Orange Honey Garlic Roasted Chicken Recipes

ORANGE HONEY GARLIC ROASTED CHICKEN

Steps:

• First clean your chicken and remove excess fat that. Place half an orange and thyme inside the chest. Tie the legs of roasted chicken together with string. Set aside
• Cut another oranges into quarters. Squeeze the juice into a bowl but keep the oranges for later. (or you can use juice from bottled orange juice, just me sure to have extra orange - quartered and sliced for cooking)
• Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, lemon juice, onion salt, pinch of salt/pepper in one small bowl. Mix well.
• Before you add your chicken to the pan, make sure it's hot enough and well oiled to prevent skin from sticking. (See Notes)
• Place Chicken in dutch oven on breast side down. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly around the chicken
• Place oranges around chicken in the dutch oven.
• Cook on medium heat covered for 25 minutes on stove.
• While Chicken is on stove, Preheat oven to 450F for later use.
• After 25 minutes on stove, flip the chicken over, skin side/breast up. Coat the sauce from the pan on top of the breast and around thighs. Add a few garnishes of thyme and orange slices on top of the breast.
• Transfer the dutch oven pot with chicken into the oven uncovered and cook for another 25-27 minutes or until cooked through and skin is crispy. 165F. Check chicken after 10 minutes in oven, just to be safe.
• Skin should be crispy on top.
• Remove and spoon any extra juice from pot and coat it again over chicken.
• Serve with veggies or salad!

ORANGE HONEY GARLIC CHICKEN

Steps:

• To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.

ROASTED GARLIC AND ORANGE ROAST CHICKEN

Steps:

• 1. Preheat the oven to 400 degrees F. Cut the top 1/4-inch from the garlic head, then drizzle with oil, and sprinkle with a pinch of salt. Wrap the garlic in foil, then place in the oven and roast until golden, about 40 minutes. Let cool, then peel and smash the cloves into a paste.
• 2. Mix half the chopped tarragon with the garlic, season with salt and pepper, then place the paste between the flesh and skin of the chicken. Slice the skin on the thighs, then coat with the paste. Sprinkle the chicken cavity with the remaining chopped tarragon, salt, and pepper. Squeeze the orange over the chicken and put the orange in the cavity. Loosely tie the legs together, drizzle with 1 tablespoon oil, and sprinkle all over with salt and pepper.
• 3. Cut the squash into 1/2-inch slices. Toss the squash and mushrooms in a roasting pan with the remaining 3 tablespoons oil, salt, and pepper. Place the chicken over the vegetables. Roast the chicken until a thermometer registers 160 degrees F in the thigh, not touching the bone, 50 to 60 minutes. Let stand 10 minutes before carving. Garnish with a tarragon sprig.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).