Best Crispy Skinned Chicken A Lorange Recipes
CRISPY-SKINNED CHICKEN A L'ORANGE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
- Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
- Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
CRISPY-SKINNED CHICKEN A L'ORANGE
I found this recipe on the $10 Dinners with Melissa d'Arabian and it sounds yummy. Made with ingredients I normally have on hand and it is quick and simple.
Provided by diner524
Categories Chicken Breast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
- Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
- Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
Nutrition Facts : Calories 325.1, Fat 11.3, SaturatedFat 2.5, Cholesterol 46.4, Sodium 48.2, Carbohydrate 41.1, Fiber 0.4, Sugar 40.7, Protein 16.3
CRISPY CHICKEN A L'ORANGE AND BROWN RICE
I can't decide if my favorite part of this dish is the sweet taste of the orange marmalade mixed with the Asian flavors of the soy and honey with a bite of juicy chicken or if it's a spoonful of rice that cooks so nicely under the chicken, capturing the savory juices, and crispy pieces along the sides of the pan. Which ever part you like best, this is a winner all around. It's just as good reheated too!
Provided by Everything Tasty Ki
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cook rice according to package and toss with the butter and chopped raw carrots. Spread the rice mixture in a large casserole dish sprayed with non-stick cooking spray.
- Sprinkle the orange juice over the rice and than place all the chicken pieces in a single layer over the rice and season with salt and pepper.
- Spread a layer of orange marmalade on the chicken and scatter the rest over the rice.
- Sprinkle the soy and honey over the chicken and rice.
- With the back of a wooden spoon, poke a few wholes in the rice to allow the juices from all the ingredients to get into the rice.
- Bake uncovered for 50 minutes and once browned, cover loosely with foil and let cook another 10 minutes until the chicken is cooked through and the rice is brown, bubbling and a little crusty on the edges.
- Enjoy!
Nutrition Facts : Calories 1337.5, Fat 62.2, SaturatedFat 20.7, Cholesterol 266.7, Sodium 1355.2, Carbohydrate 126.1, Fiber 3.8, Sugar 45.5, Protein 66.2
CRISPY-SKINNED CHICKEN A L'ORANGE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 5
Steps:
- Preheat the oven to 375˚F. Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes. ORANGE GLAZE: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat. Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170˚F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
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