Citrus And Cumin Roasted Chicken Food

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CITRUS-SPICED ROAST CHICKEN



Citrus-Spiced Roast Chicken image

I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy the delicious flavors year-round. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 6

3 tablespoons orange marmalade
4-1/2 teaspoons chopped chipotle peppers in adobo sauce
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
1 broiler/fryer chicken (4 pounds)

Steps:

  • Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 409mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

ROAST CHICKEN WITH CITRUS



Roast Chicken with Citrus image

This roast chicken with citrus is made by stuffing a whole chicken with orange, lemon, garlic, and herbs and then roasting it until the skin is crisp and the meat infused with the lilt of citrus. Simple and elegant.

Provided by Susie Cover

Categories     Mains

Time 2h40m

Number Of Ingredients 11

One (3- to 4-pound) whole chicken
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 small orange (preferably organic, quartered)
1 lemon (preferably organic, quartered)
6 cloves garlic (smashed)
4 thyme sprigs
2 rosemary sprigs
4 cups homemade chicken stock or canned chicken broth
4 tablespoons unsalted butter
1 to 3 tablespoons all-purpose flour (or as needed)

Steps:

  • Preheat the oven to 375°F (190°C).
  • Pat the chicken dry inside and out. Season the inside with 2 teaspoons salt and the pepper. Place as many of the orange and lemon quarters, garlic cloves, and herb sprigs in the cavity as will fit. Cross the legs one over the other or tie them together with kitchen string to hold the contents inside. Tuck the wings underneath the chicken as if it was putting its arms behind its head. Squeeze a lemon quarter over the the chicken and rub the juice into the skin, then sprinkle the chicken with the remaining 1 teaspoon salt.
  • Place the chicken, breast side up, in a roasting pan. Toss any remaining orange and lemon quarters, garlic, and herb sprigs in the pan. Roast until the chicken's juices run clear when a thigh is pierced with a fork or an instant-read thermometer registers 160°F (71°C) when inserted into the thickest part of a thigh, 1 1/2 to 2 hours, depending on the size. Transfer the chicken to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes.
  • While the chicken rests, pour 1 cup stock into the roasting pan and stir to scrape up any browned bits from the bottom. Strain the pan juices through a fine-mesh sieve into a saucepan and place over low heat. Add the butter and the remaining 3 cups stock and swirl the pan gently until the butter melts. Sprinkle 1 tablespoon of the flour over the liquid and whisk until it dissolves and the juices have thickened a little, 3 to 5 minutes. If a thicker sauce is desired, sprinkle the remaining 2 tablespoons flour, or more as needed, and whisk again.
  • Squeeze the juice from the orange and lemon quarters into the pan and cook, stirring, until the juices have thickened a little more and are glossy, about 5 minutes. The pan sauce should be thinner than a gravy and just lightly coat the back of a spoon. Stir in the chopped thyme. Taste and adjust the seasoning. (You'll have ample pan sauce, but it's lovely spooned over rice or potatoes or virtually anything else you can think to put on the same plate as this citrus roast chicken.)
  • Carve the roast chicken and arrange on a platter. Serve with the warm juices on the side.

Nutrition Facts : ServingSize 1 portion, Calories 511 kcal, Carbohydrate 16 g, Protein 32 g, Fat 35 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 139 mg, Sodium 2185 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 18 g

CITRUS AND CUMIN ROASTED CHICKEN



Citrus and Cumin Roasted Chicken image

The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.

Provided by Mirj2338

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

2 oranges, washed and cut into eighths
2 limes, quartered
1 (3 lb) chicken, washed and patted dry
2 tablespoons ground cumin
kosher salt
fresh ground black pepper
5 garlic cloves, peeled and crushed
3 sprigs fresh oregano
3 tablespoons oil
1 cup chicken stock (more if needed)

Steps:

  • Preheat oven to 400 degrees.
  • Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
  • Rub chicken with juice of those wedges.
  • Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
  • Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
  • Place a small roasting pan over high heat and add the oil.
  • When the oil smokes, place the chicken, breast-side down in the pan.
  • Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
  • Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
  • Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
  • Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
  • Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
  • Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
  • Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
  • Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
  • Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.

