CHICKEN À L'ORANGE
Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.
Provided by David & Debbie Spivey
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
- Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
- In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
- If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
- Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
- Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
- Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!
Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
SWEET ORANGE CHICKEN DRUMSTICKS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
- Preheat oven to 400 degrees F.
- Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
- Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.
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
GRILLED CHICKEN LEGS WITH ORANGE AND ROSEMARY
Make and share this Grilled Chicken Legs With Orange and Rosemary recipe from Food.com.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl.
- Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil.
- Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes.
- Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes.
- Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes.
- Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes.
- Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl.
- Transfer to individual plates. Serve with the chicken.
Nutrition Facts : Calories 474.8, Fat 29.8, SaturatedFat 6.2, Cholesterol 138.2, Sodium 169.6, Carbohydrate 16.9, Fiber 3.5, Sugar 8.5, Protein 35.3
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.
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