Orange Chicken

Oranges embedded into the chicken cavity while it cooks infuse fresh flavor, enhanced on the plate with luscious orange sauce.

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  • prep time 60 min
  • total time 2 hr 45 min
  • ingredients 7
  • servings 4
 

Ingredients

2
oranges
2
tablespoons olive oil
1
whole chicken (3 to 4 lb)
1
teaspoon each salt and pepper
1/3
cup sugar
1/3
cup red wine vinegar
1
cup orange juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. With vegetable peeler, remove all of outer orange portion (zest) in one long piece from oranges. Cut oranges in half. Squeeze juice from 1 1/2 oranges to measure about 1/2 cup. Stir oil into juice.
  • 2 Sprinkle chicken, inside and out, with salt and pepper. Place orange zest from 1 orange and remaining orange half inside chicken. Tie legs together with string. Insert meat thermometer so tip does not touch bone. In 13x9-inch (3-quart) glass baking dish, pour 1/2 cup water; place chicken in dish. Pour orange juice-oil mixture over chicken.
  • 3 Roast uncovered 1 hour 45 minutes, spooning drippings from dish over chicken every 30 minutes, until thermometer reads 180°F and legs move easily.
  • 4 Cut remaining orange zest into thin (1 1/2x1/8-inch) strips to make about 1/4 cup. In 2-quart saucepan, place orange strips and 2 cups water. Heat to boiling. Drain and set orange strips aside. In same saucepan, heat sugar and vinegar over high heat to boiling. Reduce heat to medium; cook 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; stir in orange strips and 1 cup orange juice.
  • 5 When chicken is done, place in another shallow pan; cover to keep warm. Into small bowl, strain drippings from dish; skim off and discard fat. Add to mixture in saucepan. Cook over medium heat 20 to 25 minutes, stirring occasionally, until slightly thickened. Serve sauce with chicken.
  • 1 Heat oven to 375°F. With vegetable peeler, remove all of outer orange portion (zest) in one long piece from oranges. Cut oranges in half. Squeeze juice from 1 1/2 oranges to measure about 1/2 cup. Stir oil into juice.
  • 2 Sprinkle chicken, inside and out, with salt and pepper. Place orange zest from 1 orange and remaining orange half inside chicken. Tie legs together with string. Insert meat thermometer so tip does not touch bone. In 13x9-inch (3-quart) glass baking dish, pour 1/2 cup water; place chicken in dish. Pour orange juice-oil mixture over chicken.
  • 3 Roast uncovered 1 hour 45 minutes, spooning drippings from dish over chicken every 30 minutes, until thermometer reads 180°F and legs move easily.
  • 4 Cut remaining orange zest into thin (1 1/2x1/8-inch) strips to make about 1/4 cup. In 2-quart saucepan, place orange strips and 2 cups water. Heat to boiling. Drain and set orange strips aside. In same saucepan, heat sugar and vinegar over high heat to boiling. Reduce heat to medium; cook 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; stir in orange strips and 1 cup orange juice.
  • 5 When chicken is done, place in another shallow pan; cover to keep warm. Into small bowl, strain drippings from dish; skim off and discard fat. Add to mixture in saucepan. Cook over medium heat 20 to 25 minutes, stirring occasionally, until slightly thickened. Serve sauce with chicken.

EXPERT TIPS

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Expert Tips

Insert thermometer in breast so it does not touch the bone. Temperature should reach 180°F.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
130mg
130%;
Sodium
710mg
710%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
27g
27%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
40%;
Calcium
4%;
Iron
15%;
Exchanges:
0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.