Herb Roasted Chicken With Burnt Orange Black Pepper Sauce Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
• Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
• In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
• Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use.
• Yield: 4 servings (with leftovers for additional meals such as Robin's Chicken Quesadillas and Thai Chicken Salad)

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

Steps:

• Place herbs under the skin of the breast of the chicken.
• Rub the chicken with olive oil& marinate, covered, in the refrigerator for at least 1 hour.
• Preheat oven to 450 degrees.
• Remove the chicken from the refrigerator& season with salt& pepper to taste.
• Place the chicken onto a rack& roast for 15 minutes.
• Reduce heat to 350 degrees& continue roasting another 35 to 40 minutes.
• Remove from oven& allow to rest.
• Place orange juice in a medium saucepan& cook over high heat until reduced to a thick caramelized syrup.
• Place chicken stock in another medium saucepan& cook until reduced by 3/4.
• Add the stock to the orange juice& cook for 5 minutes.
• Whisk in the butter& pepper.
• Season with salt to taste.
• Place all ingredients for the GREEN ONION POTATO PUREE, except for the mashed potatoes, in a food processor& process until smooth.
• Fold the puree into the mashed potatoes& adjust the salt& pepper to taste.

Steps:

• In a large bowl, combine the salt, oyster sauce, soy sauce, and honey and mix well to make a marinade. Pat the chicken dry with paper towels and put it in the marinade bowl. Rub the marinade on the chicken, going into every nook and cranny, inside and outside, and over and under the skin. Transfer the chicken to a gallon-size resealable plastic bag. Scrape every bit of the marinade into the bag, too. Seal the bag, and place it in the back of the refrigerator, where it is coldest, for 12 to 24 hours, flipping the bag a few times to make sure the marinade gets to every part of the bird.
• When you are about to roast the chicken, take it out of the refrigerator and let it come to room temperature. Position an oven rack at the very bottom of the oven, then preheat the oven to 400°F.
• In a mortar or small chopper, grind together the garlic, cilantro roots, and peppercorns to a smooth paste. Rub the paste all over the chicken the same way you did the marinade. Tuck the wings behind the bird's back and tie the legs together at the ankles with kitchen string. Rub the outside of the chicken with the oil. Place the chicken on its side in a shallow baking pan (preferably fitted with a rack).
• Roast the chicken for 30 minutes. Turn down the temperature to 375°F, turn the chicken onto its other side, and continue to roast until the juices run clear when you pierce the inside of a thigh with the tip of a knife, 20 to 30 minutes longer. (If some parts of the chicken brown too soon during the baking, you can cover it loosely with an aluminum-foil tent.)
• Let the chicken rest in the pan for 30 minutes (no less than that) before separating into bone-in breast quarters, thighs, and drumsticks. Serve with sweet chile sauce and rice.