ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
ROASTED CHICKEN WITH ORANGE GLAZE
Steps:
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
CITRUS-GARLIC ROASTED CHICKEN
Provided by Claire Robinson
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
- Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
ROAST CHICKEN WITH LEMON AND ORANGE
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a conventional oven to 500 degrees.
- Remove the fat from the crop and cavity of the chicken. Stuff the cavity with the lemon, garlic, orange, onion, butter, salt and pepper. Rub the skin with additional salt and pepper.
- Place the chicken in a roasting pan, breast side up, and roast for 45 minutes to 1 hour, or until the juices run clean. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- After about 35 minutes, add the braised potatoes and carrots with their cooking liquid to the pan and toss with cooking juices. Return the pan to the oven and cook for about 10 minutes longer, tossing the vegetables in the pan occasionally.
- When the chicken is done, tilt the bird over the roasting pan to allow the cavity juices to fall into it. Remove the chicken and vegetables to a warmed platter.
- Put the roasting pan on top of the stove. Add the water or chicken stock and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Serve the pan juices over the chicken or, for a crisper skin, in a sauceboat.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 40 grams, Carbohydrate 10 grams, Fat 70 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 24 grams, Sodium 1606 milligrams, Sugar 4 grams, TransFat 1 gram
ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
Provided by Joyce Goldstein
Categories Chicken Ginger Rice Appetizer Roast Sauté Passover Rosh Hashanah/Yom Kippur Lemon Orange Fall Kosher Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 350ºF.
- Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
- Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
CITRUS-HERB ROAST CHICKEN
This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.
Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.
CITRUS-MUSTARD ROASTED CHICKEN
Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.
ROAST CHICKEN WITH ORANGE, LEMON & GINGER
Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. From "Cucina Ebraica" by Joyce Goldstein.
Provided by Chef Kate
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 400°F
- Cut the lemon into quarters.
- Rub the outside of the chicken with one of the lemon quarters then discard.
- In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
- Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
- Place the chicken on a rack in a roasting pan.
- Sprinkle it with salt and pepper.
- In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
- Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
- Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Baste with the citrus juice mixture at least 4 times during cooking.
- Transfer to a serving platter and let rest for 10 to 15 minutes.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
CITRUS AND CUMIN ROASTED CHICKEN
The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.
Provided by Mirj2338
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
- Rub chicken with juice of those wedges.
- Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
- Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
- Place a small roasting pan over high heat and add the oil.
- When the oil smokes, place the chicken, breast-side down in the pan.
- Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
- Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
- Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
- Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
- Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
- Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
- Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
- Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
- Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
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- Pat the chicken dry inside and out. Season the inside with 2 teaspoons salt and the pepper. Place as many of the orange and lemon quarters, garlic cloves, and herb sprigs in the cavity as will fit. Cross the legs one over the other or tie them together with kitchen string to hold the contents inside. Tuck the wings underneath the chicken as if it was putting its arms behind its head. Squeeze a lemon quarter over the the chicken and rub the juice into the skin, then sprinkle the chicken with the remaining 1 teaspoon salt.
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