Orange Honey Garlic Roasted Chicken Food

ORANGE HONEY GARLIC ROASTED CHICKEN

Steps:

• First clean your chicken and remove excess fat that. Place half an orange and thyme inside the chest. Tie the legs of roasted chicken together with string. Set aside
• Cut another oranges into quarters. Squeeze the juice into a bowl but keep the oranges for later. (or you can use juice from bottled orange juice, just me sure to have extra orange - quartered and sliced for cooking)
• Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, lemon juice, onion salt, pinch of salt/pepper in one small bowl. Mix well.
• Before you add your chicken to the pan, make sure it's hot enough and well oiled to prevent skin from sticking. (See Notes)
• Place Chicken in dutch oven on breast side down. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly around the chicken
• Place oranges around chicken in the dutch oven.
• Cook on medium heat covered for 25 minutes on stove.
• While Chicken is on stove, Preheat oven to 450F for later use.
• After 25 minutes on stove, flip the chicken over, skin side/breast up. Coat the sauce from the pan on top of the breast and around thighs. Add a few garnishes of thyme and orange slices on top of the breast.
• Transfer the dutch oven pot with chicken into the oven uncovered and cook for another 25-27 minutes or until cooked through and skin is crispy. 165F. Check chicken after 10 minutes in oven, just to be safe.
• Skin should be crispy on top.
• Remove and spoon any extra juice from pot and coat it again over chicken.
• Serve with veggies or salad!

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 ROAST CHICKEN

Steps:

• Pre-heat the oven to 425' F.
• Wash and pat the chicken dry, remove and excess fat. Season the chicken cavity with salt and pepper.
• Squeeze the juice from 1 orange, then set the juice aside. Put the squeezed orange halves and garlic inside the chicken. Skewer the cavity closed and truss the bird.
• Brush the chicken all over with the melted butter and then season with salt and pepperand sprinkle with herbes de provence. Cut the remaining 2 oranges into quaters.
• Coat the bottom of a roasting pan with the oil, then place the chicken in the pan, with the orange quaters.
• Roast chicken for 20 min then reduce oven temperature to 350' F. Continue to roast the chicken, basting with the pan juice for another hour or until an instant-read thermometer inserted into thickest part of thigh reads 165'F.
• Transfer chicken and oranges to serving platter, placing chicken breast-side down. Let rest loosely covered with aluminium foil for 10 to 15 minute.
• Tip the roasting pan and spoon out any excess fat. Place the pan over medium heat, add chicken stock and deglaze the pan by scraping up the browned bits with wooden spoon. Add the orange juice and bring to boil, then boil until the liquid is reduced to about 2/3 cup then season with salt and pepper.
• Remove the trussing string from chicken, turn chicken breast side up and carve. Add any juices from the chicken to the sauce. Serve the chicken with the sauce and orange wedges.
• (for thicker sauce add flour).

ROAST CHICKEN WITH CUMIN, HONEY & ORANGE (MARK BITTMAN)

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.

HONEY GARLIC ROAST CHICKEN

Steps:

• Place chicken in greased 9" X 13" dish.
• Combine milk, cornstarch, soy, honey, vinegar and garlic.
• Pour over chicken, tossing to coat.
• Bake at 425 for 25 min, stirring twice.
• Addd green onions and sesame seeds.
• Bake 10 minutes until chicken is done and sauce thickened.
• If desired, spice this up with Asian hot chili sauce.

SPICY HONEY-ORANGE CHICKEN

Steps:

• In small bowl, combine honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside.
• Pound chicken to approximately 1/4 " thickness. Cut into bite size pieces.
• In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture.
• In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through.
• Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion.
• Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.