Best 2 Roasted Orange Glazed Chicken Recipes

When it comes to tantalizing your taste buds with a delightful culinary creation, look no further than roasted orange glazed chicken. This dish is a symphony of flavors that will leave you craving seconds. The succulent chicken, bathed in a zesty orange glaze, creates a perfect balance of sweet and savory. The aroma alone is enough to make your mouth water, and the taste will surely leave you wanting more. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will redefine your perception of roasted chicken.

Let's cook with our recipes!

ROASTED ORANGE GLAZED CHICKEN

Roasted Orange Glazed Chicken image

Another recipe from Parents Mag. Roasted chicken with a twist; topped with a honey-citrus glaze. Garnish with pretty orange slices.

Provided by JMigs0

Categories Whole Chicken

Time 1h55m

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (5 1/2 lb) whole chickens
1 small orange
1 teaspoon salt, divided
1 small red onion, cut into 8 wedges
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 tablespoon honey
1 tablespoon orange juice
1/2 teaspoon Dijon mustard
1 pinch salt

Steps:

Heat oven to 425°F.
Remove giblets and neck from chicken.
Rinse chicken inside and out with cold running water; drain well.
Pat dry with paper towels.
Grate 1/2 teaspoons rind from orange and set aside.
Cut orange into quarters.
Sprinkle ½ teaspoons salt inside cavity of bird.
Stuff chicken with onion, orange quarters, bay leaf, and thyme.
Place on rack in large foil-lined roasting pan.
Sprinkle with remaining salt and pepper.
Roast chicken 1 hour and 15 minutes.
In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken.
Roast 15 minutes more, or until meat thermometer inserted in thickest part of chicken thigh reaches 175°F and juices run clear.
Let the chicken rest for 15 minutes before slicing.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Roasted Orange Rosemary Honey Glazed Chicken image

This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

Provided by Jolanta

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 3h20m

Yield 8

Number Of Ingredients 9

Ingredients

8 large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2 oranges, zested
2 cloves garlic, minced
ground black pepper to taste

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).

Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g

Tips:

Choose the right oranges. Use navel or Valencia oranges for a sweeter glaze. If you use a more tart orange, you may need to add more honey or sugar to the glaze.
Zest the oranges before juicing them. This will help release the orange oils and give the glaze more flavor.
Use a good quality olive oil. This will help the glaze caramelize and give the chicken a crispy skin.
Don't overcrowd the pan. If you overcrowd the pan, the chicken will not cook evenly and the glaze will not caramelize properly.
Roast the chicken until it is cooked through. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving. This will help the juices redistribute throughout the chicken and make it more tender.

Conclusion:

Roasted Orange Glazed Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The orange glaze is sweet and tangy, and it pairs perfectly with the crispy chicken skin. This dish is sure to be a hit with your family and friends.