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Orange Chicken

(4)
  0 reviews
  • 60 min prep time
  • 2 hr 45 min total time
  • 7 ingredients
  • 4 servings
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Oranges embedded into the chicken cavity while it cooks infuse fresh flavor, enhanced on the plate with luscious orange sauce.

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
240
% Daily Value
Total Fat
27g
41%
Saturated Fat
6g
32%
Trans Fat
1/2g
Cholesterol
130mg
43%
Sodium
710mg
30%
Potassium
530mg
15%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
5%
Sugars
27g
Protein
41g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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