Orange Roast Chicken

28 Feb

Here is a FABULOUS healthy weeknight dinner!!! The best part about this is you can make the marinade in 10 mins (TOPS) the night before and marinade the chicken all night and all day the next day. Then just pop it in the oven when you get home from work and let it bake while you do stuff around the house!

I stumbled upon this recipe on foodgawker. It looked simple and I had an abundance of Honeybell Oranges so I was looking for good orange-based recipes to use them up.

Just a couple ingredients

Mincing Garlic

This recipe is simple, delicious, and pass-on worthy. I have already made it four times since the beginning of January and tweaked it slightly along the way.

Beautiful Honeybell from Florida

Ready to Marinade

You can make this the night ahead, marinate the chicken overnight, and just put it all in a baking dish and bake it so it’s perfect for a lovely weeknight dinner. I roast 2 thighs and have one for dinner and save the next one for lunch the next day! I remove the skins and enjoy the delicious orange sweet garlicky flavor.

Mmmmmm delicious!

Orange Roast Chicken


Chicken for 4 people (leg pieces, drumstick, and thighs)
4 cloves of garlic, minced
1 orange, juiced (I used 4 tablespoons of juice)
2 tablespoon olive oil
2 tablespoon Dijon mustard
2 tablespoon honey
Salt
Pepper

Heat the oven to 400 degrees.

Blot the chicken on a paper towel, absorbing any excess moisture.

In a small bowl, mix together the garlic, orange juice, olive oil, mustard, and honey. Generously season the skin of the chicken with salt and pepper and place the chicken into the marinade. Marinate overnight or for a few hours.

Place in a roasting pan with juices and roast for 45 minutes. If you can, baste the chicken once or twice. If not, no biggie.

Note: I usually double the recipe just to ensure there are plenty of juices to spoon on top of chicken on your plate!

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4 Responses to “Orange Roast Chicken”

  1. serianni@temple.edu March 1, 2012 at 3:05 pm #

    Do you think you can use chicken breasts instead? Would that change how long you cook it?

    • lmullane March 2, 2012 at 10:07 am #

      Nope – the only thing that changes the cooking time would be if you were to use BONELESS chicken pieces. If you go boneless (which I dont recommend because bone-in chicken adds much more flavor along with the skin), then you would cut the cooking time down by about a lil less than half.

      Otherwise, you can use thighs, breasts, legs, etc! Whichever chicken parts you prefer 🙂

      • serianni@temple.edu March 2, 2012 at 12:11 pm #

        I was thinking beaks and feet…

      • lmullane March 2, 2012 at 12:50 pm #

        Oh no….ahahahahahaa well, i am sure you could marinate them as well and cook them! But please dont invite me over for THAT dinner 🙂

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