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
ORANGE-SPICED CHICKEN
Five ingredients are all you'll need for this fast and extremely flavorful marinade. With one taste, it'll become your most-requested chicken recipe! -Debra Stevens, Lutz, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
Nutrition Facts : Calories 234 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 643mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 30g protein.
SPICY ORANGE CHICKEN
I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. -Paula Williams, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.
Nutrition Facts :
SPICED ROASTED CHICKEN
Warm spices and a burst of citrus breathe new life into a simple roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.
Nutrition Facts : Calories 543 g, Fat 26 g, Fiber 4 g, Protein 53 g
ORANGE SPICED CHICKEN
Chicken breasts graced with a holiday flavored marinade of orange juice, soy sauce, ginger, garlic, raisins and sugar then baked in the oven. A classic, traditional orange flavored chicken dish with a kick!
Provided by Amanda
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
- Bake in the preheated oven for 45 minutes, basting often.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 13.7 g, Cholesterol 131.8 mg, Fat 2.9 g, Fiber 0.4 g, Protein 54.7 g, SaturatedFat 0.8 g, Sodium 1952.3 mg, Sugar 8.1 g
ORANGE FIVE-SPICE ROASTED CHICKEN
Another low-carb recipe from one of my cookbooks. A nice combination of Asian and orange flavors. Have not tried this yet, but plan to soon.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in a large zip-lock bag. Mix all other ingredients together and pour over chicken. Seal the bag, pressing out the air as you go. Turn the bag to coat, and place it in the refrigerator. Let sit for at least 2 hours, longer is fine.
- Preheat oven to 375 degrees F. Place the chicken in a baking pan; reserving marinade in a small bowl. Roast chicken for 1 hour, basting 2-3 times with the reserved marinade.
SPICED ORANGE ROAST CHICKEN
Pop this one-dish wonder in the oven for Sunday lunch and you'll be able to relax while it becomes infused with a delicious citrus flavour. I'd probably whisk the juice mixture together before adding it to the chicken, just to make sure the honey is well incorporated. Prep time is 15 mins plus 1 hour marinating time. Use 5 tablespoons to measure 80ml. Source: Australian Good Taste magazine September 2006
Provided by Rhiannon and Matt
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken in an ovenproof dish.
- Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined.
- Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
- Preheat oven to 180°C
- Place the sliced orange over the top of the chicken.
- Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.
Nutrition Facts : Calories 323.2, Fat 9.9, SaturatedFat 2.3, Cholesterol 172.9, Sodium 181, Carbohydrate 15.8, Fiber 1, Sugar 13.9, Protein 41.5
SOY SPICED ROAST CHICKEN
Provided by Food Network
Time 2h15m
Yield 12 servings to share
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
- For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
- For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
- For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
- Carve the chicken tableside and serve the salsa on the side.
SPICED ROAST CHICKEN
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees. In a medium skillet over medium-high heat, heat the vegetable oil. Add the split peas and cook, stirring frequently, until lightly browned, about 40 seconds. Transfer to a bowl. Wipe the skillet clean and return it to medium heat. Add the chilies, coriander, cumin, peppercorns, fenugreek and mustard and cook, stirring, until toasted and fragrant, about 1 1/2 minutes. Add the turmeric and cook, stirring, 10 seconds more. Add to the split peas. When cool, transfer the mixture, in small batches, to a clean coffee grinder and pulse until finely ground. Place in a small bowl and stir in 2 tablespoons of the olive oil.
- Loosen the skin of the chicken over the breast and down to the thighs. Using your hands, spread all but 1 teaspoon of the spice paste evenly under the skin. Coat the outside of the chicken with the remaining teaspoon of paste and brush with the remaining tablespoon of olive oil. Season generously with salt and pepper.
- Transfer the chicken to a roasting pan fitted with a rack and bake until very brown, about 20 minutes. Lower the temperature to 350 degrees and bake until a thermometer inserted into the thickest part of the inside of the thigh reads 170 degrees, or until the juices run clear when the chicken is pierced there with a knife, about 40 minutes more. Remove from the oven and set aside to rest for 10 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 13 grams, Sodium 983 milligrams, Sugar 1 gram, TransFat 0 grams
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