Citrusandcuminroastedchicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CITRUS GLAZED ROAST CHICKEN



Citrus Glazed Roast Chicken image

This Citrus Glazed Roast Chicken boasts robust citrus flavors and the juiciest, most tender meat possible! Easy to prepare, only 45 minutes in the oven, and an incredible marinade is what sets this chicken apart from the rest!

Provided by Trish - Mom On Timeout

Categories     Entree

Time 50m

Number Of Ingredients 13

4 pound chicken (cut in half, cleaned)
½ cup orange marmalade
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon salt
¼4 teaspoon black pepper
1 large shallot (thinly sliced)
2 oranges (cut into slices)
1 lemon (cut into slices)

Steps:

  • Combine all the ingredients for the marinade in medium bowl and whisk to combine. Set aside.
  • Place the chicken halves in a deep dish like a casserole dish.
  • Pour the marinade over the top of the chicken and use a pastry brush to coat the chicken on all sides.
  • Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken over at least once.
  • Preheat oven to 375F.
  • Lightly spray a large baking sheet or roasting pan with non stick cooking spray OR line with parchment paper.
  • Line the baking sheet with the orange and lemon slices.
  • Transfer the two chicken halves to the baking sheet so they are resting on top of the orange and lemon slices.
  • Pour the marinade over the top of the chicken.
  • Bake for 45 to 55 minutes or until a meat thermometer inserted into the thigh registers 165F and juices run clear.
  • Baste the chicken every 15 minutes.
  • Let chicken rest 10 minutes before carving.

Nutrition Facts : Calories 785 kcal, Carbohydrate 25 g, Protein 57 g, Fat 50 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 227 mg, Sodium 476 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 32 g, ServingSize 1 serving

CITRUS AND CUMIN ROASTED CHICKEN



Citrus and Cumin Roasted Chicken image

The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.

Provided by Mirj2338

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

2 oranges, washed and cut into eighths
2 limes, quartered
1 (3 lb) chicken, washed and patted dry
2 tablespoons ground cumin
kosher salt
fresh ground black pepper
5 garlic cloves, peeled and crushed
3 sprigs fresh oregano
3 tablespoons oil
1 cup chicken stock (more if needed)

Steps:

  • Preheat oven to 400 degrees.
  • Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
  • Rub chicken with juice of those wedges.
  • Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
  • Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
  • Place a small roasting pan over high heat and add the oil.
  • When the oil smokes, place the chicken, breast-side down in the pan.
  • Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
  • Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
  • Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
  • Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
  • Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
  • Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
  • Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
  • Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
  • Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.

CITRUS ROSEMARY CHICKEN RECIPE



Citrus Rosemary Chicken Recipe image

Crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. Use split chicken or chicken pieces of similar size for even cooking. For best flavor, allow 30 minutes to 2 hours for marinating.

Provided by Suzy Karadsheh

Categories     Dinner

Time 55m

Number Of Ingredients 14

1 whole chicken ((about 3 ½ pounds), split in half through the backbone)
Kosher salt
1 cup Erath Pinot Noir
1 orange zested and juiced (plus 1 sliced orange)
1 lime (juiced, plus 1 sliced lime)
Extra virgin olive oil
3 tbsp tomato paste
1 ½ tsp dried oregano
1 tsp dried rosemary
1 tsp sweet paprika
1 tsp Aleppo pepper
7 to 8 garlic cloves (minced)
1 yellow onion (halved and sliced)
1 tbsp honey

Steps:

  • Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
  • Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
  • Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two (for best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking)
  • Preheat the oven to 425 F and adjust a rack in the middle.
  • Transfer the chicken and the marinade to a braising pan. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
  • In a small bowl, mix together the honey with 1 tbsp of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  • Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  • Remove from the heat and finish with lime juice. Add slices of fresh orange and wedges of lime.

Nutrition Facts : Calories 318.7 kcal, Carbohydrate 11.5 g, Protein 24.8 g, SaturatedFat 5.5 g, TransFat 0.1 g, Cholesterol 95.2 mg, Sodium 154.4 mg, Fiber 1.9 g, Sugar 6.9 g, ServingSize 1 serving

CITRUS-SPICED ROAST CHICKEN



Citrus-Spiced Roast Chicken image

I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy the delicious flavors year-round. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 6

3 tablespoons orange marmalade
4-1/2 teaspoons chopped chipotle peppers in adobo sauce
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
1 broiler/fryer chicken (4 pounds)

Steps:

  • Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 409mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

CITRUS-HERB ROAST CHICKEN



Citrus-Herb Roast Chicken image

This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 13

6 garlic cloves
1 roasting chicken (6 to 7 pounds)
3 pounds baby red potatoes, halved
6 medium carrots, halved lengthwise and cut into 1-inch pieces
4 fresh thyme sprigs
4 fresh dill sprigs
2 fresh rosemary sprigs
1 medium lemon
1 small navel orange
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, warmed
6 green onions, cut into 2-inch pieces

Steps:

  • Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.

