Orange You Glad You Made This Roasted Chicken 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:

• Clean chicken and pat dry. Sprinkle Salt and Pepper into the chicken cavity.
• Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
• Stuff (in small batches to make even throughout cavity) onion, fresh herbs, butter, orange quarters, and remaining garlic. Rub chicken skin with a little butter. Sprinkle with salt and pepper.
• To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
• Roast chicken at 400 degrees for 15 minutes to get skin crisp and then lower heat to 350 and continue to roast for 65 minutes, or when internal thermometer reaches 180 degrees, or when juices run clear. Occasionally baste chicken with pan juices.
• Remove chicken from pan and place on a platter.
• Pour pan juices into a sauce pan and add 3/4 cups of the orange juice, Grand Marnier, chopped apricots and brown sugar (if using, remember this will make it a bit sweeter.) Whisk on high until it comes to a boil, lower temp and whisk occasionally until sauce thickens (about 7 minutes) add flour if necessary. You can add the remaining 1/4 cup of OJ if you need to reheat the sauce.
• Pour sauce over the chicken slices when served.

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).

Steps:

• 1. Preheat the oven to 400 degrees F. Cut the top 1/4-inch from the garlic head, then drizzle with oil, and sprinkle with a pinch of salt. Wrap the garlic in foil, then place in the oven and roast until golden, about 40 minutes. Let cool, then peel and smash the cloves into a paste.
• 2. Mix half the chopped tarragon with the garlic, season with salt and pepper, then place the paste between the flesh and skin of the chicken. Slice the skin on the thighs, then coat with the paste. Sprinkle the chicken cavity with the remaining chopped tarragon, salt, and pepper. Squeeze the orange over the chicken and put the orange in the cavity. Loosely tie the legs together, drizzle with 1 tablespoon oil, and sprinkle all over with salt and pepper.
• 3. Cut the squash into 1/2-inch slices. Toss the squash and mushrooms in a roasting pan with the remaining 3 tablespoons oil, salt, and pepper. Place the chicken over the vegetables. Roast the chicken until a thermometer registers 160 degrees F in the thigh, not touching the bone, 50 to 60 minutes. Let stand 10 minutes before carving. Garnish with a tarragon sprig.

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

Steps:

• Heat oven to 450 degrees F and arrange rack in middle.
• In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
• Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
• Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

Steps:

• In a small bowl, mix orange juice through coriander. Set aside.
• Fill a large, heavy-bottomed skillet with 1/2 inch of oil, heat over medium-high heat. While oil is heating, whisk together the cornstarch and salt in a small bowl. Dredge the tofu in the cornstarch mixture by tossing a few cubes at a time in the bowl and removing them onto a plate. Be sure to shake off extra cornstarch before frying.
• The oil is hot enough when bubbles form around the handle of a wooden spoon inserted in the oil.Carefully place tofu in the oil and let fry until the bottom is golden and crisp *(don't fiddle with it too much). Flip tofu using a spatula or tongs and fry until the other side is golden and crisp. Remove and drain on paper towels.
• Heat a large skillet over medium-high heat (you could carefully pour out the used oil and wipe out the one used to fry the tofu) and add fried tofu and orange mixture. Let cook until the sauce bubbles down to a thick syrupy sauce. Turn off heat and mix in cilantro. Serve over rice.

Steps:

• Heat oven to 425°F.
• Remove giblets and neck from chicken.
• Rinse chicken inside and out with cold running water; drain well.
• Pat dry with paper towels.
• Grate 1/2 teaspoons rind from orange and set aside.
• Cut orange into quarters.
• Sprinkle ½ teaspoons salt inside cavity of bird.
• Stuff chicken with onion, orange quarters, bay leaf, and thyme.
• Place on rack in large foil-lined roasting pan.
• Sprinkle with remaining salt and pepper.
• Roast chicken 1 hour and 15 minutes.
• In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken.
• Roast 15 minutes more, or until meat thermometer inserted in thickest part of chicken thigh reaches 175°F and juices run clear.
• Let the chicken rest for 15 minutes before slicing.

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Steps:

• Clean chicken and pat dry.
• Sprinkle Salt and Pepper into the chicken cavity.
• Thinly slice garlic lengthwise into long ovals.
• Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
• Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
• To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
• Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
• Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
• Pour sauce over the chicken slices when served.