Orange Five Spice Roasted Chicken Recipes

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ROSEMARY-ORANGE ROASTED CHICKEN



Rosemary-Orange Roasted Chicken image

Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken-a big hit when my best friend's mom came for a visit. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 21

1/4 cup butter, softened
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated orange zest
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds)
1/3 cup orange juice
1/2 teaspoon salt
2 medium onions, quartered
1 medium apple, quartered
1 large carrot, chopped
1 celery rib, chopped
4 fresh thyme sprigs
4 sprigs fresh parsley
2 bay leaves
1 fresh rosemary sprig
2 cups white wine or chicken broth
GRAVY:
Chicken broth
3 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 635 calories, Fat 41g fat (19g saturated fat), Cholesterol 185mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.

ORANGE-SPICED CHICKEN



Orange-Spiced Chicken image

Five ingredients are all you'll need for this fast and extremely flavorful marinade. With one taste, it'll become your most-requested chicken recipe! -Debra Stevens, Lutz, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup thawed orange juice concentrate
1/4 cup honey
1/4 cup soy sauce
1 teaspoon Chinese five-spice powder
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves (5 ounces each)

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

Nutrition Facts : Calories 234 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 643mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 30g protein.

FIVE SPICE CHICKEN



Five Spice Chicken image

Thinly sliced chicken breasts featuring Chinese five spice. I like to serve this recipe with rice noodles from a recipe on this site: Quick Chinese-Style Vermicelli.

Provided by uwjester

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h16m

Yield 5

Number Of Ingredients 8

¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon dry sherry
1 tablespoon orange juice
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons Chinese five-spice powder
1 ½ pounds skinless, boneless chicken breast, thinly sliced

Steps:

  • Whisk soy sauce, olive oil, sherry, orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl; pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken slices from the marinade; shake to remove excess moisture. Discard remaining marinade.
  • Grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 3.3 g, Cholesterol 83 mg, Fat 9.8 g, Fiber 0.1 g, Protein 31.4 g, SaturatedFat 1.9 g, Sodium 811.8 mg, Sugar 0.5 g

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 FIVE-SPICE ROASTED CHICKEN



Orange Five-Spice Roasted Chicken image

A delicious, flavor-packed, low-carb recipe.

Provided by Daily Inspiration S

Categories     Chicken

Time 1h10m

Number Of Ingredients 8

3 lb chicken thighs
1/4 c soy sauce
2 Tbsp canola oil (or peanut oil)
1 Tbsp fresh lemon juice
1 Tbsp rice vinegar
1 Tbsp splenda sugar substitute (or sugar)
2 Tbsp low-sugar orange marmalade
2 tsp five-spice powder

Steps:

  • 1. Place the chicken in a large zip-lock bag. Mix all other ingredients together and pour over the chicken. Seal the bag, pressing out the air as you go. Turn the bag to coat and place it in the refrigerator. Let sit for at least 2 hours, longer is fine.
  • 2. Preheat oven to 375 degrees F. Place the chicken in a baking pan; reserving marinade in a small bowl. Roast chicken for 1 hour, basting 2-3 times with the reserved marinade.

ORANGE FIVE-SPICE ROASTED CHICKEN



Orange Five-Spice Roasted Chicken image

Another low-carb recipe from one of my cookbooks. A nice combination of Asian and orange flavors. Have not tried this yet, but plan to soon.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 8

3 lbs chicken thighs
1/4 cup soy sauce
2 tablespoons canola oil (or peanut oil)
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 tablespoon Splenda sugar substitute
2 tablespoons low-sugar orange marmalade
2 teaspoons five-spice powder

Steps:

  • Place the chicken in a large zip-lock bag. Mix all other ingredients together and pour over chicken. Seal the bag, pressing out the air as you go. Turn the bag to coat, and place it in the refrigerator. Let sit for at least 2 hours, longer is fine.
  • Preheat oven to 375 degrees F. Place the chicken in a baking pan; reserving marinade in a small bowl. Roast chicken for 1 hour, basting 2-3 times with the reserved marinade.

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