Orange And Herb Chicken Recipes

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ORANGE HERB ROASTED CHICKEN

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



Orange Herb Roasted Chicken image

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

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

CHICKEN WITH ORANGE JUICE AND FRESH HERBS

Make and share this Chicken With Orange Juice and Fresh Herbs recipe from Food.com.

Provided by Chef TraceyMae

Categories     Chicken

Time 15m

Yield 4-6 Pieces, 4-6 serving(s)

Number Of Ingredients 7



Chicken With Orange Juice and Fresh Herbs image

Steps:

  • Rinse chicken breasts and pat dry.
  • Place on a lightly oiled grill over medium hot coals and cook for about 5 minutes per side or until cooked through.
  • While chicken is cooking, combine all remaining ingredients in a small saucepan.
  • Cook over medium heat until mixture is reduced and slightly thickened.
  • Transfer chicken to a platter and pour sauce over top.

Nutrition Facts : Calories 344.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 384.9, Carbohydrate 17.9, Fiber 0.1, Sugar 16, Protein 30.6

4 -6 chicken breasts, boneless, skinless
1/2 cup orange juice
3 tablespoons honey
2 tablespoons dry sherry
2 tablespoons lemon juice
2 tablespoons fresh herbs, chopped
1/2 teaspoon salt

ORANGEY HERB AND OAT-CRUSTED CHICKEN TENDERS

Provided by Robin Miller : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11



Orangey Herb and Oat-Crusted Chicken Tenders image

Steps:

  • In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
  • Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
  • Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.

1/4 cup quick-cooking oats
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds chicken tenders (rib meat) or boneless, skinless chicken breasts cut into thin strips
1/3 cup orange marmalade
Nonstick cooking spray

ORANGE AND HERB CHICKEN CAESAR

Yield 4 servings

Number Of Ingredients 5



Orange and Herb Chicken Caesar image

Steps:

  • Prepare the salad as for the master recipe, #161, making the substitutions listed above.

Avocado
2 tablespoons fresh thyme leaves, chopped, for the chili powder
1 sprig fresh rosemary, leaves removed and chopped, for the ground cumin
Zest and juice of 1 orange for the limes
2 tablespoons fresh flat-leaf parsley leaves, chopped, for the cilantro

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