Indulge in a tantalizing culinary journey with our enticing Orange Rosemary Roasted Chicken, a harmonious blend of zesty citrus, aromatic herbs, and succulent chicken. This delectable dish, presented with three exceptional variations, promises to elevate your taste buds and create a memorable dining experience. Embark on a delightful adventure as we guide you through the art of preparing this savory masterpiece, exploring the subtle nuances of each recipe to suit your preferences. Let the tantalizing aroma of roasted chicken, infused with the vibrant flavors of orange and rosemary, fill your kitchen and awaken your senses. Prepare to be captivated by the crispy golden-brown skin, tender juicy meat, and the burst of citrusy goodness in every bite. With our detailed instructions and helpful tips, you'll create a culinary masterpiece that will leave your loved ones craving for more. So, gather your ingredients, preheat your oven, and let's embark on this flavorful adventure together!
Let's cook with our recipes!
ROSEMARY-ORANGE ROASTED CHICKEN
Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken-a big hit when my best friend's mom came for a visit. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 635 calories, Fat 41g fat (19g saturated fat), Cholesterol 185mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.
ORANGE ROSEMARY ROASTED CHICKEN
A delicious rosemary and orange flavored roast chicken that is a big hit with family and friends. Recipe works equally well with chicken pieces. As with the whole chicken baking time will vary as to the size of the chicken, with the pieces needing less baking time. This one will get you oohs and aahs before they have that first bite!
Provided by Gerry
Categories < 4 Hours
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and pat dry.
- Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.
- Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.
- Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).
- Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.
ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN
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
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 Chicken: Select a whole chicken weighing between 3 and 4 pounds for optimal results in roasting.
- Prepare the Chicken Properly: Pat the chicken dry inside and out to ensure crispy skin and even cooking. Remove any excess fat, especially around the neck and tail, to prevent flare-ups during roasting.
- Enhance Flavor with Marinade: Marinating the chicken overnight or for at least 4 hours is recommended for maximum flavor infusion. A blend of olive oil, lemon juice, garlic, herbs, and spices creates a flavorful marinade.
- Season Generously: Before roasting, season the chicken liberally with salt and pepper, both inside and out. This helps to enhance the natural flavors of the chicken.
- Roast at High Temperature Initially: Begin roasting the chicken at 450°F (232°C) for 30 minutes to achieve crispy skin. Reduce the temperature to 350°F (177°C) for the remaining cooking time to ensure the chicken cooks thoroughly without drying out.
- Roast Until Golden Brown: Aim for an internal temperature of 165°F (74°C) in the thickest part of the chicken thigh to ensure it is cooked through. The skin should be golden brown and crispy.
- Let the Chicken Rest: Once roasted, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
This orange-rosemary roasted chicken recipe offers a delightful blend of citrusy and herbal flavors. With its crispy skin, juicy meat, and aromatic fragrance, it makes for an impressive main course perfect for special occasions or everyday meals. By following the detailed instructions and incorporating the tips mentioned above, you can achieve a perfectly roasted chicken that will tantalize your taste buds and leave you craving for more. Experiment with different marinades and sides to customize the dish to your liking. Whether you're a seasoned home cook or just starting out, this recipe is sure to become a favorite in your kitchen.
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