ORANGE-ROSEMARY CHICKEN
This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
- Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.
ORANGE ROSEMARY CHICKEN
Crisp-tender chicken, roasted in the most epic, melt-in-your-mouth orange rosemary glaze that you'll want to drink!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Season chicken with thyme, oregano, salt and pepper, to taste; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ZICO Chilled Orange Juice Blend, chicken stock, maple syrup, honey and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately, garnished with parsley, if desired.
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.
ORANGE ROSEMARY CHICKEN BREASTS
LOVE the taste of chicken and different fruits! This one was born on a night when the cupboard was sort of "bare-ish", and I used what I had on-hand. Turned out very tasty!
Provided by Terrie Hoelscher
Categories Chicken
Time 30m
Number Of Ingredients 9
Steps:
- 1. On a heavy-duty cutting board, use a meat mallet/tenderizer hammer to hammer the chx. breasts into thin breasts, about 3/8" each. This will tenderize them, and they will absorb the flavor of the orange and rosemary better, once you break down the tissues. Trim off all fat and sinew. Set aside while you prepare the orange and warm your pan. NOTE: You DON'T want to hammer these on your glass platter. LOL! My photo shows them on a platter AFTER I have tenderized them on a cutting board. Put the chx. breasts into a polyethylene bag (the kind cereal box liners are made of), so the chx. doesn't "spatter" all over your counter, etc. I save these cereal box liners just for this purpose. Waxed paper, saran wrap, WalMart bags, etc., are all too flimsy and break easily when you're hammering on the chicken, and you'll end up w/ a spattered mess on your backsplash, countertops, etc. :o/
- 2. Remove zest, and extract juice from the orange. You'll want at least a few tablespoons of the orange juice, perhaps even a 1/4 to 1/3 of a cup, and all of the zest. Set both aside. If you need to use two oranges, go for it! This is one of those "eyeball it" things, or "to your desired taste" issues. I like it "orange-y", so I use a lot of the orange juice.
- 3. Put chx. breasts into a large bowl, and sprinkle with orange juice from your fresh orange(s). Toss to coat. Let it marinate for several minutes in juice.
- 4. Lay chx. breasts out on a large flat plate or surface. Salt and pepper, to taste. Let them sit while you prepare the pan.
- 5. Heat a large skillet to MedHigh; add 1 tsp. olive oil, and 1 tsp butter, and allow to melt together. (The olive oil helps raise the burning temp. of the butter - slightly! Be watchful that the butter doesn't turn "brown"). Preheat your oven to 400°.
- 6. Brown chx. breasts, only two at a time in the pan, about 3 minutes per side. When both sides are golden, transfer to a square baking dish and keep warm. They don't need to be fully cooked in the browning pan; they will finish cooking in the oven. Repeat process with the remaining 2 chx. breasts & remainder of olive oil and butter. Remove to the baking dish and keep warm, when done.
- 7. Lower the heat to Med or MedLow. Into the pan, add your fresh squeezed/pressed garlic, and saute' for about a minute, or until glossy. DO NOT OVER COOK...garlic burns very easily!
- 8. Deglaze the pan with the remainder of the fresh orange juice, chicken stock, and balsamic vinegar, gently loosening any stuff that stuck to the bottom of the pan. Pour dezlazing juices over all of the chicken breasts.
- 9. Sprinkle the orange zest (about a TBSP., more or less to your taste) over all of the chicken breasts, spreading evenly.
- 10. Tuck pieces of the fresh rosemary sprigs here and there, between the chicken breasts, and sprinkle a few sprigs on top, if desired.
- 11. Bake at 400° for about 15 - 20 minutes, until juices run clear when pricked w/ a fork. Arrange on a platter. Pour juices from pan over all the chicken on the platter, to keep chicken moist. Garnish with fresh orange slices and rosemary, if desired. Serve immediately.
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
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY
Steps:
- Heat oven to 450 degrees F and arrange rack in middle.
- In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
- Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
- Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.
CITRUS ROSEMARY CHICKEN RECIPE
Crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. Use split chicken or chicken pieces of similar size for even cooking. For best flavor, allow 30 minutes to 2 hours for marinating.
Provided by Suzy Karadsheh
Categories Dinner
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 318.7 kcal, Carbohydrate 11.5 g, Protein 24.8 g, SaturatedFat 5.5 g, TransFat 0.1 g, Cholesterol 95.2 mg, Sodium 154.4 mg, Fiber 1.9 g, Sugar 6.9 g, ServingSize 1 serving
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Make and share this Chicken in Balsamic, Orange & Rosemary Sauce recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the chicken between pieces of plastic wrap 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 15 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 segments and rosemary sprigs if you wish.
- Serve with rice and a crisp green salad.
Nutrition Facts : Calories 252.7, Fat 11.7, SaturatedFat 3.3, Cholesterol 77.3, Sodium 155.4, Carbohydrate 6.9, Fiber 0.1, Sugar 5.2, Protein 28.6
ORANGE ROSEMARY ROASTED CHICKEN
A delicious rosemary and orange flavored roast chicken that is a big hit with family and friends. Recipe works equally well with chicken pieces. As with the whole chicken baking time will vary as to the size of the chicken, with the pieces needing less baking time. This one will get you oohs and aahs before they have that first bite!
Provided by Gerry
Categories < 4 Hours
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
ORANGE-GLAZED CHICKEN WITH ROSEMARY
Orange juice and rosemary add wonderful flavor to this easy skillet chicken dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
- Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
- Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
- Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.
Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
CHICKEN POACHED IN ORANGE JUICE AND FRESH ROSEMARY
From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Sauv Blanc Sub options: raisins instead of currants; hazelnuts instead of walnuts
Provided by GoldsmithLissa
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper.
- Place the chicken breasts in a single layer in a glass baking dish. Place a rosemary sprig under each breast. Pour orange juice over the chicken. Cover and cook for about 12 mins, or until thermometer registers 165°F Be careful not to overcook. When done, arrange on serving platter, discarding rosemary.
- Whisk the balsamic vinegar and orange zest into the cooking juices and adjust seasoning. Pour the sauce over chicken. Garnish with currants and walnuts.
Nutrition Facts : Calories 430.8, Fat 20.8, SaturatedFat 2.2, Cholesterol 68.4, Sodium 80.1, Carbohydrate 31, Fiber 3.8, Sugar 23.3, Protein 33.4
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