Best 2 Orange Herb Roasted Chicken Recipes

Indulge in a culinary masterpiece with our Orange Herb Roasted Chicken, where succulent chicken is infused with a vibrant fusion of zesty oranges and aromatic herbs. This mouthwatering dish steals the show with its crispy, golden-brown skin and tender, juicy meat that falls effortlessly off the bone. Alongside the roasted chicken, discover a medley of delectable recipes that elevate your dining experience. Prepare a refreshing Orange and Herb Vinaigrette to drizzle over the chicken and brighten your palate. For a vibrant side dish, whip up the flavorful Citrus and Avocado Salad, bursting with freshness and tangy flavors. Complement your meal with Creamy Mashed Potatoes, a classic comfort food that adds a velvety texture to your plate. And for a sweet treat, indulge in the decadent Orange Creamsicle Pie, a creamy, nostalgic dessert that perfectly rounds off your culinary journey.

Here are our top 2 tried and tested recipes!

ORANGE HERB ROASTED CHICKEN

Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

Ingredients

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

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.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

FRESH HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE AND GREEN ONION PUREE

Fresh Herb Roasted Chicken with Burnt Orange-Black Pepper Sauce and Green Onion Puree image

Provided by Bobby Flay

Categories main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

Ingredients

12 fresh sage leaves
1 bunch fresh oregano
1 bunch fresh thyme
1 bunch fresh basil
2 (2 1/2) pound chickens
Olive oil
Salt and freshly ground pepper
6 cups orange juice
8 cups chicken stock
1 tablespoon cold butter
1 tablespoon coarsely ground black pepper
Salt
6 scallions, blanched, cooled and chopped
1/4 cup spinach leaves
1/4 grated Parmesan cheese
1 tablespoon pine nuts
4 cloves garlic, coarsely chopped
1/2 cup olive oil
Salt and freshly ground pepper
6 large potatoes, peeled, boiled and mashed

Steps:

Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.

Tips:

Choose the right chicken: For the best results, use a whole chicken that weighs between 3 and 4 pounds.
Prepare the chicken: Rinse the chicken inside and out and pat it dry with paper towels. Remove any excess fat or skin.
Make the herb butter: Combine the softened butter, chopped herbs, salt, and pepper in a small bowl. Mix until well combined.
Roast the chicken: Preheat the oven to 425°F (220°C). Place the chicken in a roasting pan and rub the herb butter all over the skin. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Make the orange sauce: While the chicken is roasting, make the orange sauce. Combine the orange juice, honey, Dijon mustard, and cornstarch in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
Glaze the chicken: Remove the chicken from the oven and brush the orange sauce all over the skin. Return the chicken to the oven and roast for an additional 15 minutes, or until the skin is golden brown and crispy.
Let the chicken rest: Remove the chicken from the oven and let it rest for 10 minutes before carving.

Conclusion:

This orange-herb roasted chicken is a delicious and easy-to-make meal that's perfect for any occasion. The combination of herbs, orange, and honey creates a flavorful and succulent chicken that will impress your family and friends.