CRISPY-SKINNED CHICKEN A L'ORANGE
I found this recipe on the $10 Dinners with Melissa d'Arabian and it sounds yummy. Made with ingredients I normally have on hand and it is quick and simple.
Provided by diner524
Categories Chicken Breast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
- Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
- Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
Nutrition Facts : Calories 325.1, Fat 11.3, SaturatedFat 2.5, Cholesterol 46.4, Sodium 48.2, Carbohydrate 41.1, Fiber 0.4, Sugar 40.7, Protein 16.3
SHEET PAN CHICKEN A L'ORANGE
This is Jeff's simple take on a classic French dish, duck a l'orange.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
- In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
- Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
- Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
- Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
- Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
- Garnish with the orange segments and zest.
CRISPY-SKINNED CHICKEN A L'ORANGE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
- Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
- Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
CHICKEN A L'ORANGE
Make and share this Chicken a L'orange recipe from Food.com.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken breasts with salt and pepper. Melt butter and oil in a large skillet over med-high heat. Add chicken and sauté about 10 minutes or until cooked thru. Remove chicken; set aside.
- MAKE SAUCE: Dissolve cornstarch in orange juice. Stir in 57 Sauce and marmalade.
- Pour sauce into the skillet and heat, stirring constantly, until mixture is hot and thickened.
- Return chicken to skillet to heat, spooning sauce over chicken. Garnish with toasted sliced almonds.
More about "crispy skinned chicken a lorange food"
CRISPY-SKINNED CHICKEN A L'ORANGE - FOOD NETWORK
3 skin-on bone-in chicken breast halves 1 tbsp vegetable oil 120ml frozen orange juice concentrate 80g honey Method 1) Preheat the oven to 190C/Gas 5. 2) Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 mins.
From foodnetwork.co.uk
Cuisine FrenchCategory Main-CourseServings 4
From foodnetwork.co.uk
Cuisine FrenchCategory Main-CourseServings 4
CRISPY SKINNED CHICKEN A 'L ORANGE - TASTE AND TELL
1/2 cup frozen orange juice concentrate 4 tablespoons honey Preheat the oven to 375F. Heat the oil in a large ovenproof saute pan over medium-high heat. Salt and pepper all of the chicken breasts liberally. Sear the chicken, skin side only, until browned and slightly crispy, about 5 minutes. While the chicken is browning, make the orange glaze.
From tasteandtellblog.com
Reviews 18Estimated Reading Time 3 mins
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Reviews 18Estimated Reading Time 3 mins
HOW TO ROAST A CHICKEN WITH CRISPY SKIN - EPICURIOUS
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The skin on an air-chilled chicken is much easier to crisp and will give you evenly browned, crunchy and flavorful skin every time. Prep the Chicken. To achieve maximum crispness, the skin has to start dry and stay dry – if water is present, it will create steam, which inhibits crisping. For the ultimate crispy skin, start your prep the day ...
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HOW TO GET CRISPIER SKINNED CHICKEN, EVERY TIME | EPICURIOUS
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CRISPY-SKINNED CHICKEN A L'ORANGE | RECIPE | FOOD NETWORK ...
Apr 9, 2020 - Get Crispy-Skinned Chicken a l'Orange Recipe from Food Network
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CRISPY-SKINNED CHICKEN A L'ORANGE
Crispy-skinned chicken a l'orange. Preparation Time 10 mins; Cooking Time 20 mins; Serves 4; Difficulty Easy; Measurement Converter. Convert From Convert To. Value. Ingredients. Salt and freshly ground black pepper. 3 skin-on bone-in chicken breast halves. 1 tbsp vegetable oil. 120ml frozen orange juice concentrate. 80g honey. Method ...
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CRISPY SKINNED CHICKEN A L’ORANGE | CHICKEN RECIPES ...
Jan 19, 2013 - This Pin was discovered by Joanne Peddle. Discover (and save!) your own Pins on Pinterest
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CRISPY-SKINNED CHICKEN A L’ORANGE | JOBBERNOWLBLOG
Crispy-Skinned Chicken a l’Orange. I had some chicken breasts (bone in, skin on) to get rid of and thought this might be a good recipe to try. The reviews seemed good overall but there were reviews mixed in, pretty regularly that were not so positive. The ingredients were all pretty basic except for the orange juice concentrate, which I did not have on hand. I did not …
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Preheat the oven to 200 degrees Celsius. Sprinkle the chicken with garlic powder, onion powder, dried oregano, thyme and parsley, olive oil and a generous amount of salt and pepper. Massage the seasoning and olive oil into the skin of the chicken. In a large skillet pan, place the chicken skin side down and cook for 10 minutes on a medium heat.
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Rub the entire chicken inside and out with the sauce and place half an orange in the chicken. Place the chicken in a roasting pan. Cut the other half into wedges and place around the chicken. Refrigerate for 2 - 4 hours. You should have about half a …
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Sprinkle with about half of the salt and pepper. Sprinkle with half of the dry spices. Flip over, and sprinkle the other side with the remaining salt, pepper and spices. Turn chicken skin side up and transfer to the oven. Bake until the chicken is cooked through and the skin is very crispy, 50 minutes to 1 hour. Serve hot.
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CRISPY-SKINNED CHICKEN A L'ORANGE | FAMILY RECIPE CENTRAL
Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the …
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1 tablespoon vegetable oil 1/2 cup frozen orange juice concentrate 4 tablespoons honey Preheat the oven to 375 degrees F. Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
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Crispy roasted chicken with orange and cardamom. Prep Time. 30 mins
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CRISPY-SKINNED CHICKEN A L'ORANGE
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CRISPY-SKINNED CHICKEN A L'ORANGE
Recipe of Crispy-Skinned Chicken a l'Orange food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Crispy-Skinned Chicken a l'Orange . Get this all-star, easy-to-follow Crispy-Skinned Chicken a l'Orange recipe from Melissa d'Arabian. Visit original page with recipe . Bookmark this recipe to cookbook online. …
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CRISPY-SKINNED CHICKEN A L’ORANGE – RECIPES NETWORK
Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. …
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CRISPY-SKIN CHICKEN WITH FIVE-SPICE DIPPING SALT - GOOD FOOD
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Start with a hot pan. If you are sautéing, put the chicken skin side down in the pan in a little bit of oil — and be aware of the temperature of the pan. “If the pan is only medium, it’s going to render out the fat behind the chicken skin without crisping it,” Chef Lachlan explains.
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Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the …
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