Ooh La La Chicken A Lorange Recipes

SHEET PAN CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
• In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
• Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
• Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
• Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
• Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
• Garnish with the orange segments and zest.

CHICKEN À L'ORANGE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
• Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
• In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
• If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
• Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
• Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
• Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!

ROASTED CHICKEN A'LA ORANGE

Steps:

• Clean chicken and pat dry.
• Sprinkle Salt and Pepper into the chicken cavity.
• Thinly slice garlic lengthwise into long ovals.
• Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
• Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
• To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
• Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
• Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
• Pour sauce over the chicken slices when served.

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

CHICKEN A LA ORANGE

Steps:

• In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
• Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

CHICKEN OOH LA LA

Steps:

• Preheat oven to 400 degrees.
• Sprinkle the chicken with seasonings to taste. Brown well in the butter on both sides. Place chicken in baking dish. Sprinkle mushrooms and onions over chicken. Combine remaining ingredients well and pour over all.
• Bake, uncovered, for 45 minutes.
• Note: I usually baste the chicken with the sauce once or twice to keep it moist. Very good SHTUFF, as my husband says.

BAKED CHICKEN L'ORANGE

Steps:

• Place Your chicken breasts in a large gallon bag.
• Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated.
• Let it sit in your Fridge overnight.
• The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees.
• Take the chicken out of the fridge and lay them in a shallow baking dish (don't shake off any of the liquid).
• Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min's, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min's depending on the thickness of the breast, and your oven's temperment, temp it after the first 25 to make sure).

CHICKEN L'ORANGE

Steps:

• Saute chicken in butter 8 to 10 minutes.
• Remove; set aside.
• Mix cornstarch and juice.
• Stir in 57 sauce and marmalade.
• Pour into skillet.
• Cook on low heat until thickened.
• Put chicken in sauce.
• Heat; serve on top of rice sprinkled with almonds and orange zest.

OOH LA-LA CHICKEN A L'ORANGE

Steps:

• 1. Heat oven to 425. Lightly spray a lg shallow roasting pan w/ olive oil cooking spray. Toss the shallots w/ 1 tbsp oil and 1/4 tsp each salt & pepper.
• 2. In lg bowl, whisk together marmalade, vinegar, rosemary, remaining oil, 1/4 tsp salt & pepper. Add the chicken and toss to coat.
• 3. Place the chicken mix into pan, on top of the shallots. Bake about 30 mins, or until chicken is cooked through.