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
CHICKEN WITH ORANGE JUICE AND FRESH HERBS
Make and share this Chicken With Orange Juice and Fresh Herbs recipe from Food.com.
Provided by Chef TraceyMae
Categories Chicken
Time 15m
Yield 4-6 Pieces, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken breasts and pat dry.
- Place on a lightly oiled grill over medium hot coals and cook for about 5 minutes per side or until cooked through.
- While chicken is cooking, combine all remaining ingredients in a small saucepan.
- Cook over medium heat until mixture is reduced and slightly thickened.
- Transfer chicken to a platter and pour sauce over top.
Nutrition Facts : Calories 344.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 384.9, Carbohydrate 17.9, Fiber 0.1, Sugar 16, Protein 30.6
FRESH HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE AND GREEN ONION PUREE
Steps:
- Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
- Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
- Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.
HEALTHY ORANGE CHICKEN
I know when the average person hears orange chicken, they immediately think about Chinese food. This is not a chinese food recipe lol. This is a simple fresh and healthy recipe. Perfect for your meal preps for the week.
Provided by KegosKitchen
Categories Lunch/Snacks
Time 50m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Score chicken ( 3 slices into chicken) Season chicken with above seasonings, squeeze 1 lemon and 1 orange over the chicken. Cover and marinate in the fridge for 30 minutes.
- In a pan heat up oil. Add in fresh herbs, garlic, and sliced up lemon, fry for 30 seconds to infuse the oil.
- Add in chicken Rib cage down. Maintain your heat on medium high. Squeeze in 2 Navel oranges on top of chicken. Place oranges face down in pan. Cook on each side for 6 minutes and then flip.
- At the 20 minute mark pour in the brown sugar on top of the chicken and the soy sauce . Continue to flip after every 6 minute mark. After 3o-45 minutes the chicken should be done. Once done squeeze the last orange on top of the chicken and top with chopped green onions to garnish. Serve with asparagus and Sweet potato.
Nutrition Facts : Calories 639.4, Fat 38.8, SaturatedFat 8.3, Cholesterol 138.6, Sodium 1480, Carbohydrate 41, Fiber 6, Sugar 26.3, Protein 35.7
ORANGE AND HERB CHICKEN
Chicken with herbs and orange zest
Provided by drichardson1998
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Get a big enuf plate to put ur 4 prices of chicken on
- Drizzle about 3 table spoons of olive oil on plate
- Place your chicke in the olive oil
- Flip chicken to get the oil all over it
- Finely chop your spring onions and sprinkle them ontop of the chicken on both sides
- Sprinkle your tyhme over the chicken: both sides
- Chop up ur parsley and sprinkle that on both sides as well
- Get your orange and grate the skin over the top of your chicken until you feel there is enough. Then cut your orange in two and squeez the juice out over your chicken: both sides
- Put your chicken in the fridge to marinate over night
- Get your potatoes out And peel them. Get a bowl and put about 5 cm high of water. Cut your potatoes very thin like crisp and put them in the bowl. Add salt and pepper to the bowl. Get a deep fat fryer or a wok and put olive oil in. Turn it on or put it on full heat. Start by adding salt and spring onions in the wok. But not in fryer. Start putting the potatoes in take out when you want. If you like them crispy put in for longer.
- Get your asparagus out. Chop the end off about 2 cm up. Get a boiling pot and put them in standing up. Put a lid on the top so it steams inside. Only do this for about 3-5 minutes. Take it off the hot stove and let it sit. Add spring noons and parsley to the pot. Get your streaky bacon about and lay 1 peace for 2-3 asparus on a baking tray. Wrap the bacon around the asparagus nicely and sprinkle a little bit of tyhme on the bacon. Pop in the oven for about 7-15 minutes.
- Now you need to make a salad any type you like
CHICKEN AND HERBS
Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.
Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 373mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN IN FRESH HERBS
Enjoy this herb flavored chicken sprinkled with pepper that's ready in just 30 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 10-inch skillet over medium-high heat until hot.
- Cook all ingredients except pepper in skillet 15 to 20 minutes, turning chicken once, until juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with pepper.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
SPICED ORANGE CHICKEN
Orange juice along with zesty herbs and spices dress up this chicken that's especially nice served over rice. Carolyn Grasse-Bachman of Lancaster, Pennsylvania serves the flavorful dish often at her house.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a large nonstick skillet; add 1 cup of orange juice. Sprinkle with the seasonings. Bring to a boil. Reduce heat; cover and simmer for 20--25 minutes or until the chicken juices run clear. Remove chicken and keep warm., Combine cornstarch, water and remaining orange juice until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and rice.
Nutrition Facts : Calories 381 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 272mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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).
