Best 4 Crispy Skinned Chicken A Lorange Recipes

Crispy-skinned chicken à l'orange is a classic French dish that combines the savory flavors of chicken with the sweet and tangy notes of oranges. This tantalizing dish features succulent chicken pieces coated in a crispy, golden-brown skin, all bathed in a luscious orange sauce.

The recipe starts with marinating the chicken in a mixture of orange juice, garlic, herbs, and spices, infusing it with vibrant flavors. Then, the chicken is carefully seared until the skin becomes irresistibly crisp, while the meat remains tender and juicy.

Next, the star of the show, the orange sauce, is prepared. Fresh oranges are zested and juiced, creating a vibrant and aromatic base. This is then combined with a medley of ingredients, including butter, sugar, vinegar, and chicken broth, resulting in a velvety and flavorful sauce.

The final step is to bring all the elements together. The chicken pieces are lovingly nestled in the orange sauce, allowing them to absorb the delightful flavors and aromas. The dish is then finished with a garnish of fresh orange zest, adding a pop of color and a burst of citrusy fragrance.

This comprehensive article provides not only the classic recipe for crispy-skinned chicken à l'orange but also variations and accompaniments to elevate your culinary experience. From a simplified version using store-bought orange marmalade to a luxurious presentation with roasted vegetables and a Grand Marnier flambé, you'll find a recipe that suits your taste and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY-SKINNED CHICKEN A L'ORANGE

Crispy-Skinned Chicken a L'orange image

I found this recipe on the $10 Dinners with Melissa d'Arabian and it sounds yummy. Made with ingredients I normally have on hand and it is quick and simple.

Provided by diner524

Categories Chicken Breast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 5

Ingredients

kosher salt & freshly ground black pepper
3 chicken breast halves, skin-on bone-in
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Nutrition Facts : Calories 325.1, Fat 11.3, SaturatedFat 2.5, Cholesterol 46.4, Sodium 48.2, Carbohydrate 41.1, Fiber 0.4, Sugar 40.7, Protein 16.3

CRISPY-SKINNED CHICKEN A L'ORANGE RECIPE - (4.6/5)

Crispy-Skinned Chicken a l'Orange Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 5

Ingredients

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

Preheat the oven to 375˚F. Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes. ORANGE GLAZE: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat. Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170˚F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

SHEET PAN CHICKEN A L'ORANGE

Sheet Pan Chicken a L'Orange image

This is Jeff's simple take on a classic French dish, duck a l'orange.

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup orange marmalade
2 teaspoons orange zest plus 2 tablespoons orange juice
2 teaspoons orange liqueur
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs
4 cups broccoli florets (about 2 pounds)
4 shallots, peeled and quartered lengthwise
2 tablespoons extra-virgin olive oil
2 oranges, grated and supremed (white pith cut away and segments cut free from their membranes)

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
Garnish with the orange segments and zest.

CHICKEN L'ORANGE

Chicken L'orange image

I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!

Provided by katie in the UP

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
2 tablespoons butter
2 teaspoons cornstarch
1 teaspoon crushed red pepper flakes, optional but good
1 cup orange juice
1/3 cup Heinz 57 steak sauce
1/4 cup orange marmalade
slivered almonds
steamed rice
2 teaspoons orange zest (optional)

Steps:

Saute chicken in butter 8 to 10 minutes.
Remove; set aside.
Mix cornstarch and juice.
Stir in 57 sauce and marmalade.
Pour into skillet.
Cook on low heat until thickened.
Put chicken in sauce.
Heat; serve on top of rice sprinkled with almonds and orange zest.

Tips:

Use a whole chicken for the most flavorful results. A whole chicken will give you a more flavorful broth and meat than using just chicken breasts or thighs.
Season the chicken generously. Be sure to season the chicken inside and out with salt, pepper, and your favorite herbs and spices. This will help to create a delicious crust on the chicken.
Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat.
Baste the chicken with the orange sauce every 20 minutes. This will help to keep the chicken moist and flavorful.
Serve the chicken with your favorite sides. Some popular sides for crispy-skinned chicken a l'orange include rice, mashed potatoes, and roasted vegetables.

Conclusion:

Crispy-skinned chicken a l'orange is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is roasted to perfection and the orange sauce is the perfect complement to the crispy skin. This dish is sure to be a hit with your family and friends.