Roast Chicken With Orange Blossom Honey Glaze Recipes

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

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.

ROASTED ORANGE GLAZED CHICKEN

Steps:

• Heat oven to 425°F.
• Remove giblets and neck from chicken.
• Rinse chicken inside and out with cold running water; drain well.
• Pat dry with paper towels.
• Grate 1/2 teaspoons rind from orange and set aside.
• Cut orange into quarters.
• Sprinkle ½ teaspoons salt inside cavity of bird.
• Stuff chicken with onion, orange quarters, bay leaf, and thyme.
• Place on rack in large foil-lined roasting pan.
• Sprinkle with remaining salt and pepper.
• Roast chicken 1 hour and 15 minutes.
• In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken.
• Roast 15 minutes more, or until meat thermometer inserted in thickest part of chicken thigh reaches 175°F and juices run clear.
• Let the chicken rest for 15 minutes before slicing.

ROAST CHICKEN WITH ORANGE BLOSSOM HONEY GLAZE

Steps:

• paint skin with honey.
• Wash out cavity of chicken preheat oven to 200.
• melt sweet butter in a pan saute bread crumbs onions and cashews.
• stuff cavity and sew shut.
• place chicken on rack place in preheated roast oven 1 hour or until thigh records 165 f.
• carve and serve.