To make Orange Glazed Chicken, you simply season defrosted frozen orange juice, pour it over the chicken and put it in the oven. Basting the chicken every 15 minutes assures that every piece will be well glazed. I like to scatter loads of extra orange slices around the chicken so all my guests, especially my grandchildren, can each take a few. When the slices have baked for awhile in the orange sauce, they taste like candy-rind and all. Orange Chicken used to be my son in law’s favorite recipe until he became pescatarian. Now he and my daughter enjoy my Orange Tofu version.
Prep time: 30 minutes
Orange Glazed Chicken
By March 30, 2014Published:
- 24 pieces (8-10 Servings)
- 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
- roasting pan large enough to hold chicken in a single layer
- Preheat oven to: 375° F.
- 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.
- 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.)
- 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.