Best Ancho Orange Roast Chicken Recipes

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DUTCH OVEN ORANGE ROAST CHICKEN



Dutch Oven Orange Roast Chicken image

I love using my Fontignac enamel Dutch oven. From that, I created this French country-style chicken dish. The chicken always comes out so moist and tender! Adding potatoes and carrots makes it a full meal in one recipe. It also produces a generous amount of stock for dressing and gravy that night as well as soup or chili with the leftovers the next day. My husband loves it!

Provided by Holly Johnson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h45m

Yield 12

Number Of Ingredients 12

2 tablespoons olive oil
2 small onions, quartered, divided
2 cloves garlic, minced
1 medium orange
1 cup fresh parsley sprigs
1 (4.5 pound) whole chicken
1 tablespoon lemon and herb seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
6 small red potatoes, halved
1 (8 ounce) package baby carrots
⅓ cup dry white wine

Steps:

  • Heat olive oil in the bottom of a Dutch oven over medium heat. Lightly saute 1/2 of the onions and 2 cloves garlic in the hot oil until soft, about 5 minutes. Transfer to a small bowl.
  • Place the orange, remaining onion quarters, and parsley in the cavity of the chicken. Tie the legs together with string and place in the Dutch oven. Sprinkle lemon and herb seasoning, kosher salt, and pepper evenly over top. Add potatoes, carrots, wine, and sauteed onion blend around chicken.
  • Cook over low heat until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  • Transfer the Dutch oven to the preheated oven and roast until skin is crispy, about 15 minutes. Let sit for 10 to 15 minutes before cutting and serving.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 19 g, Cholesterol 72.8 mg, Fat 15.3 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 3.9 g, Sodium 253.3 mg, Sugar 3.7 g

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

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

ROSEMARY-ORANGE ROASTED CHICKEN



Rosemary-Orange Roasted Chicken image

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

1/4 cup butter, softened
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated orange zest
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds)
1/3 cup orange juice
1/2 teaspoon salt
2 medium onions, quartered
1 medium apple, quartered
1 large carrot, chopped
1 celery rib, chopped
4 fresh thyme sprigs
4 sprigs fresh parsley
2 bay leaves
1 fresh rosemary sprig
2 cups white wine or chicken broth
GRAVY:
Chicken broth
3 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg, optional

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.

ROASTED CHICKEN A'LA ORANGE



Roasted Chicken A'la Orange image

I had this while on vacation in Key Largo, FL and had to have the recipe. It is a moist and flavorful chicken with a fabulous sauce that is good on just about everything. It is a real crowd pleaser and an instant hit at every table. Add roasted potatoes, some steamed veggies, salad and bread and you will have a wonderful dinner! The recipe calls for 1/4 cup butter, however, I use less and it always comes out perfect.

Provided by NcMysteryShopper

Categories     Whole Chicken

Time 1h35m

Yield 1 Whole Chicken

Number Of Ingredients 10

1 (3 1/2 lb) roasting chickens
1 small sweet onion, sliced
1 bunch parsley, with long stems removed
1/4 cup butter, sliced
1 small orange, peeled and quartered
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup white wine (optional)
1 cup orange juice

Steps:

  • Clean chicken and pat dry.
  • Sprinkle Salt and Pepper into the chicken cavity.
  • Thinly slice garlic lengthwise into long ovals.
  • Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
  • Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
  • To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
  • Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
  • Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
  • Pour sauce over the chicken slices when served.

ORANGE ROAST CHICKEN



Orange Roast Chicken image

Orange and herbes de Provence give this dish a Mediterranean flavour. Taken from Food and Drink (LCBO) Holiday 2007

Provided by Tabby Bartley

Categories     Whole Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (4 1/2 lb) chicken
sea salt
fresh ground pepper
3 large oranges
2 garlic cloves, unpeeled and crushed
2 tablespoons unsalted butter, melted
2 teaspoons herbes de provence
1 tablespoon vegetable oil
1/2 cup low sodium chicken broth

Steps:

  • Pre-heat the oven to 425' F.
  • Wash and pat the chicken dry, remove and excess fat. Season the chicken cavity with salt and pepper.
  • Squeeze the juice from 1 orange, then set the juice aside. Put the squeezed orange halves and garlic inside the chicken. Skewer the cavity closed and truss the bird.
  • Brush the chicken all over with the melted butter and then season with salt and pepperand sprinkle with herbes de provence. Cut the remaining 2 oranges into quaters.
  • Coat the bottom of a roasting pan with the oil, then place the chicken in the pan, with the orange quaters.
  • Roast chicken for 20 min then reduce oven temperature to 350' F. Continue to roast the chicken, basting with the pan juice for another hour or until an instant-read thermometer inserted into thickest part of thigh reads 165'F.
  • Transfer chicken and oranges to serving platter, placing chicken breast-side down. Let rest loosely covered with aluminium foil for 10 to 15 minute.
  • Tip the roasting pan and spoon out any excess fat. Place the pan over medium heat, add chicken stock and deglaze the pan by scraping up the browned bits with wooden spoon. Add the orange juice and bring to boil, then boil until the liquid is reduced to about 2/3 cup then season with salt and pepper.
  • Remove the trussing string from chicken, turn chicken breast side up and carve. Add any juices from the chicken to the sauce. Serve the chicken with the sauce and orange wedges.
  • (for thicker sauce add flour).

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