Roasted Chicken With Honey Orange Glaze Food

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).

ROASTED ORANGE GLAZED CHICKEN

Steps:

• Heat oven to 425°F.
• Remove giblets and neck from chicken.
• Rinse chicken inside and out with cold running water; drain well.
• Pat dry with paper towels.
• Grate 1/2 teaspoons rind from orange and set aside.
• Cut orange into quarters.
• Sprinkle ½ teaspoons salt inside cavity of bird.
• Stuff chicken with onion, orange quarters, bay leaf, and thyme.
• Place on rack in large foil-lined roasting pan.
• Sprinkle with remaining salt and pepper.
• Roast chicken 1 hour and 15 minutes.
• In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken.
• Roast 15 minutes more, or until meat thermometer inserted in thickest part of chicken thigh reaches 175°F and juices run clear.
• Let the chicken rest for 15 minutes before slicing.

CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE

Steps:

• In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
• Rinse chicken with cold water and pat dry. Season lightly with salt.
• In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
• Turn chicken, cook another 4 minutes until just cooked through.
• Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
• Serve chicken breasts with honey-orange glaze spooned over the top.

ORANGE-HONEY GLAZED CHICKEN BREASTS

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
• Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
• Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
• Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
• Variations: Apple-Maple Glazed Chicken Breasts.
• Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
• Pineapple-Brown Sugar Glazed Chicken Breasts.
• Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.

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.

ROAST CHICKEN WITH ORANGE BLOSSOM HONEY GLAZE

Steps:

• paint skin with honey.
• Wash out cavity of chicken preheat oven to 200.
• melt sweet butter in a pan saute bread crumbs onions and cashews.
• stuff cavity and sew shut.
• place chicken on rack place in preheated roast oven 1 hour or until thigh records 165 f.
• carve and serve.