Orange Roasted Chicken Thighs Recipes

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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

BEV'S ORANGE CHICKEN



Bev's Orange Chicken image

I got this recipe from a co-worker. This has to be one of the easiest recipes ever. Chicken is roasted in a flavorful orange sauce. It is great with chicken thighs or breasts, bone-in or not. You can't go wrong!

Provided by JANET D

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h35m

Yield 8

Number Of Ingredients 5

1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
½ teaspoon garlic powder, or to taste
8 chicken thighs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
  • Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 5.7 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 2.7 g, Sodium 475.2 mg, Sugar 2.8 g

ORANGE SAUCE SWEET AND SAVORY CHICKEN THIGHS



Orange Sauce Sweet and Savory Chicken Thighs image

You will love this sweet and savory orange sauce that adds a kick to baked boneless chicken thighs. Best of all, it takes just minutes to prepare.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup onion ( chopped )
1 cup orange juice (frozen concentrate; about 8 ounces)
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/4 teaspoon salt (plus more to taste)
1 dash black pepper (plus more to taste)
1 tablespoon soy sauce
3 tablespoons light brown sugar (packed)
6 to 8 chicken thighs (boneless)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 375 F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened.
  • Add the orange juice, fresh thyme, fresh rosemary, salt, pepper, soy sauce, and brown sugar. Simmer , stirring frequently, for 5 minutes.
  • Divide the sauce in two. Reserve.
  • Arrange the chicken thighs in a greased baking dish lined with aluminum foil or parchment paper, skin-side up if you're using thighs with skin.
  • Brush the chicken lightly with olive oil and sprinkle with salt and pepper to taste.
  • Bake for 20 minutes.
  • Liberally brush half of the sauce over the chicken thighs and bake for an additional 15 to 20 minutes, or until cooked through.
  • Bring the remaining sauce to a boil and reduce to a syrupy glaze to serve with the chicken.
  • Serve hot and enjoy.

Nutrition Facts : Calories 707 kcal, Carbohydrate 18 g, Cholesterol 367 mg, Fiber 1 g, Protein 69 g, SaturatedFat 12 g, Sodium 857 mg, Sugar 15 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g

ROASTED ORANGE CHICKEN



Roasted Orange Chicken image

Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.

Provided by Genevieve Ko

Categories     poultry, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

5 small tangerines or clementines
1/2 packed cup dark brown sugar
1/4 cup soy sauce
1 1/2 teaspoons rice vinegar or distilled white vinegar
1 teaspoon ground cayenne or other hot red ground chile
1 (4-pound) whole chicken
Salt and black pepper
8 slices peeled fresh ginger

Steps:

  • Heat oven to 400 degrees.
  • Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
  • Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
  • Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
  • Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
  • Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
  • Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

CHICKEN THIGHS WITH ORANGE JUICE GLAZE



Chicken Thighs With Orange Juice Glaze image

Bump your baked chicken up a notch with this tangy marinade. A family favorite that even my picky children love! Easy to adjust for a large crowd and serve for Sunday Supper. We love it over rice with mixed vegetables and crusty French bread!

Provided by Chef Jess L

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken thighs
4 teaspoons Dijon mustard
1/2 cup onion, finely chopped
2 tablespoons butter, cut into bits
1 1/2 cups orange juice
1/4 cup brown sugar, firmly packed (light or dark)
garlic powder, Parsley, Salt, and Pepper to taste

Steps:

  • Preheat oven to 375.
  • Arrange chicken in casserole dish. Pierce each thigh once or twice.
  • Mix all other ingredients together and pour over chicken. Sprinkle tops with garlic powder, salt, pepper. Sprinkle with parsley.
  • Bake 40-45 minutes or until chicken is no longer pink.

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