Roasted Chicken with Orange Glaze
Roasted Chicken with Orange Glaze
Get this quick and easy recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 20 minutes
  • Cooking Time 50 minutes
  • Yield 4 servings
  • 1 large Navel Orange, zested and juiced (½ cup)
  • 2 tablespoons Honey
  • 2 tablespoons fresh Oregano, chopped
  • 2 tablespoons Sherry Vinegar
  • Kosher Salt and freshly Ground Black Pepper
  • ½ cup Canola Oil
  • 4 boneless skin-on Chicken breasts
  • 2 tablespoons Canola Oil
  • Kosher Salt and freshly Ground Black Pepper
  1. For the orange citrus glaze:
  2. Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  1. For the chicken:
  2. Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet
  3. Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze

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