Best Chicken Poached In Orange Juice And Fresh Rosemary Recipes

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ORANGE-ROSEMARY ROAST CHICKEN



Orange-Rosemary Roast Chicken image

Sheet pan chicken is perfect for weeknight dinner.

Provided by Marianne Williams

Time 45m

Number Of Ingredients 12

2 medium navel oranges, divided
1 ½ pounds baby Yukon Gold potatoes, cut into ¾-inch-thick wedges
⅓ cup loosely packed fresh rosemary leaves, divided
¼ cup olive oil, divided
2 ¼ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
6 (6- to 7-oz.) bone-in, skin-on chicken thighs
1 tablespoon white balsamic vinegar
¼ teaspoon honey
½ cup mixed Kalamata and Castelvetrano olives, pitted and cut into pieces
⅓ cup thinly sliced scallions
1 ounce Parmigiano-Reggiano cheese, shaved (about ½ cup)

Steps:

  • Place a large rimmed baking sheet in oven; preheat oven to 425°F. (Do not remove baking sheet while oven preheats.) Thinly slice 1 ½ of the oranges; place in a large bowl. Squeeze juice from remaining orange half into a small bowl to equal 2 tablespoons; set aside. Add potato wedges and ¼ cup of the rosemary leaves to orange slices; stir to combine. Add 1 tablespoon of the oil, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper; toss to coat. Scatter potato mixture evenly over preheated pan; bake until starting to brown, about 15 minutes.
  • Meanwhile, season chicken evenly with 1 teaspoon of the salt and remaining ¼ teaspoon pepper. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Add chicken, skin side down; cook until deep golden brown, 5 to 7 minutes. Turn chicken; continue cooking until golden brown on both sides, about 4 more minutes. Transfer to baking sheet with potato mixture; return to oven. Bake at 425°F until potatoes are browned and tender and a meat thermometer inserted into thickest part of chicken thighs registers 165°F, 12 to 15 more minutes.
  • While chicken and potatoes finish baking, whisk together vinegar, honey, 2 tablespoons orange juice, and remaining ½ teaspoon salt and 1 tablespoon oil in a small bowl; set aside. Remove baking sheet from oven; scatter olives, scallions, and shaved cheese over chicken and potatoes. Drizzle with juice mixture; sprinkle with remaining rosemary.

ORANGE ROSEMARY ROASTED CHICKEN



Orange Rosemary Roasted Chicken image

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

1 (3 lb) whole roasting chickens
1 tablespoon melted butter or 1 tablespoon olive oil
2 garlic cloves
1 large orange, peeled and quartered
1/2 cup orange juice
1/2-1 teaspoon salt, to taste
1/4 teaspoon pepper (I use freshly ground black pepper)
1/2 teaspoon dried rosemary
3 tablespoons orange marmalade
1/2 teaspoon dried rosemary, to taste

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.

ORANGE-GLAZED CHICKEN WITH ROSEMARY



Orange-Glazed Chicken with Rosemary image

Orange juice and rosemary add wonderful flavor to this easy skillet chicken dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons canola or olive oil
4 boneless skinless chicken breasts (1 to 1 1/4 lb)
1/4 cup orange juice
3/4 cup reduced-sodium chicken broth
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/8 teaspoon coarse ground black pepper
2 teaspoons Dijon mustard
1 naval orange, peeled, thinly sliced

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
  • Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
  • Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
  • Spoon glaze over chicken on platter. If desired, garnish with fresh rosemary sprigs.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g

ORANGE-ROSEMARY CHICKEN



Orange-Rosemary Chicken image

Categories     Chicken     Herb     Quick & Easy     Backyard BBQ     Dinner     Orange     Rosemary     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 9

1 12-ounce container frozen orange juice from concentrate, thawed
1/3 cup dry white wine
1/3 cup honey-Dijon mustard
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried
4 teaspoons soy sauce
2 teaspoons hot pepper sauce (such as Tabasco)
1 large garlic clove, chopped
1 cup hickory smoke chips, soaked in water 30 minutes, drained
2 7-pound chickens, each cut into 8 pieces (breasts halved if large)

Steps:

  • Blend first 7 ingredients in processor. Set orange glaze aside.
  • Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer. Transfer to platter.

ORANGE ROSEMARY CHICKEN BREASTS



Orange Rosemary Chicken Breasts image

LOVE the taste of chicken and different fruits! This one was born on a night when the cupboard was sort of "bare-ish", and I used what I had on-hand. Turned out very tasty!

