Best 11 Oven Baked Orange Chicken Recipes

BAKED ORANGE CHICKEN (AIR FRYER OR OVEN)

Steps:

• Preheat the air fryer to 400°F.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs. Repeat the coating process with all of the chicken pieces.
• Arrange a portion of the chicken pieces in a single layer in the air fryer basket, then coat them with cooking spray.
• Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken pieces.
• Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
• Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.
• Add the sesame oil and olive oil to a small saucepot set over medium-low heat.
• Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.
• Remove the chicken pieces from the oven or air fryer and transfer them to a large bowl. Add the sauce to the bowl and toss until combined. Serve immediately.

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

OVEN-BAKED ORANGE CHICKEN

Steps:

• Preheat oven to 325 degrees F, grease a 9x13-inch baking dish and set aside.
• Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• Place cornstarch and slightly beaten eggs in separate bowls.
• Dip the chicken into cornstarch first and then coat in the egg mixture.
• Heat oil in a large skillet over medium-high heat and cook chicken until browned.
• Place the chicken in the baking dish.
• In a medium bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, grated orange peel, white vinegar, soy sauce, garlic salt, and cornstarch.
• Pour over chicken and bake for 1 hour. Stir the chicken every 15 minutes to fully coat.
• Cool a few minutes in the pan before plating to allow the sauce to thicken.

OVEN BAKED ORANGE CHICKEN

Steps:

• Heat over to 375.
• Put chicken in a bowl and pour melted butter over chicken, set aside.
• In another bowl, combine thawed orange juice with honey, set aside.
• In another bowl, combine flour, bread crumbs and seasonings.
• Roll chicken in orange mix then in flour mix. Place chicken in GREASED baking pan.
• Drizzle any left over butter and orange mix over chicken.
• Bake for 45 - 50 minutes. Check after 30 minutes, the honey does tend to burn. I usually just lower the oven temp a bit.

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

BAKED ORANGE CHICKEN RECIPE

Steps:

• Preheat oven to 325 degrees F.
• Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
• Heat canola oil in a large skillet over medium-high heat and cook chicken until lightly browned.
• Place the chicken in a 9 x 13-inch baking dish sprayed with nonstick cooking spray.
• In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, white vinegar, soy sauce, garlic salt, and cornstarch.
• Pour over chicken and bake for 1 hour.
• Serve over rice, if desired.

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.

ORANGE BAKED CHICKEN

Steps:

• Place chicken pieces in a greased 13-in. x 9-in. baking dish. Combine orange juice, lemon juice, bouillon, savory, sage and salt if desired; pour over chicken. Bake, uncovered, at 350° for 60-70 minutes or until juices run clear, basting occasionally.

SWEET ORANGE BAKED CHICKEN

Steps:

• Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
• Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
• In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
• Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat reserved marmalade mixture over medium heat and pour evenly over chicken.

CRISPY BAKED ORANGE CHICKEN

Steps:

• Mix the O.J., water, egg, and soy sauce in a bowl large enough to hold the cut up chicken and marinate. Marinate the cut up pieces (Covered In Refrigerator)over night or longer if time allows. Rotate the pieces daily 2-3 times. Be sure each piece is fully covered while marinating. Add more water if needed.
• When ready to bake: In a gallon size zip-lock bag, add the corn flakes. With out zipping up as fully closed, use a rolling pin to crush the flakes evenly.
• Individually, coat each piece with the crushed corn flakes and place on a greased cookie sheet or cake pan.
• Preheat oven at 375 degrees and bake covered with foil/lid for 15-20 minutes. Remove cover, turn each piece and bake for an additional 20-30 minutes.

ROASTED ORANGE CHICKEN

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.