Roast Beef With Orange And Thyme Recipes

ROAST BEEF WITH ORANGE AND THYME

Steps:

• Heat oven to 325°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Place beef in pan. In small bowl, mix marmalade, oil and Sriracha sauce; set aside 3 tablespoons for glazing vegetables. Generously brush some of the remaining marmalade mixture over beef. Reserve remaining mixture.
• Roast beef uncovered 40 minutes, brushing beef occasionally with reserved marmalade mixture. Meanwhile, in another small bowl or cup, mix thyme, salt and pepper. Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture. Place potatoes around beef. Generously brush potatoes with some of the 3 tablespoon marmalade mixture; sprinkle with half of the remaining thyme mixture.
• Roast 45 to 55 minutes longer or until meat thermometer inserted in thickest part of beef reads 135°F. Place beef on cutting board; cover loosely with foil. Let stand about 10 minutes or until thermometer reads 145°F for medium-rare doneness. (Roast to 160°F for medium doneness.)
• Increase oven temperature to 425°F. Arrange asparagus in single layer in pan with potatoes. Brush asparagus with the rest of the 3 tablespoon marmalade mixture; sprinkle with remaining thyme mixture. Roast 7 to 10 minutes or until asparagus is crisp-tender.
• To serve, cut beef across grain into thin slices; arrange on serving platter. Add potatoes and asparagus to platter. Spoon pan drippings over beef.

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.

EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME

Steps:

• Gather the ingredients.
• With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
• Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
• Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
• Preheat the oven to 325 F.
• Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
• Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
• Serve and enjoy!

ROASTED BEETS WITH ORANGE AND THYME

Steps:

• Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
• Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

RED WINE POT ROAST WITH HONEY AND THYME

Steps:

• Preheat the oven to 350 degrees F.
• Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
• Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

ROAST BEEF

Steps:

• Take the roast out of the fridge at least 1 hour before cooking, no more than 2 hours.
• Preheat the oven to 450 F°.
• In a small bowl combine the olive oil, chopped garlic, basil, rosemary, thyme, salt and pepper.
• Cut slits into the roast with a sharp knife evenly around the roast, then insert the garlic slivers in the slits.
• Rub the garlic/herb mixture all over the roast evenly. Place the roast in a roasting pan with a rack in it.
• Place the roasting pan in the oven, uncovered, and roast for 15 minutes, reduce the heat to 325 F° and roast for an additional 1 hour and 45 minutes for medium, or 2 hours for medium well done.
• Remove the roast from the oven, transfer to a cutting board or serving plate and let it rest for 15 to 30 minutes before slicing and serving.°

ROASTED ORANGES WITH THYME

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
• Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
• Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.