Honey Orange Whole Baked Chicken Food

HONEY ORANGE GLAZED CHICKEN

Steps:

• In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
• In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in center and no longer pink. Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze. Serve immediately.

ORANGE, HONEY AND SOY CHICKEN

Steps:

• Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

HONEY ORANGE CHICKEN

Steps:

• In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.

ORANGE HERB ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
• Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
• Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE

Steps:

• Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
• Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
• After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.

ROASTED CHICKEN WITH ORANGE GLAZE

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

HONEY ORANGE WHOLE BAKED CHICKEN

Steps:

• 1. Clean and pat dry the chicke.
• 2.mix everything together in a large coffee cup and let sit for 45 minute.
• 3.Stuff 1/2 orange inside Chicken.
• 4. Put chicken in a Iron skillet and pour everything that is in the cup all over Chicken.
• 5. Bake chicken at 375 degrees until done.
• 6. After letting the bird sit for 15 minute carve and put on plates.
• 7.spoon some of the juices over chicken and enjoy.

HONEY ORANGE BBQ CHICKEN

Steps:

• Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
• Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
• Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
• While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
• Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.

HONEY & ORANGE GLAZED CHICKEN

Steps:

• Place chicken in a 12x16 inch baking pan and drizzle melted butter over it. Bake in a 325 degree oven for about 30 minutes. Combine orange mixture, honey, and dijon mustard and simmer over low heat for a few minutes until well blended. Baste chicken frequently with Honey and Orange glaze until tender and a rich golden color, about 30-40 minutes. Serve with brown rice.

ORANGE HONEY GARLIC CHICKEN

Steps:

• To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

BAKED HONEY-GLAZED CHICKEN

Steps:

• In a shallow bowl, combine the butter, orange juice, honey and salt. Remove 1/3 cup and set aside for basting. Dip chicken pieces in remaining butter mixture; place in a well-greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 1 hour or until juices run clear, basting occasionally with reserved butter mixture.,