Oven Baked Orange Chicken Recipes

Steps:

• Heat over to 375.
• Put chicken in a bowl and pour melted butter over chicken, set aside.
• In another bowl, combine thawed orange juice with honey, set aside.
• In another bowl, combine flour, bread crumbs and seasonings.
• Roll chicken in orange mix then in flour mix. Place chicken in GREASED baking pan.
• Drizzle any left over butter and orange mix over chicken.
• Bake for 45 - 50 minutes. Check after 30 minutes, the honey does tend to burn. I usually just lower the oven temp a bit.

Steps:

• Mix the O.J., water, egg, and soy sauce in a bowl large enough to hold the cut up chicken and marinate. Marinate the cut up pieces (Covered In Refrigerator)over night or longer if time allows. Rotate the pieces daily 2-3 times. Be sure each piece is fully covered while marinating. Add more water if needed.
• When ready to bake: In a gallon size zip-lock bag, add the corn flakes. With out zipping up as fully closed, use a rolling pin to crush the flakes evenly.
• Individually, coat each piece with the crushed corn flakes and place on a greased cookie sheet or cake pan.
• Preheat oven at 375 degrees and bake covered with foil/lid for 15-20 minutes. Remove cover, turn each piece and bake for an additional 20-30 minutes.

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.

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:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

Steps:

• Preheat oven to 350 degrees.
• Mix the rice, celery, onion, butter, orange peel and salt together and pour into a buttered 1-quart casserole dish.
• In a saucepan, heat the orange juice and water together to boiling.
• Add the orange juice mixture to the casserole dish and stir.
• Cover and bake about 45 minutes or until the rice is fluffy and tender.
• Toss with a fork and sprinkle with chopped parsley or slivered almonds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place Your chicken breasts in a large gallon bag.
• Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated.
• Let it sit in your Fridge overnight.
• The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees.
• Take the chicken out of the fridge and lay them in a shallow baking dish (don't shake off any of the liquid).
• Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min's, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min's depending on the thickness of the breast, and your oven's temperment, temp it after the first 25 to make sure).

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

Steps:

• Preheat oven to 350°F. Using your fingertips, carefully separate the skin from the meat across the chicken breast and over tops of the legs. Place in roasting pan; set aside. Mix mayo, chipotle pepper and garlic until well blended; place in small resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag. Carefully squeeze mayo mixture under chicken skin. Push mixture carefully towards legs without tearing the skin.
• Squeeze orange halves into small bowl. Add dressing and cumin; beat with wire whisk until well blended. Drizzle 1/4 cup of the dressing mixture over chicken. Place squeezed orange halves inside chicken cavity. Insert an ovenproof meat thermometer into thickest part of one of the chicken's thighs.
• Bake 1 hour. Pour remaining dressing mixture over chicken. Bake an additional 30 min. or until chicken reaches an internal temperature of 180°F. Remove and discard orange halves before serving.

Steps:

• Pre-heat oven to 500 degrees while you're cleaning bird and prepping ingredients.
• Place a small rack in the bottom of a large dutch oven.
• Whisk the canola oil and soy sauce in a small bowl, Mix rub seasonings in a bag.
• Loosen the skin on the chicken with your hands and paint the canola/soy mixture UNDER the skin and in the cavity.
• Apply dry rub under skin and in cavity, it will stick very well to the soy/oil mix.
• put two onion quarters and two orange slices in the cavity.
• Use your hands to rub the last TB of oil all over the bird, Place bird breast side down in the dutch oven, place remaining orange slices& onion quarters around bird.
• You can toss in the neck and giblets in there too.
• Put the lid on the dutch oven and bake for 50 mins covered, Remove cover and bake for another 15-20 mins, until internal temp reaches 170 degrees the thickest part of the thigh.
• Allow to sit, uncovered for 10 mins before serving.
• The pan drippings make for an outstanding sauce, just deglaze with a bit more orange juice or some white wine, allow to thicken, season, strain and serve.