Chicken With Orange Juice And Fresh Herbs Recipes

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
• Enjoy!

ORANGE HERB ROASTED CHICKEN WITH POTATOES

Steps:

• Place cast iron skillet inside the oven while it preheats to 425 degrees. Rack should be in the upper third of your oven so that when you cook the chicken later it's getting plenty of direct heat to make it nice and golden on top.
• While oven is preheating rinse the chicken inside and out. Pat dry with paper towels.
• Pierce holes in one orange with a fork and place inside cavity. Not only does this make for a great presentation but it also helps the bird cook evenly. Tie legs together with kitchen twine.
• On stove top or in the microwave melt 1/4 cup ghee or butter and combine with orange juice. Stir together.
• When the oven has reached 425 degrees carefully remove the skillet (use an oven mit so you don't touch the handle directly). Pour half of your melted butter/orange juice mixture into the hot skillet. (It will sizzle so be careful.) This will help prevent sticking.
• Place the chicken in the skillet breast side up. Tuck the tips of the wings under the bird. Drizzle the remaining half of the melted butter/orange juice all over your chicken. Generously salt and pepper the chicken. (I salt pretty liberally on the chicken because the salt is what really amplifies the flavors of orange and fresh herb!)
• Slice your potatoes into circles about 1/2 inch thick. Layer them around your chicken.
• Remove the leaves from your sprigs of thyme and rosemary. (Hold each sprig at the top and gently slide your finger down it to remove leaves.) Chop the rosemary leaves so they're smaller. (Thyme leaves are already very small.) Sprinkle both herbs on top of the chicken and potatoes.
• If you want to really make this dish gorgeous cut a thin circle from an orange and place on top of the chicken. Slice a few semicircles of orange and place them around the front of your chicken.
• Bake for 1 to 1 1/2 hours. I typically get a chicken that's 4 1/2 pounds and it take the full hour and a half. If you insert a meat thermometer in the thickest part of the chicken it should read 165 degrees.
• Let chicken rest at least 20 minutes before cutting.

ORANGE JUICE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
• Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.
• Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE

Steps:

• Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
• Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
• After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.