Baked Citrus Chicken Food

"NO WORK" CITRUS AND HERB BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, whisk together honey, mustard, and orange juice.
• Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
• Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
• Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!

GARLIC AND CITRUS CHICKEN

Steps:

• Position the rack in the center of the oven and preheat to 400 degrees F.
• Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
• Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
• Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

BAKED SPICY CITRUS CHICKEN

Steps:

• Heat oven to 400°F.
• Mix dressing, juice concentrate and chili powder in shallow dish.
• Dip chicken in dressing mixture, turning to evenly coat both sides. Place in single layer in foil-lined shallow baking pan. Discard dressing mixture.
• Bake 18 to 20 min. or until chicken is done (165°F); sprinkle with onions and nuts.

BAKED CITRUS CHICKEN

Steps:

• Heat oven to 400ºF.
• Mix stuffing mix and water just until blended; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
• Cut orange in half. Squeeze enough juice from 1 orange piece to measure 1/4 cup; mix with gravy and Sriracha sauce until blended. Pour over chicken.
• Cut remaining orange piece into thin slices; arrange over chicken.
• Bake 30 min. or until chicken is done. Sprinkle with parsley.

BAKED LEMON CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
• Copyright 2001 Television Food Network, GP. All rights reserved

CITRUS CHICKEN

Steps:

• In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.

CITRUS CHICKEN

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
• Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
• With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
• Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.

BAKED CHICKEN WITH LEMON

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
• Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.

CITRUS CHICKEN

Steps:

• Coat chicken with flour, salt and pepper. Heat oil in a large skillet over medium high heat, and sautee garlic until tender. Add chicken and sautee until browned.
• Pour orange juice concentrate over chicken and cover; cook for 3 to 5 minutes, then stir in vegetable stock, cover and simmer for 15 minutes, basting with skillet juices.
• Add oregano, thyme, pepper and onion; mix well and simmer for another 5 minutes. Stir in mushrooms, cover and cook for another 5 minutes. Add olives, cook for 1 more minute and serve.

BAKED LEMON CHICKEN

Steps:

• In shallow dish, combine the first five ingredients.
• Place bread crumbs in another dish.
• Dip chicken in butter mixture, then coat with crumbs.
• Place in greased 13x9x2 baking pan; drizzle with remaining butter mixture.
• Bake uncovered at 350 for 25-30 minutes or until juices run clear.

BAKED LEMON CHICKEN

Steps:

• In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. , In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.

STICKY CITRUS CHICKEN

Steps:

• Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.
• Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.
• Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.

CITRUS CHICKEN

Steps:

• Rinse chicken; pat dry.
• Sprinkle with salt and pepper.
• Place chicken in plastic bag set in shallow dish.
• For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
• Pour over chicken; seal bag.
• Marinate in refrigerator 4 to 24 hours, turning occasionally.
• Drain chicken, reserving marinade.
• Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink inside, turning once and brushing occasionally with marinade during first half of cooking.
• Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking.
• Discard any remaining marinade.

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).