More about "citrusandcuminroastedchicken recipes"

CITRUS GARLIC ROASTED CHICKEN - REAL MOM KITCHEN - CHICKEN
Web Mar 29, 2010 Put the chicken in a large nonmetallic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a …
From realmomkitchen.com


CITRUS AND CUMIN ROASTED CHICKEN FOOD- WIKIFOODHUB
Web 2 oranges, washed and cut into eighths: 2 limes, quartered: 1 (3 lb) chicken, washed and patted dry: 2 tablespoons ground cumin: kosher salt: fresh ground black pepper
From wikifoodhub.com


CITRUS ROASTED CHICKEN WITH HERBS RECIPE | FOODAL
Web Oct 5, 2019 In a small mixing bowl, whisk together oil, garlic, honey, lemon juice, parsley, oregano, thyme, salt and pepper. Set aside. Place chicken pieces in a large resealable …
From foodal.com


BOBBY FLAY'S CITRUS AND CUMIN ROASTED CHICKEN
Web Feb 13, 2006 Heat oven to 400 degrees. Remove zest from two orange wedges and two lime wedges, and reserve. Rub chicken with juice of those wedges. Season entire …
From thewednesdaychef.com


CITRUS AND CUMIN ROASTED CHICKEN RECIPE - YOUTUBE
Web About Press Press
From youtube.com


CITRUS-ROASTED CHICKEN | BRITISH RECIPES | GOODTO
Web Jul 2, 2019 Method. , preheat the oven to 200°C/400°F/Gas Mark 6. In a large bowl, mix together the marmalade, olive oil, mustard, garlic, ginger and seasoning. Slash the …
From goodto.com


CITRUS ROASTED CHICKEN - YOUTUBE
Web This citrus roasted chicken is a great weeknight meal. It’s super quick to throw together and everyone will love it. For the full recipe go to our website: h...
From youtube.com


DIVORCE CHICKEN RECIPE - THE SPRUCE EATS
Web 2 days ago Make the Chicken. Gather ingredients. Position a rack in the lower third of the oven and heat to 425 F. In a small bowl, combine the cinnamon, salt, cumin, pepper, …
From thespruceeats.com


CITRUS ROAST CHICKEN RECIPE | GARLIC LEMON ROAST CHICKEN
Web Apr 29, 2019 Remove any seeds and pour into a small bowl. Stir in the olive oil, finely chopped garlic, half of the oregano, and half of the basil. You will use this mixture to …
From thekittchen.com


SAVORY CITRUS AND HERB ROASTED CHICKEN | 12 TOMATOES
Web Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with butter and set aside. Whisk together all of the rub ingredients (olive oil, garlic, brown sugar, Italian seasoning, orange …
From 12tomatoes.com


CITRUS ROASTED CHICKEN - HOMEMADE ON A WEEKNIGHT
Web May 4, 2021 I served this up in full-on comfort food fashion and made some good ol’ mashed potatoes (yukon golds cooked to fork-tender, salt, white, pepper, butter and …
From homemadeonaweeknight.com


EASY ROASTED CITRUS AND HERB CHICKEN • KEEPING IT SIMPLE BLOG
Web 3 tablespoon butter, 1 tablespoon olive oil. Sprinkle the chicken with the remaining 1 teaspoon salt. Lay the other half of your citrus slices on the bottom of your dutch oven. …
From keepingitsimpleblog.com


ROASTED CITRUS CHICKEN WITH ROOT VEGETABLES - CTV | EXTRAS
Web Preheat oven to 400°F. In bottom of large roasting pan, mix together carrots, parsnip, celery root, fennel, turnip and 2 tablespoons of olive oil. Pat chicken dry, stuff cavity with half of …
From more.ctv.ca


CHICKEN WITH CITRUS SAUCE & LIME-CILANTRO QUINOA RECIPE
Web Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each …
From myrecipes.com


CITRUS MARINATED ROASTED CHICKEN - FARM BOY
Web Place chicken on roasting pan and arrange garlic, Meyer lemon halves, Cara Cara orange slices, Clementine quarters and rosemary sprigs around chicken. Pour marinade over …
From farmboy.ca


CITRUS-AND-GINGER-ROASTED CHICKEN RECIPE - ANN WITHEY - FOOD
Web May 25, 2017 Preheat the oven to 400°. Finely grate the zest of 1 lemon and 1 orange. Quarter the zested lemon and orange. Set the chicken on a rack in a roasting pan. In a …
From foodandwine.com


MEDITERRANEAN DIET: EASILY FLAVOR FOOD WITH EXPERT TIPS | CNN
Web 2 days ago Karadsheh's garlicky spinach and chickpea soup with lemon and pecorino romano requires only 15 minutes of hands-on prep time. Caitlin Bensel/The …
From edition.cnn.com


THE BEST ROASTED CITRUS CHICKEN RECIPE | EASY DINNER IDEAS
Web Jul 22, 2021 Prepare your kitchen: Preheat your oven to 350°F. Then, grease a large cast iron skillet or shallow roasting pan with olive oil and set it aside. You can also use a 9×13 …
From easydinnerideas.com


Related Search