Best Orange Rosemary Chicken Recipes

ROSEMARY-ORANGE ROASTED CHICKEN

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.

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE

Steps:

• Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
• In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
• Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER

Steps:

• Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
• Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
• Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
• Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH

Steps:

• Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
• Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
• Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.

ORANGE-ROSEMARY CHICKEN

Steps:

• Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
• Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.

ORANGE ROSEMARY ROASTED CHICKEN

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 ROSEMARY CHICKEN BREASTS

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.

ZIPPY ORANGE ROSEMARY CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
• Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
• Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

STUFFED CHICKEN BREASTS WITH ROSEMARY-ORANGE DRESSING

Steps:

• For chicken and stuffing:
• Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For dressing and oranges:
• Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
• Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
• Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

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).

ORANGE ROSEMARY CHICKEN

Steps:

• In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
• Preheat the oven broiler.
• Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.

ORANGE-GLAZED CHICKEN WITH ROSEMARY

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.

SPICY WHOLE ROASTED CHICKEN WITH ORANGE AND ROSEMARY

Steps:

• Remove the chicken's giblets, rinse the bird inside and out, and pat it dry.
• Heat the oven to 350°F.
• Rub about half of the chili paste over the inside of the bird and half over the outside. Stuff the cavity of the bird with the onion, orange and rosemary.
• Season the whole of the chicken with salt and pepper.
• In a large sauté pan or in a small roasting pan (with or without a rack), roast the bird, periodically basting it with the fragrant juices that accumulate (you may need to tilt the pan at first to collect them) for 1 to 1 1/2 hours, depending on the size of the bird. (Check by seeing if the juices that result from pricking the thigh run clear, or use a thermometer to check that the temperature of the thigh at its thickest is 165° to 170° F.) Let the bird sit for 10 minutes before carving and serving it.
• Degrease the pan juices (a gravy separator does this quickly), and pass the juices on the side.

ROSEMARY AND ORANGE CHICKEN BREASTS

Steps:

• In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
• Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
• Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.

ORANGE-ROSEMARY CHICKEN

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.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
• Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
• Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
• Serve with rice and a crisp green salad.

ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER

Steps:

• Position rack in center of oven; preheat to 400°F Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
• Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
• Place a rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F, stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
• Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

BRAISED ORANGE ROSEMARY CHICKEN

Steps:

• 1. Wash chicken and pat dry. Rub in the salt, pepper and lemon juice. Set aside. Preheat oven to 375*.
• 2. Heat olive oil in pan. Add chicken, skin side down and do your first "flip over" when you see the skin becoming brown. Brown chicken in pan on both sides until crispy. Remove chicken from pan and place it in a baking pan.
• 3. Slice your oranges in half. Set aside.
• 4. Into hot pan, add the balsamic, and stir over low heat to deglaze pan, and release all of those little brown bits from pan. Pour this onto chicken.
• 5. Into baking dish add vegetable stock, juice of the oranges and the rosemary sprigs. Kind of stuff the rosemary springs in between the chicken thighs.
• 6. Bake uncovered for 35-40 minutes, until chicken juices run clear. Take pan out and cover with paper towel. Let chicken stand and rest for about 20 minutes. Transfer chicken out of drippings after 20 minutes. Either discard drippings, or use them to make a roux / gravy.

GRILLED CHICKEN LEGS WITH ORANGE AND ROSEMARY

Steps:

• Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl.
• Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil.
• Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes.
• Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes.
• Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes.
• Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes.
• Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl.
• Transfer to individual plates. Serve with the chicken.