ORANGE-GLAZED ROAST CHICKEN WITH STIR-FRIED BABY BOK CHOY

Orange-Glazed Roast Chicken with Stir-Fried Baby Bok Choy image

This orange chicken gets a double dose of citrus-in the bed of sliced rounds that perfume the roasting bird and in the deliciously sticky glaze that also serves as a dipping sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 22

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Ingredients

2 navel oranges
2 blood oranges
2 large red onions, cut through the root into 1/2-inch-thick wedges
2 cups low-sodium chicken broth, plus more if needed
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon grated fresh ginger (from about a 2-inch piece)
1/2 teaspoon chile garlic sauce, such as sambal oelek
Kosher salt and freshly ground black pepper
One 4-pound chicken
1 cup orange juice
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons grated fresh ginger (from about a 1-inch piece)
1 teaspoon chile garlic sauce, such as sambal oelek
1 teaspoon cornstarch
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger (from about a 1-inch piece)
6 ounces sugar snap peas, trimmed and halved on a bias
1 pound baby bok choy, sliced crosswise into 1/2-inch-thick pieces
2 tablespoons rice wine vinegar
Kosher salt

Steps:

For the roast chicken: Preheat the oven to 450 degrees F.
Finely grate the zest of 1 navel orange and reserve in a small bowl for the glaze. Thinly slice the navel and blood oranges into rounds, then scatter on the bottom of a Food Network 16-inch Hard-Anodized Nonstick Roaster. Top with the red onions, then pour in the chicken broth. Place the roasting rack on top.
Add the butter, ginger, chile garlic sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.
For the orange glaze: Meanwhile, add the orange juice, honey, soy sauce, vinegar, ginger chile garlic sauce and reserved orange zest to the 1.5-quart saucepan from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more.
After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees F. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of chicken broth to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.
For the stir-fried baby bok choy: Heat the sesame oil in the 10-inch skillet from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.
Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.