Orange Thyme Chicken Recipes

ORANGE THYME CHICKEN BREASTS

Steps:

• Mix orange juice, olive oil, honey, thyme, salt and pepper to make a marinade.
• Add chicken and coat well.
• Cover and refridgerate overnight.
• Preheat the oven to 350.
• Place chicken covered with marinade on a baking sheet.
• Bake, basting occasionally, until cooked, about 30 minutes.

ORANGE HONEY GARLIC AND THYME CHICKEN THIGHS

Steps:

• Pre-heat oven to 450
• Heat an oven proof skillet on the stove on medium til it gets nice and hot.
• Pat your chicken with paper towel to make sure they are dry.
• Salt and pepper both sides of the chicken, then sprinkle dried thyme on the skin as well.
• Drizzle olive oil in hot pan then place chicken skin side down and don't move it until you get a deep golden crust on the skin side.
• While crust is browning add a little thyme to the other side.
• When deep golden flip over chicken, add the garlic cloves, letting them cook til they start to smell nice and garlicky.
• Add olives and the juice of one large orange, if not juicy enough squeeze another orange into the pan, you want to see the juice.
• Now squeeze your honey into the pan, whisking it into the juice.
• Lay your orange slices all around, sprinkle them with a little salt, pepper and thyme.
• Brush some of the orange and honey juice on top of each thigh.
• Place the whole pan into the oven to finish cooking, (it should only take maybe 15 more minutes but test with meat thermometer to make sure) taking it out and basting it again with the orange and honey mixture, which will thicken in the oven.
• Let it rest for 5 minutes then serve.

ORANGE HERB ROASTED CHICKEN

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.