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The orange flavor dresses up your everyday chicken, making it a wonderful choice for a special meal. The glazed orange slices are a lovely garnishing idea. Why not add them to a rice side dish as well!
1 whole chicken (3 and 1/2 to 4 pounds; or 1 chicken, cut in 6 pieces)
1 navel orange, sliced crosswise into rounds
1 tablespoon Bartenura Extra-Virgin Olive Oil
kosher salt
freshly ground black pepper
1/4 cup orange jam or Tuscanini Apricot Jam
1 teaspoon ground fresh ginger or 1 cube Dorot Gardens Frozen Ginger (or 1/2 teaspoon dried ginger)
2 teaspoons Glicks Soy Sauce
2 teaspoons fresh lemon juice
2 tablespoons oil
1/4 cup Gefen Corn Syrup
1 tablespoon Gefen Honey
2 to 3 seedless oranges (or Clementine oranges), thinly sliced
Preheat oven to 375 degrees Fahrenheit. If using a whole chicken, butterfly it as directed in the tip.
Grease a baking dish large enough to fit the flattened chicken (about 10 inches round). Place a layer of orange slices in the bottom of the dish. Place chicken on top, skin side up. Rub chicken skin with olive oil and sprinkle with salt and pepper. Cover well and bake for one hour.
Meanwhile, combine all ingredients for glaze in a small bowl.
After chicken has cooked for an hour, remove from oven and spread glaze evenly all over skin. You can add glazed oranges randomly on top of the skin (optional). Cover again and bake 35 to 40 minutes longer.
Preheat oven to 450 degrees Fahrenheit and roast chicken uncovered 3 or 4 minutes.
Place oil, corn syrup and honey into a saucepan and mix well. Add orange slices and bring to a simmer. Make sure oranges are coated on all sides (you may have to flip them over) and let simmer gently about 20 minutes.
Remove oranges from pan with a fork and place on Gefen Easy Baking Parchment Paper until ready to use.
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Glazed orange chicken Haven’t made it yet. The picture shows a delicious looking chicken. Where in the recipe are the onion and the rosemary seen on the photo ?