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.
ORANGE ROASTED CHICKEN AND VEGETABLE AVALANCHE
------It doesn't get any easier than this! Roasted chicken complete with loads of fresh vegetables. Serve with fresh bread for a complete meal. Developed for RSC #9.------
Provided by PaulaG
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- Wash chicken and pat dry with paper towels, place in shallow roasting pan.
- Roll oranges on counter top to soften, juice oranges and measure 2/3 cup of fresh orange juice; reserve.
- Rub the outside of the chicken with a juiced orange half, discarding the orange when through; salt and pepper the chicken inside and out.
- Place the garlic, celery, and rosemary in the cavity of the chicken along with half of a juiced orange.
- Trim the top off the fennel bulb and place one stem with leaves intact in the cavity of the chicken.
- Remove any tough outer leaves from the fennel bulb; cut bulb into half then into fourths lengthwise and cut fourths in half; wash under running water.
- Peel the potatoes and cut into 1 inch chunks, placing in a bowl of cold water to prevent discoloration.
- Scrub carrots and cut into 1 inch chunks.
- Trim the ends off the brussel sprouts, wash removing any discolored outside leaves and with a sharp knife score each end with an "X".
- Drain the potatoes and combine all the vegetables; place around the chicken.
- Pour orange juice over the chicken, then the melted butter.
- Pour the chicken stock over the cut vegetables.
- Place pan in preheated oven and roast for 1 to 1 1/2 hours or until chicken registers an internal temperature of 180 degrees through thickest part of thigh at joint with a meat thermometer.
- Baste the chicken and vegetables every 20 to 30 minutes with pan drippings.
- Remove chicken from pan and place on serving platter, cover and allow to rest 15 minutes before carving.
- Remove vegetables to a serving bowl and strain pan drippings.
- Serve the chicken and vegetables topped with pan drippings if desired.
Nutrition Facts : Calories 1131.5, Fat 65.9, SaturatedFat 20.7, Cholesterol 284.4, Sodium 518.3, Carbohydrate 62.3, Fiber 13.6, Sugar 17.1, Protein 74
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
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
ROSEMARY-ORANGE ROASTED CHICKEN
Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken-a big hit when my best friend's mom came for a visit. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 635 calories, Fat 41g fat (19g saturated fat), Cholesterol 185mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.
DUTCH OVEN ORANGE ROASTED CHICKEN
An interesting experiment... My goal was to get a bird from oven to table, as fast as possible (no brining) by utilizing a super-hot oven and the closed environment of the dutch oven. The result was a tender, VERY flavorful bird that would lend itself to many variations. Lemon/Oregano, Apple/cinammon, Lime/Cilantro.. etc...
Provided by Steve_G
Categories Whole Chicken
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 500 degrees while you're cleaning bird and prepping ingredients.
- Place a small rack in the bottom of a large dutch oven.
- Whisk the canola oil and soy sauce in a small bowl, Mix rub seasonings in a bag.
- Loosen the skin on the chicken with your hands and paint the canola/soy mixture UNDER the skin and in the cavity.
- Apply dry rub under skin and in cavity, it will stick very well to the soy/oil mix.
- put two onion quarters and two orange slices in the cavity.
- Use your hands to rub the last TB of oil all over the bird, Place bird breast side down in the dutch oven, place remaining orange slices& onion quarters around bird.
- You can toss in the neck and giblets in there too.
- Put the lid on the dutch oven and bake for 50 mins covered, Remove cover and bake for another 15-20 mins, until internal temp reaches 170 degrees the thickest part of the thigh.
- Allow to sit, uncovered for 10 mins before serving.
- The pan drippings make for an outstanding sauce, just deglaze with a bit more orange juice or some white wine, allow to thicken, season, strain and serve.
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