ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES
Enjoy this baked chicken and sweet potatoes seasoned with tangy orange juice and cranberries - a flavorful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
- In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
- Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
- Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g
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.
ORANGE-GLAZED PORK WITH SWEET POTATOES
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. -Danielle Boyles, Sparta, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 325 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 467mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
SWEET POTATOES WITH ORANGE GLAZE
Make and share this Sweet Potatoes With Orange Glaze recipe from Food.com.
Provided by Boomette
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spread slices of sweet potatoes in a greased metal dish of 13 inches x 9 inches. Set aside.
- In a measuring cup, mix brown sugar, butter, orange zest and juice, ginger, salt, pepper. Cover and heat in microwave, at high power, for about 1 minute or until butter has melted and brown sugar is dissolved. Mix well and pour on the sweet potatoes.
- Cook in a preheated oven of 375 F for about 45 minutes or until sweet potatoes are tender (baste with orange glaze sometimes during cooking). Keep cooking under preheated grill for about 3 minutes or until sweet potatoes are golden and glazed. When ready to serve, sprinkle with green onions.
ORANGE GLAZED ROAST CHICKEN WITH SWEET POTATOES
Steps:
- Heat oven to 375. In small sauce pan combine first 6 ingredients. Cook over low heat for 3-4 minutes or until marmalade is melted. Stir occasionally.
- Place chicken in ungreased cake pan. Brush with 1/2 of basting sauce. Toss potatoes and onion with oil, place around chicken. Bake for 25 minutes.
- Soak cranberries in OJ. Remove pan. Brush chicken with remaining basting sauce. Stir to coat with pan juices. With slotted spoon, sprinkle cranberries over vegetables, drizzle with juice. Bake for 20 more minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CROCK POT ORANGE CHICKEN WITH SWEET POTATOES
Tender moist chicken is flavored with orange and spices. A terrific crock pot chilly weather dish that I adapted from the Fix it and Forget it cookbook. Flavorful and filling!
Provided by Jamie Renee
Categories One Dish Meal
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place sweet potatoes in bottom of a med to large slow cooker.
- Rinse chicken breasts and pat dry.
- Combine flour, salt, nutmeg, cinnamon, pepper and garlic powder.
- Thoroughly coat chicken in flour mixture.
- Place chicken on top of sweet potatoes.
- Combine soup with remaining ingredients.
- Stir well and pour over chicken and sweet potatoes.
- Cover and cook on low 8-10 hours or high 4 hours.
Nutrition Facts : Calories 396.5, Fat 7.6, SaturatedFat 2.1, Cholesterol 62.7, Sodium 1278.5, Carbohydrate 54.4, Fiber 4.9, Sugar 11.3, Protein 27.8
MAPLE-ORANGE GLAZED CHICKEN AND SWEET POTATOES IN A BREAD BOWL
This dish is perfect for a chilly fall evening. The rosemary seasoned chicken and tender sweet potatoes coated in a sweet citrus glaze, and cradled in a bread bowl is both delicious and satisfying. (Try this glaze over grilled ham steaks - DELISH!!)
Provided by Feast Your Eyes
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Make a 1/2-inch deep cut horizontally across the top of the bread loaves. Using a sharp knife, hollow to form a large bowl. Set aside. (BE CAREFUL TO NOT BREAK THROUGH THE SIDES OR THE BOTTOM CRUST). Cut the scooped out bread into crouton sized cubes and bake in 425°F oven until brown; set aside.
- Place sweet potatoes in a large pot; add enough water to cover. Cook over a high flame and bring to a boil, lower flame to medium-high and cook until tender (about 3 - 5 minutes); drain and set aside.
- Make the glaze by whisking together the orange juice, orange zest, maple syrup, brown sugar, cloves, and cinnamon. Set aside.
- Heat 1 tablespoon of olive oil in a large-wide skillet over a medium-high flame. Season the chicken cubes with salt, pepper, onion powder, rosemary, and ginger. Sauté for 5 to 7 minutes, or until the center is no longer pink. Remove the chicken and keep warm.
- Heat HALF of the maple-orange glaze in a sauce pan until thick and bubbly, about 15 minutes. Set aside and keep warm.
- Add remaining oil to the skillet. Sauté shallots and red onion over a medium-high flame until tender, about 3 to 5 minutes. Add the garlic to the onion and cook it just long enough to coat with oil. To the skillet, add the chicken, sweet potatoes and the remaining glaze mixture; bring to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes - glaze should be thick and bubbly.
- In small bowl, mix together cranberries, walnuts, scallions and red pepper. In large mixing bowl, gently toss the glazed chicken and sweet potatoes, the cranberry mixture, and the baked croutons - If desired, drizzle additional glaze to thoroughly coat the chicken and sweet potato mixture.
- Divide and transfer to the hollowed bread loaves; sprinkle with parsley to garnish. Place the "bread bowls" on a plate or in a deep soup bowl. Serve with extra maple-orange glaze on the side.
- DON'T FORGET -- YOU CAN EAT THE BOWL!
Nutrition Facts : Calories 1669, Fat 27.5, SaturatedFat 5, Cholesterol 98.8, Sodium 3323.7, Carbohydrate 279.8, Fiber 14.9, Sugar 69.6, Protein 74
SPICY ROASTED SWEET POTATOES WITH ORANGE & HONEY
By Karen and Ben Barker, from Fine Cooking, issue #47. I have slightly adapted this recipe as I wanted a bit more spice to these sweet potatoes. This is a great addition to any holiday spread.
Provided by evelynathens
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
- In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
- Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.
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