Monday, August 1, 2011
Orange Glazed Chicken
One of my favorite recipes for roast chicken is Giada's Garlic and Citrus Chicken.
Is it just me or has Giada gotten just a little more annoying lately? And her food seems kind of dumbed-down. Last week I had to watch her put ketchup on meatballs. KETCHUP. Is ketchup Italian? I think not.
The poor condiment choices aside, this recipe of hers is good. It's pretty much my go-to recipe for roast chicken, especially when I want something a little different from your average salt and pepper plain chicken. The only problem is that it leaves you with almost a full can of orange juice concentrate left over. And since we're not living in the 1950s anymore, I'm not just going to mix it up with some water and call it a day. Instead, I used Giada's original recipe as the inspiration for this dish: Orange Glazed chicken. It has a similar flavor profile to the Citrus Roast Chicken but has just a little kick of heat from the sriracha, is much faster to make since you're working with chicken pieces instead of the whole bird, and uses up that extra OJ.
Before we begin, let me say this, BE SURE TO USE ALUMINUM FOIL ON YOUR SHEET PAN! If you don't, the sugars from the orange juice will burn creating a rock hard black sludge that you'll have to scrape off with a metal spatula.
Not that I know from experience, or anything.
Orange Glazed Chicken
3-4 Assorted chicken pieces (breast, legs, thighs, etc.) bone-in
Olive Oil, salt & pepper
1 cup orange juice concentrate, thawed
1/4 cup chicken stock
1/2 tsp sriracha, or to taste
1 clove garlic, grated
1 tsp fresh oregano, chopped
1/2 tsp salt
1/4 tsp cornstarch (optional)
1. Preheat oven to 350. Line sheet pan with aluminum foil. Arrange chicken pieces in a single layer on foil. Drizzle with olive oil and sprinkle with salt and pepper. When your oven has come up to temperature, place the sheet pan on the middle rack and bake for 15 minutes.
2. In a medium saucepan, combine orange juice concentrate, chicken stock, sriracha, garlic, oregano, and salt.
3. Over medium heat, bring the sauce to a simmer. Lower the heat to Low and keep the sauce warm.
4. Once the chicken has been baking 15 minutes, start basting with the sauce. Continue to cook the chicken 10-15 minutes more, basting occasionally. Cooking times will vary depending on the cut of chicken you use. The internal temperature should be at least 160 degrees Fahrenheit.
5. Once the chicken is fully cooked, remove pieces from baking sheet and transfer to a serving dish. Tent with aluminum foil.
6. Bring sauce back to a full boil and let boil for 1 minute. For a thicker sauce, combine cornstarch with two Tablespoons cold water in a small bowl. Whisk to dissolve. Whisk this into your sauce, before bringing it to a boil.
7. Serve chicken with orange sauce on the side, or poured over top.