Orange Chicken

Orange Glazed Chicken

Written by Published on in American, Entree, Poultry
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I like to prepare Orange Glazed Chicken with skinless chicken. You avoid those pesky tiny feathers that refuse to be plucked; and also avoid the extra fat that comes from the skin. Yes, that fat keeps the chicken moist; but you can compensate for it. I sprinkle the skinless chicken with Panko and roast for about 20-30 minutes before adding the orange sauce. The Panko forms a skin that helps keep the chicken from getting dry. In addition, the orange sauce assures that each bite of Orange Glazed Chicken will be soft, flavorful and yummy. Keep basting the chicken with the orange slices on top so that the slices themselves become candied. We like eating them rind and all. Add some farro or rice and a vegetable. My personal favorite vegetable to have with this chicken is roasted beets. They go so well with the orange sauce and are so colorful. Enjoy!

For your vegetarians, make my Orange Glazed Tofu.

Prep time: 30 minutes

Orange Glazed Chicken

By Gloria Kobrin Published: March 30, 2014

  • Yield:

  • 24 pieces (8-10 Servings)

Ingredients

  • 3 small chickens cut in joints and skinned
  • Freshly Ground Pepper
  • 3/4 cup Panko
  • 36 ounces Frozen Orange Juice defrosted
  • 12 ounces water
  • 2/3 cup Dark Brown Sugar
  • 2 tablespoons Dried Oregano
  • 3 Large Navel Oranges sliced thinly

Equipment

  • roasting pan large enough to hold chicken in a single layer
  • baster

Directions

  1. Preheat oven to: 375° F.
  2. Clean chicken joints thoroughly. Pat dry. Arrange joints in a single layer in roasting pan. Grind fresh black pepper lightly over the top of chicken. Scatter the Panko over the chicken. Bake chicken uncovered for 30 minutes or until the crumbs have formed a crust.
  3. While chicken is baking, mix defrosted concentrate with water, brown sugar and oregano. Pour over chicken. (Reserve one cup of orange mixture if you have vegetarians at your table. You will need it to glaze the tofu.)
  4. Bake chicken 45 minutes longer basting every 15 minutes. Arrange orange slices (whole or halved) on the chicken and continue basting until oranges are glazed. This should take another 20 minutes. Serve hot with rice, quinoa or Israeli Couscous to soak up the sauce.