CITRUS-GARLIC ROASTED CHICKEN



Citrus-Garlic Roasted Chicken image

Provided by Claire Robinson

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 large bone-in, skin on chicken breasts, about 3 pounds
4 large whole chicken thighs, about 2 pounds
1/2 navel orange, zested, plus the juice of 1 whole orange
2 limes, 1 zested, both juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper

Steps:

  • Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
  • Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
  • Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

EASY ROASTED CITRUS AND HERB CHICKEN



Easy Roasted Citrus and Herb Chicken image

A delicious Roast Chicken with Citrus Flavors that is perfect for the weekend

Provided by Melissa

Categories     Main Course

Time 3h

Number Of Ingredients 11

One (3- to 4-pound) whole chicken
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 oranges (one sliced and one halved)
2 lemons (one sliced one halved)
1 tbsp olive oil
6 cloves garlic (smashed)
4 thyme sprigs (plus 1 tablespoon chopped thyme leaves)
2 sprigs of oregano
2 cups homemade chicken stock or canned chicken broth
1 bag of baby potatoes whole (any kind)

Steps:

  • Pre-heat your oven to 375 degrees
  • Pat your chicken dry
  • Season the inside cavity of the chicken with half of your salt and the pepper.
  • Now place half of your orange and lemon slices, garlic cloves, and herb sprigs in the cavity as well.
  • Cross the legs one over the other or tie them together with kitchen string to hold the contents inside.
  • Tuck the wings underneath the chicken.
  • Now rub your olive oil over the top of chicken and then squeeze some orange and lemon over the the chicken and rub the juice into the skin, then sprinkle the chicken with the remaining 1 teaspoon salt.
  • Place your chicken, breast side up, in a roasting pan or dutch oven.
  • Toss in any remaining orange and lemon slices, garlic, 1/2 cup of chicken stock, potatoes and herb sprigs in the pan.
  • Roast until the chicken's juices run clear when a thigh is pierced with a fork or a thermometer registers 160°F (71°C) when inserted into the thickest part of a thigh, 1 1/2 to 2 hours, depending on the size.
  • Transfer the chicken to a cutting board, cover loosely with aluminum foil, and let rest for 10-15 minutes.
  • scoop out your potatoes on to a plate and cover with aluminum foil to stay warm
  • While the chicken rests, pour 1 cup of your stock into the roasting pan and with a whisk scrape up any bits from the pan as you mix.
  • Now pour this mixture into a medium sauce pan over medium high heat.
  • Reduce your mixture by almost half.
  • Strain the pan juices through a fine-mesh sieve and pour back into the sauce pan and place over low heat.
  • Add the butter and any additional chicken stock that is needed and mix until the butter melts.
  • Squeeze the juice from the orange and lemon halves into the pan and cook, stirring, until the juices have thickened a little more and are glossy, about 5 minutes.
  • Stir in the chopped thyme.
  • Taste and adjust the seasoning
  • Carve the roast chicken. Now add your potatoes to a large platter topped with the chicken
  • Drizzle a little of your sauce over top and serve with the remaining warm sauce on the side.

Nutrition Facts : Calories 85 kcal, Carbohydrate 14 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 1746 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving

CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Steps:

  • Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
  • In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

CHICKEN BREASTS WITH CITRUS PAN SAUCE



Chicken Breasts with Citrus Pan Sauce image

Categories     Chicken     Roast     Sauté     Quick & Easy     Lemon     Orange     Spring     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

4 bone-in chicken breast halves with skin
5 teaspoons ground cumin, divided
4 tablespoons olive oil, divided
2 garlic cloves, pressed
1/2 cup chicken broth
1/2 cup orange juice
1/4 cup fresh lemon juice
2 teaspoons grated orange peel
1 1/2 teaspoons grated lemon peel
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 425°F. Slide fingertips beneath skin of each chicken breast to loosen. Sprinkle each chicken breast with 1 teaspoon cumin and salt and pepper; rub seasoning beneath and on top of skin.
  • Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Place chicken, skin side down, in pan and cook until skin browns, about 5 minutes; turn chicken over. Place skillet in oven and roast until chicken is cooked through, about 15 minutes.
  • Transfer chicken to plate. Add remaining oil to drippings in skillet; add garlic and sauté over medium-high heat 30 seconds. Add chicken broth, orange juice, lemon juice, orange peel, lemon peel, and remaining 1 teaspoon cumin; boil until reduced to 1 scant cup, about 3 minutes. Pour sauce over chicken; sprinkle with cilantro and serve.

CITRUS CHICKEN WITH ROASTED CORN RELISH



Citrus Chicken with Roasted Corn Relish image

Make and share this Citrus Chicken with Roasted Corn Relish recipe from Food.com.

