Time 50m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken. Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 1h5m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter. Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt. In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken. Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Heat reserved marmalade mixture over medium heat and pour evenly over chicken.
Yield 4 servings Number Of Ingredients 11 Steps:
Slice chicken breast into cubes. In a bowl, combine marinade ingredients. Add chicken and stir to coat. Let marinate at least 1 hour. In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes. Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes. Serve over rice if desired. Enjoy!
Time 2h Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Time 1h5m Yield 4 servings. Number Of Ingredients 7 Steps:
Place chicken pieces in a greased 13-in. x 9-in. baking dish. Combine orange juice, lemon juice, bouillon, savory, sage and salt if desired; pour over chicken. Bake, uncovered, at 350° for 60-70 minutes or until juices run clear, basting occasionally.
Time 1h23m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Thinly pare the rind from 1 orange, and cut the rind into thin strips. Grate the rind from the other orange, and squeeze the juice from both. Heat the oil in a frying pan, add the chicken pieces and brown on both sides. Remove from the pan and keep warm. Add the onion to the fat remaining in the pan and gently fry for 5 minutes. Drain off any fat, then add the Worcestershire sauce, water, tomato paste, orange rind (strips and grated) and juice. Bring to the boil and season lightly with salt and pepper. Line a shallow ovenproof dish or roasting pan with foil, leaving enough on either side to over lap in the middle. Place the chicken on the foil, spoon over the orange sauce, then cover wit h the foil, securing the edges by folding together. Bake at 180 C for 1 hour. To serve, spoon the juices over the chicken.
Time 30m Yield 2 servings. Number Of Ingredients 4 Steps:
In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Time 1h10m Yield 3-6 serving(s) Number Of Ingredients 9 Steps:
Heat over to 375. Put chicken in a bowl and pour melted butter over chicken, set aside. In another bowl, combine thawed orange juice with honey, set aside. In another bowl, combine flour, bread crumbs and seasonings. Roll chicken in orange mix then in flour mix. Place chicken in GREASED baking pan. Drizzle any left over butter and orange mix over chicken. Bake for 45 - 50 minutes. Check after 30 minutes, the honey does tend to burn. I usually just lower the oven temp a bit.
More about “orange baked chicken recipes”
Time 1h30m Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees F. Cut chicken breasts into bite-sized pieces and season with salt and pepper. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. Heat canola oil in a large skillet over medium-high heat and cook chicken until lightly browned. Place the chicken in a 9 x 13-inch baking dish sprayed with nonstick cooking spray. In a medium sized mixing bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, white vinegar, soy sauce, garlic salt, and cornstarch. Pour over chicken and bake for 1 hour. Serve over rice, if desired.