PASTA WITH ROASTED CHICKEN AND FRESH HERBS
I came up with this recipe when trying to figure out what to do with leftovers from last night's beer butt chicken. Everything in here is fresh - from the organic chicken to the bright herbs from my garden. One of the reasons it came out so well, I think, is that the herbs in the pasta are the same one's that were used when roasting the chicken, so it was already infused with the flavors. You could use a store bought rotisserie chicken to make life really easy. I didn't really measure anything, so this is a loose approximation...
Provided by Jostlori
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Place garlic, onion, bell pepper, olive oil and butter in a 3 qt saucepan, cook over medium heat until onion is translucent and pepper is soft, about five minutes, stirring frequently so it doesn't scorch.
- Add wine, stir, let simmer about three minutes to eliminate the alcohol.
- Add basil, oregano, rosemary and tomato, simmer for five minutes.
- Add broth and pepper, then salt to taste. Return to boil and then simmer for three minutes.
- Add chicken, return to boil and simmer for five minutes to allow flavors to meld.
- Add cream, stir well.
- Add cooked pasta and parsley, stir to combine. Adjust salt to taste and serve immediately in pasta bowls.
- The sauce will be thin, so serve this with spoons and a good loaf of crusty french bread to mop it up.
Nutrition Facts : Calories 588.5, Fat 27, SaturatedFat 12.4, Cholesterol 127.7, Sodium 416.6, Carbohydrate 48.9, Fiber 7.3, Sugar 3.4, Protein 31.2
ROASTED CHICKEN WITH LEMON AND FRESH HERBS
This results in exceptionally moist and tender chicken, with the bonus of being a complete meal. The veggies get bathed in the chicken juices, resulting in an easy, delicious one-pan dinner. It's low-maintenance once it's in the oven too; no basting, no fussing. You may want to add extra garlic cloves in the pan; after roasting they're sweet and delicious and taste great when squeezed out onto the chicken meat or potatoes. Do try the parsnip in this dish, rather than the more traditional carrot; the parsnip gets very sweet when roasting and goes so well with the chicken. This dish is easy enough for weeknights, spiffy enough for company!
Provided by Lennie
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Please note you won't use the entire bunches of both herbs, but you do need a fair amount.
- Preheat oven to 400°F, have ready a shallow roasting pan.
- Cut the potatoes, sweet potatoes and parsnips into chunks about one-inch square.
- Place the potatoes, sweet potatoes, parsnips, two onions (peeled and quartered) and 4 of the garlic cloves in the shallow roasting pan; sprinkle generously with coarse (kosher) salt and freshly ground black pepper, then drizzle with a few teaspoons of olive oil; toss with your hands to coat all the veggies.
- Nestle one sprig of fresh rosemary and one sprig of thyme into the veggies, then set pan aside.
- On a cutting board, quarter one of the lemons (unpeeled) into wedges, slice the remaining 2 garlic cloves in half (leave skins on), then place the remaining onion quarters beside them, along with several sprigs of fresh rosemary and fresh thyme; sprinkle these items generously with salt and pepper.
- Traditionally, you salt and pepper the inside of a chicken to be roasted; I find this very awkward to do so I salt and pepper what I'm going to stuff inside the bird, instead.
- Now stuff all into the cavity of the chicken and then truss (tie up with kitchen string) the bird, if desired (it's not necessary); my grocery store sells birds already trussed so I just have to slip the tips of the drumsticks out from the under the string then tuck them back in when I'm done.
- Place chicken atop the vegetables in the roasting pan.
- Juice the remaining lemon; chop up some fresh rosemary and fresh thyme.
- Rub the juice all over the chicken, then drizzle a couple of tablespoons of olive oil over the bird; sprinkle with the fresh herbs, then the paprika, then the salt and pepper.
- Roast in preheated oven for 40 minutes, then reduce the heat to 375°F and continue to roast another 30 minutes or so, until the juices around the thigh run clear; a smaller bird may only take another 20 minutes, while a larger bird could require another 40 minutes.
- When chicken is done, remove it to a cutting board and cover with a tent of foil to keep warm; let chicken sit for 15 minutes before carving.
- While chicken is resting, give the veggies a good stir in the roasting pan (there will be lots of flavourful chicken juices in the pan) and return to oven.
- After chicken has rested, carve bird, place on platter, remove veggies from oven, and serve.
- This smells incredible as it roasts, so expect the folks at your dinner table to be extremely eager to dig in!
Nutrition Facts : Calories 518.7, Fat 25.6, SaturatedFat 5.3, Cholesterol 53.5, Sodium 127.6, Carbohydrate 56, Fiber 7.4, Sugar 8.5, Protein 18.8
BUTTERY HERB ROASTED CHICKEN
Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 599 calories, Fat 42g fat (17g saturated fat), Cholesterol 191mg cholesterol, Sodium 703mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 48g protein.
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