ORANGE ROASTED CHICKEN THIGHS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
- Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.
SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
ORANGE FIVE-SPICE ROASTED CHICKEN
Another low-carb recipe from one of my cookbooks. A nice combination of Asian and orange flavors. Have not tried this yet, but plan to soon.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in a large zip-lock bag. Mix all other ingredients together and pour over chicken. Seal the bag, pressing out the air as you go. Turn the bag to coat, and place it in the refrigerator. Let sit for at least 2 hours, longer is fine.
- Preheat oven to 375 degrees F. Place the chicken in a baking pan; reserving marinade in a small bowl. Roast chicken for 1 hour, basting 2-3 times with the reserved marinade.
ORANGE ROAST CHICKEN
Orange and herbes de Provence give this dish a Mediterranean flavour. Taken from Food and Drink (LCBO) Holiday 2007
Provided by Tabby Bartley
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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).
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
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.
ONE-POT SPICED ROAST CHICKEN
Experiment with roast chicken: stuff with a spiced butter and surround with a creamy, tikka-inspired sauce before topping with a punchy green chutney
Provided by Good Food team
Categories Dinner
Time 2h10m
Yield Serves 4-6
Number Of Ingredients 21
Steps:
- Heat the oven to 200C/180C fan/ gas 6. If you're making the spice mix, combine all the ingredients and set aside. For the sauce, tip the onion, garlic, chilli and ginger into a food processor and blitz until smooth. Heat the oil and ghee or butter in a large frying pan over a medium heat and fry the spiced onion purée with a pinch of salt for 12 mins. Add 2 tbsp of the spice mix, turn up the heat to high and cook for 1 min. Tip in the tomatoes, sugar and 250ml water. Bring to a simmer. Season well with salt and turn off the heat.
- To prepare the chicken, put the remaining spice mix in a bowl with 1 tsp sea salt and the ghee or butter, and mash together. Push two-thirds of the spiced butter beneath the skin of the chicken breasts, then rub the rest over the outside of the breasts and legs. Season the chicken skin with 1 tsp sea salt and tie the legs together. Sit the chicken in a 28-30cm pan, shallow casserole or roasting tin and pour the sauce around the bird. Cover the chicken with foil and roast for 40 mins, then remove the foil and roast for another 30-40 mins, or until cooked through (when you cut into one of the legs, the juices should run clear). Stir the double cream into the sauce. Taste for seasoning and leave to rest, uncovered, for 10 mins.
- Make the chutney by blitzing all the ingredients together in a food processor until coarse. Season to taste.
- Top the chicken with some extra sliced chillies and coriander leaves, then serve with the chutney, pilau rice and naan, if you like.
Nutrition Facts : Calories 649 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 37 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium
SPICY WHOLE ROASTED CHICKEN WITH ORANGE AND ROSEMARY
This is such a good recipe. The chicken really turns out moist - but not falling apart - and full of flavor. The Asian chili paste kicks it up a notch and adds a nice twist. A good recipe for working moms: prepare the chicken in the morning and throw it in the oven when you get home. It'll just be getting done after you've had a chance to sit down, kick your shoes off and have a glass of wine. Note: The recipe does not state whether to cover or not but I do, and take the cover off the last 20-30 minutes or so.
Provided by MSnow
Categories Whole Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the chicken's giblets, rinse the bird inside and out, and pat it dry.
- Heat the oven to 350°F.
- Rub about half of the chili paste over the inside of the bird and half over the outside. Stuff the cavity of the bird with the onion, orange and rosemary.
- Season the whole of the chicken with salt and pepper.
- In a large sauté pan or in a small roasting pan (with or without a rack), roast the bird, periodically basting it with the fragrant juices that accumulate (you may need to tilt the pan at first to collect them) for 1 to 1 1/2 hours, depending on the size of the bird. (Check by seeing if the juices that result from pricking the thigh run clear, or use a thermometer to check that the temperature of the thigh at its thickest is 165° to 170° F.) Let the bird sit for 10 minutes before carving and serving it.
