EASY ONE PAN ORANGE GINGER CHICKEN
This Easy One Pan Orange Ginger Chicken is a delicious weeknight meal idea - a sticky sweet sauce over tender chicken with fresh orange and ginger!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil.
- Pat the chicken drumsticks dry with paper towels and season with salt and pepper.
- Place the chicken drumsticks in the oiled pan and cook on all sides until golden brown. No need to worry about cooking the chicken through at this point - just get a good golden crust on it!
- In a medium bowl, whisk together the orange juice, honey, sriracha, hoisin sauce, rice vinegar, soy sauce, cornstarch, sesame oil, ginger and garlic until well blended.
- When the chicken has browned on all sides, pour the sauce over the chicken evenly to coat and turn off the heat under the pan.
- Place the pan in the pre-heated oven and bake for about 25 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
- Baste the chicken with the sauce once during the baking process, if desired.
- Serve with orange slices, a sprinkling of sesame seeds, and fresh parsley, if desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 22 g, Protein 28 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 1067 mg, Sugar 16 g, ServingSize 1 serving
SHEET PAN CHICKEN A L'ORANGE
This is Jeff's simple take on a classic French dish, duck a l'orange.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
- In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
- Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
- Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
- Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
- Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
- Garnish with the orange segments and zest.
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
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