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This Crispy Chicken a l’Orange has an extra crispy and flavorful skin we love so much. This dish is based on a duck a l’orange recipe, which originated in Italy and then migrated to France.
This is an easy way to cook chicken featuring a citrusy marinade made with orange juice concentrate, butter, honey, tamari sauce, ginger, and garlic.
The skin is extra crispy, and the entire chicken is super flavorful, setting this gluten free roasted chicken a l’Orange apart from most.
Chicken a l’Orange Recipe Details
Marinade
Marinating the chicken in a tasty sweet and sour marinade gives this dish a remarkably delicious flavor and crispy skin. Yes, this dish is all about sweet and sour orange marinade.
The marinade is made by simmering the orange concentrate, orange zest, honey, tamari sauce, ginger, garlic, and butter.
Next, the marinade is chilled until it solidifies into a paste. The paste is then rubbed all over the chicken. The orange paste will flavor the chicken while it is marinating.
Roasting
The chicken is then roasted with fresh orange wedges. This gives this dish a fresh orange flavor, making the chicken extra juicy.
The chicken is roasted to a golden orange colour and is super flavourful throughout. If you know how to roast a chicken, you can master this French dish easily.
Chicken a l’orange doesn’t have to be made only for special occasions, even though it tastes and looks impressive. If you are looking for a gluten free chicken dish that is more than just roasted chicken, this recipe is one to try.
The recipe is simple and quick, yet unique and special enough for company is coming dinner. The highlight of this chicken dish is the extra crispy skin with a sweet and tangy flavor. YUM!
Chicken is probably one of the most prepared foods at home. So why not try something different and delicious such as this chicken a l’orange recipe. I promise your family and guests will be impressed every time. Enjoy!
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
3.
Bring sauce to room temperature, then refrigerate until the sauce solidifies into a paste
4.
Rub the entire chicken inside and out with the paste and place half an orange in the chicken. Place the chicken in a roasting pan. Cut the other half of 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
5.
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 shiny side up, until the chicken is cooked. The internal temperature of the chicken should read 165 F when fully cooked. Enjoy!
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Kristina
I am so happy to hear that Carol, thank you for sharing
Carol
I made it with chicken legs and it was so so good thank you for the recipe
Kristina
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