- Degrease the pan juices (a gravy separator does this quickly), and pass the juices on the side.
Nutrition Facts : Calories 542, Fat 36.4, SaturatedFat 10.4, Cholesterol 181.1, Sodium 169.6, Carbohydrate 5.6, Fiber 1, Sugar 3.8, Protein 45.4
ROAST SPICED CHICKEN
Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
SPICY ORANGE LIME AND CUMIN ROAST CHICKEN THIGHS
This is a variation of a recipe I learned from http://TheFrugalChef.com. You can do the chicken with skin on or off - up to you. Or mix with drumsticks or whatever you have. I use extra garlic and chilli flakes but use less if you prefer. You could use the juice from an orange or just use ready-prepared orange juice if you are lazy like me. When I say Turkish pepper, I mean the longer skinnier type, about the size of a regular carrot. I have lots of Turkish grocery stores in my neighbourhood and they sell all kinds of peppers. Any of them will do - some are a bit sweet and others a bit spicy, but you don't want the firey type. The chicken will give off some of its own fat and mix with the lime and orange juice. This is nice to pour over some baby potatoes on the side.
Provided by LittleNico
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven at 375 degrees.
- Put the chicken in a baking dish.
- Sprinkle with salt, black pepper, ground cumin and chilli flakes.
- Chop all of the scallions, green parts and white, the whole thing.
- Cover the chicken with the chopped garlic, scallions and pepper.
- Squeeze the juice of the lime all over the chicken then pour the orange juice on too.
- Cook at 375 for 20 to 25 minutes, stirring it up a bit part way through if needed.
SPICED ORANGE ROAST CHICKEN
Pop this one-dish wonder in the oven for Sunday lunch and you'll be able to relax while it becomes infused with a delicious citrus flavour. I'd probably whisk the juice mixture together before adding it to the chicken, just to make sure the honey is well incorporated. Prep time is 15 mins plus 1 hour marinating time. Use 5 tablespoons to measure 80ml. Source: Australian Good Taste magazine September 2006
Provided by Rhiannon and Matt
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken in an ovenproof dish.
- Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined.
- Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
- Preheat oven to 180°C
- Place the sliced orange over the top of the chicken.
- Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.
Nutrition Facts : Calories 323.2, Fat 9.9, SaturatedFat 2.3, Cholesterol 172.9, Sodium 181, Carbohydrate 15.8, Fiber 1, Sugar 13.9, Protein 41.5
More about "spiced orange roast chicken food"
SPICED ROAST CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
INDIAN SPICED ROAST CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
SWEET & SPICY ROAST CHICKEN WITH CARROTS, …
From onceuponachef.com
POLLO ASADO (MEXICAN ROAST CHICKEN)
From chilipeppermadness.com
GOLDEN CHINESE FIVE SPICE ORANGE ROAST CHICKEN …
From today.com
SPICED ORANGE ROAST CHICKEN RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 1 hrCategory Chicken Thigh & LegCalories 318 per serving
SPICED ROAST CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
ORANGE CHICKEN SAUCE - A BEAUTIFUL MESS
From abeautifulmess.com
GREEK-SPICED ORANGE-ROASTED CHICKEN RECIPE | NEW IDEA FOOD
From newideafood.com.au
HARISSA AND ORANGE CHICKEN THIGHS WITH SPICED RICE RECIPE - TESCO …
From realfood.tesco.com
SUNDAY ROAST CHICKEN RECIPES | COLES
From coles.com.au
30 EASY SPICY CHICKEN RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
THAI-SPICED BUTTER ROAST CHICKEN | MARION'S KITCHEN
From marionskitchen.com
ORANGE-SPICED CHICKEN RECIPE | PALEO LEAP
From paleoleap.com
ROAST DUCK - IT'S JUST AS EASY AS ROASTING A CHICKEN! - FIFTEEN SPATULAS
From fifteenspatulas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love