Crispy Skinned Chicken A Lorange Food

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CRISPY-SKINNED CHICKEN A L'ORANGE

2022-05-01



Crispy-Skinned Chicken a l'Orange image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients:

  • Kosher salt and freshly ground black pepper
  • 3 skin-on bone-in chicken breast halves
  • 1 tablespoon vegetable oil
  • 1/2 cup frozen orange juice concentrate
  • 4 tablespoons honey

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.

SHEET PAN CHICKEN A L'ORANGE

2022-05-01



Sheet Pan Chicken a L'Orange image

This is Jeff's simple take on a classic French dish, duck a l'orange.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients:

  • 1/2 cup orange marmalade
  • 2 teaspoons orange zest plus 2 tablespoons orange juice
  • 2 teaspoons orange liqueur
  • 2 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 4 cups broccoli florets (about 2 pounds)
  • 4 shallots, peeled and quartered lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 oranges, grated and supremed (white pith cut away and segments cut free from their membranes)

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
  • In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
  • Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
  • Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
  • Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
  • Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
  • Garnish with the orange segments and zest.

BAKED CHICKEN L'ORANGE

2010-01-11



Baked Chicken L'orange image

This a delicious and UNFRIED "healthified" verison of traditional Chicken L'Orange Recipe. I came up with this in my hopes to loose weight this year but not give up any of my favorite foods. It is absolutely DELICIOUS! Serve this with a side whole grain rice with a tbsp. of LITE butter, and a teaspoon of cilantro, It's a simple and easy side dish, Also, steamed carrots would be good as well! (NOTE: You must marinate this overnight, so please factor that into making this)

Provided by PatisserieFan

Categories     Meat

Time 50m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 6

Ingredients:

  • 4 large boneless skinless chicken breasts
  • 2 large navel oranges, Sliced Thin
  • 1 large navel orange, Juiced
  • 1/2 cup slivered almonds, not roasted, not salted
  • 1/2 tablespoon salt
  • 1/2 teaspoon white pepper

Steps:

  • Place Your chicken breasts in a large gallon bag.
  • Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated.
  • Let it sit in your Fridge overnight.
  • The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees.
  • Take the chicken out of the fridge and lay them in a shallow baking dish (don't shake off any of the liquid).
  • Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min's, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min's depending on the thickness of the breast, and your oven's temperment, temp it after the first 25 to make sure).

Top Asked Questions

  1. How to make crispy chicken skins?
    When you’re making a crispy chicken skin there are three processes you have to perform. The first is that you have to get rid of excess moisture, the water activity should go down considerably. This can be done by heat.
  2. How to cook chicken breast and orange glaze?
    Directions 1 Preheat the oven to 375 degrees F. 2 Liberally salt and pepper the chicken breast halves. ... 3 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. ... 4 Turn the chicken over and brush each piece with the glaze. ...
  3. Is the skin around your chicken leg like a potato chip?
    However, there’s a caveat to this lifestyle—if that skin around around said chicken leg or quarter is not crispy like a GD potato chip, then we’re simply uninterested. There we said it, andwe mean it. If you’re going to stray from the ol’ salt & pepper, roasted chicken breast, then you better bring a mean, crunchy, salty skin along with it.
  4. What are crispy skin chicken thighs?
    Crispy skin chicken thighs make a fabulous everyday meal and are perfect for a picnic or tailgating event. Searing and then roasting the thighs in a heavy cast iron skillet makes them render more of their fat, which leaves the skin crispy and delicious. Chicken thighs have become more popular over the past few years, and for good reason.

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