Best Roasted Orange Chicken Recipes

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.

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.

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.

ORANGE ROASTED CHICKEN THIGHS

Steps:

• Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
• Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.

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.

ORANGE ROSEMARY ROASTED CHICKEN

Steps:

• Wash chicken and pat dry.
• Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.
• Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.
• Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).
• Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.

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.

FRESH HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE AND GREEN ONION PUREE

Steps:

• Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
• Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
• Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.

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).

ORANGE CHICKEN SCALOPPINE AND SUNBURST SQUASH ESCABECHE WITH ROASTED PEPPER PUREE

Steps:

• Squash: Put the squash slices in a colander and sprinkle with salt, toss to coat. Put a heavy bowl on top to press down the squash and let sit for 30 minutes. Drain the squash, rinse and dry it completely. Fill a deep saute pan with 1-inch of canola oil. Heat the oil over medium-high heat and deep-fry the squash slices until golden brown. Remove the squash to paper towels to drain. Put the squash into a large jar or bowl and add the citrus juices, garlic, honey, mint sprigs and basil. Set aside.
• Chicken: Heat a large saute pan over medium-high heat and add the olive oil. Dredge the chicken breasts in flour and season with salt and pepper, to taste. Brown both sides of the chicken, about 4 minutes on each side. Remove the chicken from the pan then deglaze the pan with wine and reduce until most of wine is cooked off. Add the orange juice, lemon juice and broth and reduce by half. Season with salt and pepper, to taste.
• Pepper puree: Add the olive oil to a large saucepan over medium heat. Add the red pepper and saute until soft, about 10 minutes. Transfer the pepper to a blender and add the chicken broth. Blend until smooth. Season with salt and pepper, to taste.
• Arrange 1 chicken breast on each plate with a few slices of the squash. Top with some the red pepper puree and serve.

SPICY WHOLE ROASTED CHICKEN WITH ORANGE AND ROSEMARY

Steps:

• Remove the chicken's giblets, rinse the bird inside and out, and pat it dry.
• Heat the oven to 350°F.
• Rub about half of the chili paste over the inside of the bird and half over the outside. Stuff the cavity of the bird with the onion, orange and rosemary.
• Season the whole of the chicken with salt and pepper.
• In a large sauté pan or in a small roasting pan (with or without a rack), roast the bird, periodically basting it with the fragrant juices that accumulate (you may need to tilt the pan at first to collect them) for 1 to 1 1/2 hours, depending on the size of the bird. (Check by seeing if the juices that result from pricking the thigh run clear, or use a thermometer to check that the temperature of the thigh at its thickest is 165° to 170° F.) Let the bird sit for 10 minutes before carving and serving it.
• Degrease the pan juices (a gravy separator does this quickly), and pass the juices on the side.

ORANGE FIVE-SPICE ROASTED CHICKEN

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.

DUTCH OVEN ORANGE ROASTED CHICKEN

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.

ROASTED CHICKEN BREASTS WITH ORANGE, CARDAMOM AND TURMERIC

Steps:

• Preheat the oven to 500 degrees F.
• In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
• In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
• Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.

ROASTED CHICKEN WITH SMOKEY ORANGE SAUCE

Steps:

• Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
• Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
• In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
• Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use.
• Yield: 4 servings (with leftovers for additional meals such as Robin's Chicken Quesadillas and Thai Chicken Salad)

ASIAN-STYLE ORANGE CHICKEN ROASTED UNDER A BRICK

Steps:

• Place a large resealable plastic bag in a 9-by-13-inch baking dish. Using a vegetable peeler, peel strips of zest from 1 orange and the lime; transfer zest to bag.
• Juice zested orange and lime into bag. Add scallions, garlic, soy sauce, ponzu, and mirin. Seal; shake to mix marinade.
• Using poultry shears, cut along sides of chicken backbone; remove. Add chicken to bag; seal. Refrigerate, turning occasionally, at least 2 hours or up to 12.
• Preheat oven to 425 degrees. Heat a 12-inch cast-iron skillet or a roasting pan 10 minutes. Remove chicken from marinade; discard marinade. Brush chicken breast with vegetable oil. Flatten chicken, and place it, breast side down, in skillet. Roast chicken about 40 minutes.
• Remove skillet from oven. Pour a small amount of water into skillet; swirl to help loosen skin from bottom, if needed. Turn chicken over. Baste with pan juices; roast until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, juices run clear, and skin is crisp, about 5-10 minutes more.
• Let chicken stand 10 minutes. Just before carving chicken, squeeze juice from remaining orange over it. Carve chicken into at least 6 pieces, cut breasts in half.

PAN-ROASTED CHICKEN BREASTS WITH ORANGE-BRANDY SAUCE

Steps:

• Brine the chicken:.
• Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours.
• Cook the chicken:.
• Position a rack in the center of the oven and heat the oven to 400°F.
• Remove the chicken from the brine and pat it dry with paper towels.
• Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes. Turn the chicken, season with 1/4 teaspoons salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.
• Make the sauce:.
• Pour the juices from the skillet into a heatproof measuring cup. Let the fat rise to the surface and then spoon it off.
• Melt 2 Tbs. of the butter in the skillet over medium-high heat. Add the shallot and cook, stirring, until soft, 1 to 2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 cup, about 3 minutes.
• Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper.
• To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.

I AIN'T CHICKEN CHICKEN: CRISPY ROASTED CHICKEN BREASTS WITH ORANGE AND CARDAMOM

Steps:

• Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste. Put the potatoes on the sheet tray lined with the parchment.
• In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.
• Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.
• Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.
• If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!
• Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.

ORANGE-CHILE ROASTED CHICKEN WITH ORANGE-JICAMA SALSA

Steps:

• Heat oven to 400°F.
• Grate 1 tsp. zest from 1 orange. Mix 1/2 tsp. zest, 1/2 tsp. rub seasoning and dressing; reserve for later use. Combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities. Place on rack in roasting pan.
• Bake 50 to 55 min. or until chicken is done (165°F).
• Peel oranges; separate into segments. Cut segments into thirds, reserving juices. Mix dressing with reserved juices. Combine oranges, jicama, peppers, onions and reserved dressing mixture. Serve chicken with dressing mixture and fruit salsa.

HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE &

Steps:

• Place herbs under the skin of the breast of the chicken.
• Rub the chicken with olive oil& marinate, covered, in the refrigerator for at least 1 hour.
• Preheat oven to 450 degrees.
• Remove the chicken from the refrigerator& season with salt& pepper to taste.
• Place the chicken onto a rack& roast for 15 minutes.
• Reduce heat to 350 degrees& continue roasting another 35 to 40 minutes.
• Remove from oven& allow to rest.
• Place orange juice in a medium saucepan& cook over high heat until reduced to a thick caramelized syrup.
• Place chicken stock in another medium saucepan& cook until reduced by 3/4.
• Add the stock to the orange juice& cook for 5 minutes.
• Whisk in the butter& pepper.
• Season with salt to taste.
• Place all ingredients for the GREEN ONION POTATO PUREE, except for the mashed potatoes, in a food processor& process until smooth.
• Fold the puree into the mashed potatoes& adjust the salt& pepper to taste.