Crispy Chicken a l’Orange Recipe

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This Crispy Chicken a l’Orange is utterly delicious. I based this recipe on a duck a l’orange, a recipe that originated in Italy and then migrated to France. To prepare this chicken, you first marinate it in a sweet and sour sauce, then roast to perfection. The recipe may seem complicated, but it is super easy to make. What I love most about this chicken a l’orange is the skin. The skin is super crispy, and has the most delicious tangy flavour…it is sooo tasty! The chicken is roasted to a golden orange colour and is super flavourful throughout. If you know how to roast a chicken, you will find that this recipe is just as easy. The chicken a l’orange doesn’t have to be made only for special occasions, even though it tastes and looks amazing. If you are looking for a chicken dish that is more than just roasted chicken, this recipe is for you.

Several sides go exceptionally well with this chicken dish. My favourites are mashed potatoes and sewed red cabbage with apples, but you can also add roasted veggies, garlic mashed fauxtatoes, beet salad or vegan dirty rice. Chicken is probably one of the most prepared foods at home. Why not try something different and delicious such as this chicken a l’orange recipe. This dish is fantastic for when the company is coming, your guests will be impressed. Enjoy!

Ingredients

  • 3 - 4 lb. chicken
  • 3/4 cup orange juice concentrate
  • 1/2 cup (1 stick) salted butter
  • 1/3 cup honey
  • 1 Tbsp. Orange zest
  • 1 Tbsp. Grated ginger
  • 1 garlic clove, grated or minced
  • Himalayan salt 
  • 1 large orange, halved
  • Instructions

  • Lightly rub the entire chicken with salt
  • In a saucepan, add orange juice, butter, honey, orange zest, tamari sauce, ginger, garlic and 1 teaspoon of salt. Simmer over medium heat until the butter has melted and everything is blended
  • Bring sauce to room temperature, then refrigerate until the sauce solidifies into a paste
  • Rub the entire chicken inside and out with the sauce and place one half of orange in the chicken. Place the chicken in a roasting pan. Cut the other half of the orange into wedges and place around the chicken. Refrigerate for 2 - 4 hours. You should have about half a cup of sauce left for basting
  • Place the chicken into a preheated oven at 350 F and roast for about 1 1/2 to 2 hours, basting as needed. If the chicken starts to get too dark after about an hour, cover it with foil paper until done roasting. The internal temperature of the chicken should read 165 F when fully cooked


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