Roast Lemon Orange Chicken Recipes

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
• Enjoy!

CITRUS ROAST CHICKEN

Steps:

• Pre-heat the oven to 400 degrees. Remove the giblets from the cavity and throw away. Remove any other packing materials. Rise the chicken in cold water - both outside and inside the cavity. Pat dry with a paper towel. Generously season the inside of the chicken with salt and pepper. Slice one lemon and one orange in half, and squeeze the juice from one half of the lemon and one half of the orange. Remove any seeds and pour into a small bowl. Stir in the olive oil, finely chopped garlic, half of the oregano, and half of the basil. You will use this mixture to baste the chicken. Loosely chop the remaining lemon and orange. Stuff the chicken with the loosely chopped garlic and the chopped lemon and orange. Tie the chicken legs together to help hold the citrus in place. You can use butchers twine, or you can fold up aluminum foil and wrap it around the legs and twist together. Place the chicken breast side up on a roasting pan. In a small bowl, stir together the butter and the remaining oregano and basil. Rub the seasoned butter all over the chicken and then sprinkle the chicken with salt and pepper. Brush some of the lemon and orange juice mixture over the chicken. Once the oven is preheated, place the chicken on a middle rack. As the chicken roasts, you want to make sure that the pan drippings do not burn. Add chicken broth and/or white wine to the bottom of the pan as necessary to prevent the drippings from burning. Baste the chicken every 20 minutes with the lemon and orange juice mixture. The generally accepted cooking time for roast chicken is 20 minutes per pound. Julia Child used the formula 45 minutes plus 7 minutes per pound of meat. Regardless of the formula, you decide to use, you need to cook the chicken until a meat thermometer placed in the inner thigh reads 170 degrees. I like to use an in-oven thermometer that measures the temperature of the chicken while it cooks. Remove the chicken from the roasting pan and tent with foil. Use the drippings from the pan to make gravy. Add any leftover basting mixture to the gravy. Let the chicken sit for a total of 10 minutes before carving.

ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER

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.

ROAST CHICKEN WITH LEMON AND ORANGE

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.

CITRUS ROSEMARY CHICKEN RECIPE

Steps:

• Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
• Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
• Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two (for best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking)
• Preheat the oven to 425 F and adjust a rack in the middle.
• Transfer the chicken and the marinade to a braising pan. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
• In a small bowl, mix together the honey with 1 tbsp of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
• Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
• Remove from the heat and finish with lime juice. Add slices of fresh orange and wedges of lime.

ORANGE HERB ROASTED CHICKEN

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.

ROAST LEMON-ORANGE CHICKEN

Steps:

• 1. Place the chicken in the slow cooker. Squeeze the juice from the oranges and lemons over the chicken. Season with the rosemary, parsley, paprika and salt and pepper.. Add the garlic and shallots and pour in the wine. Cover and cook on low 6 - 8 hours. Note: Just before serving squeeze a little orange juice over the chicken.
• 2. Serve with cut up oranges and lemons.

ROASTED ORANGE CHICKEN

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.

ASIAN ORANGE CHICKEN

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

ROSEMARY-ORANGE ROASTED CHICKEN

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.