Orange And Herb Chicken Food

"NO WORK" CITRUS AND HERB BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, whisk together honey, mustard, and orange juice.
• Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
• Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
• Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!

ORANGE HERB ROASTED CHICKEN WITH POTATOES

Steps:

• Place cast iron skillet inside the oven while it preheats to 425 degrees. Rack should be in the upper third of your oven so that when you cook the chicken later it's getting plenty of direct heat to make it nice and golden on top.
• While oven is preheating rinse the chicken inside and out. Pat dry with paper towels.
• Pierce holes in one orange with a fork and place inside cavity. Not only does this make for a great presentation but it also helps the bird cook evenly. Tie legs together with kitchen twine.
• On stove top or in the microwave melt 1/4 cup ghee or butter and combine with orange juice. Stir together.
• When the oven has reached 425 degrees carefully remove the skillet (use an oven mit so you don't touch the handle directly). Pour half of your melted butter/orange juice mixture into the hot skillet. (It will sizzle so be careful.) This will help prevent sticking.
• Place the chicken in the skillet breast side up. Tuck the tips of the wings under the bird. Drizzle the remaining half of the melted butter/orange juice all over your chicken. Generously salt and pepper the chicken. (I salt pretty liberally on the chicken because the salt is what really amplifies the flavors of orange and fresh herb!)
• Slice your potatoes into circles about 1/2 inch thick. Layer them around your chicken.
• Remove the leaves from your sprigs of thyme and rosemary. (Hold each sprig at the top and gently slide your finger down it to remove leaves.) Chop the rosemary leaves so they're smaller. (Thyme leaves are already very small.) Sprinkle both herbs on top of the chicken and potatoes.
• If you want to really make this dish gorgeous cut a thin circle from an orange and place on top of the chicken. Slice a few semicircles of orange and place them around the front of your chicken.
• Bake for 1 to 1 1/2 hours. I typically get a chicken that's 4 1/2 pounds and it take the full hour and a half. If you insert a meat thermometer in the thickest part of the chicken it should read 165 degrees.
• Let chicken rest at least 20 minutes before cutting.

HERB AND CITRUS OVEN ROASTED CHICKEN

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.
• Enjoy!

ORANGEY HERB AND OAT-CRUSTED CHICKEN TENDERS

Steps:

• In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
• Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
• Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.

ROASTED GARLIC AND ORANGE ROAST CHICKEN

Steps:

• 1. Preheat the oven to 400 degrees F. Cut the top 1/4-inch from the garlic head, then drizzle with oil, and sprinkle with a pinch of salt. Wrap the garlic in foil, then place in the oven and roast until golden, about 40 minutes. Let cool, then peel and smash the cloves into a paste.
• 2. Mix half the chopped tarragon with the garlic, season with salt and pepper, then place the paste between the flesh and skin of the chicken. Slice the skin on the thighs, then coat with the paste. Sprinkle the chicken cavity with the remaining chopped tarragon, salt, and pepper. Squeeze the orange over the chicken and put the orange in the cavity. Loosely tie the legs together, drizzle with 1 tablespoon oil, and sprinkle all over with salt and pepper.
• 3. Cut the squash into 1/2-inch slices. Toss the squash and mushrooms in a roasting pan with the remaining 3 tablespoons oil, salt, and pepper. Place the chicken over the vegetables. Roast the chicken until a thermometer registers 160 degrees F in the thigh, not touching the bone, 50 to 60 minutes. Let stand 10 minutes before carving. Garnish with a tarragon sprig.

CHICKEN WITH ORANGE JUICE AND FRESH HERBS

Steps:

• Rinse chicken breasts and pat dry.
• Place on a lightly oiled grill over medium hot coals and cook for about 5 minutes per side or until cooked through.
• While chicken is cooking, combine all remaining ingredients in a small saucepan.
• Cook over medium heat until mixture is reduced and slightly thickened.
• Transfer chicken to a platter and pour sauce over top.

CHICKEN IN A HORSERADISH PAN SAUCE OVER ORANGE AND HERB COUSCOUS

Steps:

• Preheat a large nonstick skillet with 2 tablespoons of the EVOO (twice around the pan) over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.
• While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock and the remaining EVOO, about 1 tablespoon. Cover the pot and raise the heat; bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest, and parsley, then stir. Cover and let the couscous stand for 5 minutes.
• Remove the chicken from the skillet to a plate and tent with foil to keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 cup of the remaining chicken stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes. Return the chicken to the skillet to heat, about 1 minute.
• Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the horseradish pan sauce.