Orange Garlic Chicken Breasts Food

HONEY ORANGE GLAZED CHICKEN

Steps:

• Mix all ingredients for the orange honey glaze in a small bowl. Reserve half in a small bowl to serve with the chicken. Use the rest to baste while the chicken cooks.
• Preheat the oven to 375 degrees F.
• Line a half sheet pan with aluminum foil. Place the chicken breasts with the bone-side down on the half sheet pan. Brush with the melted butter, sprinkle with paprika, onion, garlic powder, salt, and black pepper. Brush with a little orange honey glaze. Insert a digital thermometer so you can check the internal temperature.
• Cook for 30 minutes, then continue to baste with orange honey glaze every 10 minutes until the chicken is done. Allow the chicken to rest for 10 minutes before slicing. Serve with the reserved orange honey glaze. Sprinkle with fresh rosemary and thyme before serving.

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.

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.

ORANGE-GARLIC CHICKEN BREASTS

Steps:

• Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
• Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
• Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
• Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
• Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
• Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
• Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.

GARLIC AND CITRUS CHICKEN

Steps:

• Position the rack in the center of the oven and preheat to 400 degrees F.
• Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
• Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
• Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.