Provided by Mimi Bobeck

Categories     Corn

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

4 skinless chicken breast halves
2/3 cup fresh lime juice, divided
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper, divided
olive oil flavored cooking spray
16 ounces frozen corn kernels
1 cup red bell pepper, chopped
1 cup onion, chopped
1 pinch brown sugar
2 tablespoons fresh cilantro, chopped
fresh cilantro stem

Steps:

  • Place chicken in a heavy-duty, zip-top plastic bag.
  • Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
  • Seal bag, and shake until chicken is well coated.
  • Marinate in refrigerator 1 hour, turning bag occasionally.
  • Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
  • Remove chicken from marinade, discarding marinade.
  • Sprinkle chicken with cumin mixture.
  • Coat rack of a broiler pan with cooking spray.
  • Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
  • Turn chicken, and broil 15 additional minutes or until done.
  • Set chicken aside, and keep warm.
  • Coat a large nonstick skillet with cooking spray.
  • Place skillet over medium-high heat until hot.
  • Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
  • Spoon corn evenly onto individual serving plates; top each serving with chicken.
  • Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
  • Garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 281.4, Fat 4.2, SaturatedFat 0.8, Cholesterol 75.5, Sodium 296.9, Carbohydrate 35.1, Fiber 4.2, Sugar 4, Protein 29.7

ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES



Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes image

Provided by Marlena Spieler

Categories     Chicken     Olive     Potato     Roast     Low Cal     High Fiber     Dinner     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
Equipment tip:
A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat.Try Chicago Metallic's large jelly roll pan ($16 at target.com).

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
  • Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
  • Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

HERB AND CITRUS OVEN ROASTED CHICKEN



Herb and Citrus Oven Roasted Chicken image

from The Comfort of Cooking Blog, absolutely delicious & simple Thyme & rosemary can be dried or fresh Chopped fresh herbs (rosemary, thyme, parsley), for garnish, (optional)

Provided by SB61287

Categories     Poultry

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon red pepper flakes, crushed
kosher salt & freshly ground black pepper, to taste
bone-in chicken parts, pat dry (thighs and legs are best)
1 medium onion, thinly sliced (any kind)
1 teaspoon dried thyme, fresh chopped
1 tablespoon dried rosemary, fresh chopped

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.

Nutrition Facts : Calories 136.9, Fat 9.3, SaturatedFat 1.3, Sodium 2.5, Carbohydrate 14.5, Fiber 2.4, Sugar 9.6, Protein 1.1

CITRUS-HERB ROAST CHICKEN



Citrus-Herb Roast Chicken image

This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 13

6 garlic cloves
1 roasting chicken (6 to 7 pounds)
3 pounds baby red potatoes, halved
6 medium carrots, halved lengthwise and cut into 1-inch pieces
4 fresh thyme sprigs
4 fresh dill sprigs
2 fresh rosemary sprigs
1 medium lemon
1 small navel orange
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, warmed
6 green onions, cut into 2-inch pieces

Steps:

  • Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.

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From whatsmarydoing.com


CITRUS-ROASTED CHICKEN | DRINKS RECIPES | GOODTOKNOW
Method. To make this chicken thigh recipe, preheat the oven to 200°C/400°F/Gas Mark 6. In a large bowl, mix together the marmalade, olive oil, mustard, garlic, ginger and seasoning. Slash the chicken skin diagonally 3 times in each thigh/drumstick. Add the chicken to the bowl and coat it in the marmalade mixture.
From goodto.com


CITRUS ROASTED CHICKEN | RECIPE - RACHAEL RAY SHOW
Preparation. Preheat oven to 425F. Stuff the chicken cavity with the orange, lemon, onion and bay leaves. Tie up the legs and season the outside with salt and pepper. Transfer the chicken to a roasting pan, drizzle with a little EVOO and roast until the juices run clear and a thermometer reads 160F, about 90 minutes.
From rachaelrayshow.com


CITRUS ROASTED CHICKEN RECIPE - URBAN BLISS LIFE
How to make citrus roasted chicken. Combine the butter with the herbs and spices. Generously coat all sides of the chicken with the butter mixture. Stuff the cavity with the quartered onions, orange, lemon, and garlic. Tie the legs together with kitchen twine. Then roast the chicken and make the gravy.
From urbanblisslife.com


CITRUS AND CUMIN ROASTED CHICKEN - CHAMPSDIET.COM
1 cup chicken stock ( more if needed) Directions: Preheat oven to 400 degrees. Remove the zest from 2 orange wedges and 2 lime wedges and set aside. Rub chicken with juice of those wedges. Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste. Inside the cavity, place the used orange and lime wedges, plus 3 ...
From champsdiet.com


CITRUS ROASTED CHICKEN - MOM TO MOM NUTRITION
Instructions. Preheat oven to 400 degrees. Add chicken to large baking dish. Combine remaining ingredients in mixing bowl. Whisk until combined. Pour over chicken. Bake at 400 degrees for 1 hour. Serve immediately.
From momtomomnutrition.com


