Time 50m Yield 4 Number Of Ingredients 7 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).
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients. Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet. To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
Time 3h20m Yield 8 Number Of Ingredients 9 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).
Time 1h55m Yield 4-8 serving(s) Number Of Ingredients 11 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.
Time 30m Yield 2 servings. Number Of Ingredients 4 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.
Time 1h Number Of Ingredients 8 Steps:
Preheat your oven to 425 degrees. Spray a 9x13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional). In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes. Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs. Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken. Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
Time 1h20m Yield 4 servings Number Of Ingredients 20 Steps:
For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet. Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze. For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F. Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes. Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400°F Spread chicken breasts with 2 tbls of the marmalade. Empty coating mix into shallow dish and add chicken, turning to evenly coat both sides. Place chicken in a 13x9" baking dish. Bake for 25 minutes or until chicken is cooked through (180°F). Mix dressing and remaining marmalade and add to spinach; tossing to coat. Place spinach evenly on 4 serving plates. Place one chicken breast on each plate and add mandarin oranges around the edges of the plate, if desired.
Time 25m Yield 1 serving. Number Of Ingredients 8 Steps:
Combine flour, salt if desired and pepper; coat chicken breast. In a skillet, heat oil on medium; brown chicken. Spread marmalade on top of chicken; sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes or until juices run clear.
