Orange Roasted Chicken And Vegetable Avalanche 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:

• Preheat oven to 425 degrees.
• Wash chicken and pat dry with paper towels, place in shallow roasting pan.
• Roll oranges on counter top to soften, juice oranges and measure 2/3 cup of fresh orange juice; reserve.
• Rub the outside of the chicken with a juiced orange half, discarding the orange when through; salt and pepper the chicken inside and out.
• Place the garlic, celery, and rosemary in the cavity of the chicken along with half of a juiced orange.
• Trim the top off the fennel bulb and place one stem with leaves intact in the cavity of the chicken.
• Remove any tough outer leaves from the fennel bulb; cut bulb into half then into fourths lengthwise and cut fourths in half; wash under running water.
• Peel the potatoes and cut into 1 inch chunks, placing in a bowl of cold water to prevent discoloration.
• Scrub carrots and cut into 1 inch chunks.
• Trim the ends off the brussel sprouts, wash removing any discolored outside leaves and with a sharp knife score each end with an "X".
• Drain the potatoes and combine all the vegetables; place around the chicken.
• Pour orange juice over the chicken, then the melted butter.
• Pour the chicken stock over the cut vegetables.
• Place pan in preheated oven and roast for 1 to 1 1/2 hours or until chicken registers an internal temperature of 180 degrees through thickest part of thigh at joint with a meat thermometer.
• Baste the chicken and vegetables every 20 to 30 minutes with pan drippings.
• Remove chicken from pan and place on serving platter, cover and allow to rest 15 minutes before carving.
• Remove vegetables to a serving bowl and strain pan drippings.
• Serve the chicken and vegetables topped with pan drippings if desired.

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.