GARLIC, CHILE, AND CUMIN ROAST CHICKEN RECIPE | LEITE'S ...
Place the chiles in a blender, along with 1/2 cup (120 ml) of their cooking liquid. Add the garlic, cumin seeds, salt, and olive oil and purée until smooth. Scrape into a large bowl and let cool slightly. Add the chicken to the chile-garlic …
From leitesculinaria.com


ROASTED CITRUS CHICKEN RECIPE | RECIPELAND
Roasted Citrus Chicken recipe. Ready In: 25 hr 5 min Makes 8 servings, 235 calories per serving Ingredients: lemon juice, lime juice, orange juice, olive oil, green chili peppers, cumin, kosher salt, sweet vidalia onions, chicken breast halves, boneless, skinless
From recipeland.com


THE BEST ROASTED CITRUS CHICKEN RECIPE | EASY DINNER IDEAS
Prepare your kitchen: Preheat your oven to 350°F. Then, grease a large cast iron skillet or shallow roasting pan with olive oil and set it aside. You can also use a 9×13 (or similar sized) casserole dish. Prepare the chicken: Rinse the chicken and wash the inside cavity. Trim away any excess skin.
From easydinnerideas.com


CITRUS AND HERB OVEN ROASTED CHICKEN - SISI JEMIMAH
Method: Combine all the dry ingredients, then rub 3/4 of the spice mix all over the Chicken Thighs, making sure you reach underneath the skin as well. You can also make cuts on the Chicken to allow the seasoning penetrate deep into the chicken. When you’re done, cover with clingfilm, then leave to marinate in your fridge for at least 6 hours ...
From sisijemimah.com


HERB AND CITRUS ROASTED CHICKEN - PROUD ITALIAN COOK
Instructions. Heat oven to 400 degrees. Whisk together the olive oil, honey, lemon and orange juice,dried seasoning,paprika, red pepper flakes, onion or garlic powder, salt and pepper. Place chicken into a baking dish and pour mixture on top turning to coat all sides, at this point you can let it marinate for a little while if you have the time ...
From prouditaliancook.com


SAVORY CITRUS AND HERB ROASTED CHICKEN - 12 TOMATOES
Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with butter and set aside. Whisk together all of the rub ingredients (olive oil, garlic, brown sugar, Italian seasoning, orange juice and zest, cumin, paprika, red pepper flakes, and salt and pepper) until fully incorporated.
From 12tomatoes.com


ROASTED CHICKEN WITH CUMIN AND ORANGE {RECIPE} - MAKING ...
Whisk together the yogurt, cumin, smoked paprika, orange zest, juice and garlic. Pour this mixture in to the bag with the chicken, seal and make sure all of the chicken gets coated. Marinate in the refrigerator for 1-3 hours. Remove your chicken from the fridge 30 minutes prior to cooking to take the chill off of it.
From makingtimeformommy.com


CITRUS & HERB WHOLE ROASTED CHICKEN - JO-LYNNE SHANE
6-8 large carrots, cut into chunks. salt, pepper, sage, thyme to taste. Instructions. Grease a roasting pan. Wash chicken and salt & pepper him, inside and out. Stuff chicken with some of the onions, garlic and orange (whatever fits). Place remaining onions, garlic and orange around the chicken along with the carrots.
From jolynneshane.com


ROAST ROSEMARY CHICKEN WITH CITRUS MARINADE | THE ...
Cover and refrigerate if marinating for longer than 30 minutes) Roast in a high-heated oven .Transfer the chicken and the marinade to a braising pan or baking dish. Roast on the middle rack of the oven at 425 degrees F for about 45 minutes (rotate the pan 180 degrees after 30 minutes). Brush with honey and broil for amazing color and crispy ...
From themediterraneandish.com


CITRUS ROSEMARY OVEN ROASTED CHICKEN - BISCUITS & BURLAP
Place chicken on a rack inside a roasting pan. Cover wing tips with tinfoil, tie legs together, and bake for 45 minutes. Remove chicken from oven and rack from pan. Line bottom of pan with potatoes and carrots. Top with remaining citrus slices and rosemary sprigs and drizzle with olive oil. Place chicken directly on top of potatoes, carrots ...
From biscuitsandburlap.com


CLAY OVEN-ROASTED CITRUS CHICKEN RECIPE | MYRECIPES
Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid. Step 3. Place in cold oven. Turn oven to 450°, and bake 1 hour. Uncover and bake 15 more minutes or until a meat thermometer inserted into chicken thigh registers 180°. Advertisement.
From myrecipes.com


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