Provided by Terrie Hoelscher

Categories     Chicken

Time 30m

Number Of Ingredients 9

4 chicken breast halves, boneless/skinless, thawed
1 large whole orange, juiced and zested; set juice and zest aside
salt & pepper mixed, to your taste
2 tsp olive oil, divided usage
2 tsp butter, divided usage
1 - 2 clove fresh garlic, pressed
2 Tbsp balsamic vinegar
1/2 c chicken stock (or vegetable)
2 tsp rosemary sprigs, fresh [more, to your taste]

Steps:

  • 1. On a heavy-duty cutting board, use a meat mallet/tenderizer hammer to hammer the chx. breasts into thin breasts, about 3/8" each. This will tenderize them, and they will absorb the flavor of the orange and rosemary better, once you break down the tissues. Trim off all fat and sinew. Set aside while you prepare the orange and warm your pan. NOTE: You DON'T want to hammer these on your glass platter. LOL! My photo shows them on a platter AFTER I have tenderized them on a cutting board. Put the chx. breasts into a polyethylene bag (the kind cereal box liners are made of), so the chx. doesn't "spatter" all over your counter, etc. I save these cereal box liners just for this purpose. Waxed paper, saran wrap, WalMart bags, etc., are all too flimsy and break easily when you're hammering on the chicken, and you'll end up w/ a spattered mess on your backsplash, countertops, etc. :o/
  • 2. Remove zest, and extract juice from the orange. You'll want at least a few tablespoons of the orange juice, perhaps even a 1/4 to 1/3 of a cup, and all of the zest. Set both aside. If you need to use two oranges, go for it! This is one of those "eyeball it" things, or "to your desired taste" issues. I like it "orange-y", so I use a lot of the orange juice.
  • 3. Put chx. breasts into a large bowl, and sprinkle with orange juice from your fresh orange(s). Toss to coat. Let it marinate for several minutes in juice.
  • 4. Lay chx. breasts out on a large flat plate or surface. Salt and pepper, to taste. Let them sit while you prepare the pan.
  • 5. Heat a large skillet to MedHigh; add 1 tsp. olive oil, and 1 tsp butter, and allow to melt together. (The olive oil helps raise the burning temp. of the butter - slightly! Be watchful that the butter doesn't turn "brown"). Preheat your oven to 400°.
  • 6. Brown chx. breasts, only two at a time in the pan, about 3 minutes per side. When both sides are golden, transfer to a square baking dish and keep warm. They don't need to be fully cooked in the browning pan; they will finish cooking in the oven. Repeat process with the remaining 2 chx. breasts & remainder of olive oil and butter. Remove to the baking dish and keep warm, when done.
  • 7. Lower the heat to Med or MedLow. Into the pan, add your fresh squeezed/pressed garlic, and saute' for about a minute, or until glossy. DO NOT OVER COOK...garlic burns very easily!
  • 8. Deglaze the pan with the remainder of the fresh orange juice, chicken stock, and balsamic vinegar, gently loosening any stuff that stuck to the bottom of the pan. Pour dezlazing juices over all of the chicken breasts.
  • 9. Sprinkle the orange zest (about a TBSP., more or less to your taste) over all of the chicken breasts, spreading evenly.
  • 10. Tuck pieces of the fresh rosemary sprigs here and there, between the chicken breasts, and sprinkle a few sprigs on top, if desired.
  • 11. Bake at 400° for about 15 - 20 minutes, until juices run clear when pricked w/ a fork. Arrange on a platter. Pour juices from pan over all the chicken on the platter, to keep chicken moist. Garnish with fresh orange slices and rosemary, if desired. Serve immediately.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN



Roasted Orange Rosemary Honey Glazed Chicken image

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

8 large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2 oranges, zested
2 cloves garlic, minced
ground black pepper to taste

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

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.

CHICKEN POACHED IN ORANGE JUICE AND FRESH ROSEMARY



Chicken Poached in Orange Juice and Fresh Rosemary image

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Sauv Blanc Sub options: raisins instead of currants; hazelnuts instead of walnuts

Provided by GoldsmithLissa

Categories     Chicken

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
sea salt
fresh ground black pepper
4 large sprigs fresh rosemary
2 cups freshly squeezed orange juice
1/3 cup balsamic vinegar
2 tablespoons orange zest, finely minced
1/2 cup currants, rinsed and well drained, as garnish
1 cup coarsely chopped walnuts, toasted, as garnish

Steps:

  • Preheat oven to 450°F.
  • Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper.
  • Place the chicken breasts in a single layer in a glass baking dish. Place a rosemary sprig under each breast. Pour orange juice over the chicken. Cover and cook for about 12 mins, or until thermometer registers 165°F Be careful not to overcook. When done, arrange on serving platter, discarding rosemary.
  • Whisk the balsamic vinegar and orange zest into the cooking juices and adjust seasoning. Pour the sauce over chicken. Garnish with currants and walnuts.

Nutrition Facts : Calories 430.8, Fat 20.8, SaturatedFat 2.2, Cholesterol 68.4, Sodium 80.1, Carbohydrate 31, Fiber 3.8, Sugar 23.3, Protein 33.4

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