Ancho Orange Roast Chicken Recipes

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ORANGE ROAST CHICKEN



Orange Roast Chicken image

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

1 (4 1/2 lb) chicken
sea salt
fresh ground pepper
3 large oranges
2 garlic cloves, unpeeled and crushed
2 tablespoons unsalted butter, melted
2 teaspoons herbes de provence
1 tablespoon vegetable oil
1/2 cup low sodium chicken broth

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).

ORANGE HERB ROASTED CHICKEN



Orange Herb Roasted Chicken image

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

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

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

ORANGE-GLAZED ROAST CHICKEN WITH STIR-FRIED BABY BOK CHOY



Orange-Glazed Roast Chicken with Stir-Fried Baby Bok Choy image

This orange chicken gets a double dose of citrus-in the bed of sliced rounds that perfume the roasting bird and in the deliciously sticky glaze that also serves as a dipping sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 22

2 navel oranges
2 blood oranges
2 large red onions, cut through the root into 1/2-inch-thick wedges
2 cups low-sodium chicken broth, plus more if needed
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon grated fresh ginger (from about a 2-inch piece)
1/2 teaspoon chile garlic sauce, such as sambal oelek
Kosher salt and freshly ground black pepper
One 4-pound chicken
1 cup orange juice
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons grated fresh ginger (from about a 1-inch piece)
1 teaspoon chile garlic sauce, such as sambal oelek
1 teaspoon cornstarch
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger (from about a 1-inch piece)
6 ounces sugar snap peas, trimmed and halved on a bias
1 pound baby bok choy, sliced crosswise into 1/2-inch-thick pieces
2 tablespoons rice wine vinegar
Kosher salt

Steps:

  • For the roast chicken: Preheat the oven to 450 degrees F.
  • Finely grate the zest of 1 navel orange and reserve in a small bowl for the glaze. Thinly slice the navel and blood oranges into rounds, then scatter on the bottom of a Food Network 16-inch Hard-Anodized Nonstick Roaster. Top with the red onions, then pour in the chicken broth. Place the roasting rack on top.
  • Add the butter, ginger, chile garlic sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.
  • For the orange glaze: Meanwhile, add the orange juice, honey, soy sauce, vinegar, ginger chile garlic sauce and reserved orange zest to the 1.5-quart saucepan from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more.
  • After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees F. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of chicken broth to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.
  • For the stir-fried baby bok choy: Heat the sesame oil in the 10-inch skillet from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.
  • Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.

ANCHO ORANGE ROAST CHICKEN



Ancho Orange Roast Chicken image

This produces a wonderfully tasty and beautiful roast chicken. It is not really spicy from the ancho, just incredibly floral and flavorful. I think it is company-worthy. The prep time includes marinating time.

Provided by under12parsecs

Categories     Whole Chicken

Time 9h30m

Yield 4 serving(s)

Number Of Ingredients 16

5 1/2 lbs whole chickens
1 orange, juice and zest
1 teaspoon dried ancho chile powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 tablespoon kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh Italian parsley, chopped
2 teaspoons fresh lavender, chopped
2 teaspoons fresh chives, snipped
1/4 cup agave nectar or 1/4 cup honey
3 tablespoons garlic, minced
2 yellow onions, sliced
2 teaspoons extra virgin olive oil

Steps:

  • Remove giblets and neck from cavity of chicken. Discard or save for another use. Rinse chicken inside and out and pat dry. Check the chicken for pin feathers and remove any that you see. Season liberally with salt and pepper inside the cavity of the chicken and on the skin.
  • In a gallon ziplock bag, combine orange juice, zest, ancho, paprika, cayenne, salt, pepper, thyme, rosemary, parsley, lavender, chives, agave nectar, and garlic. Place the chicken in the bag and seal. Then smoosh the chicken around to coat with the marinade and rub into the skin. Place the bag into a dish in case it begins to leak. Place in the fridge overnight or up to 24 hours. Turn the chicken over halfway through marinating time.
  • Remove the chicken from the fridge about 30 minutes before roasting to allow it to come up slightly in temperature so that it will cook more evenly. Truss the chicken ( you can find instructions on how to do this on youtube). Preheat the oven to 425* F. Place the sliced onions in the bottom of a roasting pan, place the trussed chicken on the onions and pour the marinade over all. Drizzle the chicken with the olive oil and rub into the skin slightly.
  • Roast for 20 minutes at 425* then reduce heat to 350*. Continue roasting for 45-55 minutes, basting the chicken every 15 minutes. Remove from the oven and allow the chicken to rest for 15 minutes before slicing to allow the juices to redistribute.

Nutrition Facts : Calories 942.7, Fat 66.5, SaturatedFat 18.6, Cholesterol 294.1, Sodium 2033.4, Carbohydrate 12.2, Fiber 2.5, Sugar 5.6, Protein 70.7

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