Roasted Oranges Food

ROASTED ORANGES WITH THYME

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
• Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
• Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

ROASTED ORANGES

Steps:

• Line a small baking tray with foil, then spray with a bit of oil.
• Peel orange by removing the skin and the white membrane, then cut into 1/4 inch thick slices. Lay flat on the foil lined tray.
• Drizzle with a good vanilla extract, then sprinkle generously with cinnamon. Finally, drizzle honey generously over each slice.
• Place oranges in oven or toaster oven, set to "broil".
• Broil until they are nice and brown on top. In my toaster oven, this takes about 15 minutes, but probably less in a regular oven.

PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY

Steps:

• Heat oven to 450 degrees F and arrange rack in middle.
• In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
• Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
• Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.

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.

ROASTED ORANGE CHICKEN

Steps:

• Heat oven to 400 degrees.
• Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
• Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
• Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
• Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
• Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
• Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

ROASTED BEET SALAD WITH ORANGES AND BEET GREENS

Steps:

• Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
• Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

ROASTED CHICKEN A'LA ORANGE

Steps:

• Clean chicken and pat dry.
• Sprinkle Salt and Pepper into the chicken cavity.
• Thinly slice garlic lengthwise into long ovals.
• Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
• Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
• To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
• Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
• Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
• Pour sauce over the chicken slices when served.

ROASTED BLOOD ORANGES

Steps:

• If crystallizing the mint leaves, place them on a sheet of parchment paper. Brush lightly with egg white on both sides. Place sugar in a small mound and dip each coated leaf in the sugar, to cover both sides. Shake off excess. Place leaves on a plate to dry for about 4 hours or in a turned-off oven with a pilot light, until dry and crisp.
• Peel oranges, removing all pith. Cut each in 4 slices horizontally, removing any seeds. Refrigerate at least 2 hours. Place Demerara sugar on a plate and dip each orange slice in the sugar on one side. Use a butane or propane torch, or light a broiler with the rack as close as possible to the heat element. On a baking sheet lined with foil, place oranges, sugared side up. Use the torch to caramelize the sugar, or place slices under the broiler until the edges are seared. Allow to cool briefly, then coat with sugar and sear again. Place slices on a cooling rack and allow to sit at least 1 hour.
• Arrange slices on individual plates. Dot with a few drops of mint oil, garnish with the plain or sugared mint leaves and serve.