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Herbal Orange Baked Chicken

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Herbal Orange Baked Chicken Try this Herbal Orange Baked Chicken for a vibrant twist on classic baked chicken, featuring zesty citrus and aromatic herbs. Thanks to the marinade, the chicken turns out perfectly crisp and golden on the outside yet juicy and tender on the inside. Ingredients For the Marinade 1/3 cup Florida’s Natural® No-Pulp Orange Juice 1 tsp orange zest 1/4 cup lime juice 1 tablespoon honey 3 garlic cloves peeled 1/2 cup extra-virgin olive oil 1/2 cup fresh parsley plus more for garnish 1/2 cup fresh cilantro plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper For Chicken 3 lbs bone-in skin-on chicken thighs and/or drumsticks 2 teaspoons Italian seasoning 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried rosemary ¾ teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 6 garlic cloves minced 5 tablespoons salted butter cut in half (use more as needed) 1 medium sized orange sliced into rounds 1 medium sized sweet onion sliced into rounds Instructions For the Marinade Add the Florida’s Natural No-Pulp Orange Juice, orange zest, lime juice, honey and garlic and blend until just smooth then drizzle in olive oil with the blender on low then add in the parsley and cilantro. Finally, add in salt and pepper. Taste the marinade and adjust seasoning if needed. Remove 1/2 cup of the marinade and place it covered in the refrigerator. This will be used later for a sauce. For the Chicken Season chicken with salt and pepper on both sides then add to a 13 x 9 inch baking dish. Pour the remaining marinade, about 1 cup, over the chicken then add the Italian seasoning, cumin, smoked paprika, rosemary, oregano, red pepper flakes and minced garlic. Rub all over the chicken really letting the flavor seep into each piece then add to the fridge for about 3-4 hours, covered, or overnight if you can. Once the chicken is marinated, remove it from the refrigerator and let it come back to room temperature for at least 30 minutes. Preheat the oven to 425˚F. Add orange slices and onions to the pan in between the chicken pieces then place butter pats over the top. There should be 1 butter pat for each chicken leg/thigh. If there is not enough cut up more butter to place on top of the chicken. Roast for approximately 45 to 55 minutes or until golden brown and cooked completely through with juices running clear. While chicken is roasting, remove the remaining marinade from the fridge and add to a small pot to heat up to serve with the chicken. Garnish with cilantro and parsley and serve with rice and remaining the marinade that was turned into a sauce. Notes Room temperature: Make sure the chicken is at room temperature before baking to ensure even cooking. Thermometer: For perfectly cooked chicken, use a meat thermometer to measure an internal temperature of 165F. Avoid burning: If your chicken is browning too quickly, cover it with aluminum foil. Rest: Let the chicken rest for at least 5 minutes after cooking, which redistributes the juices and prevents a dry texture.



Try this Herbal Orange Baked Chicken for a vibrant twist on classic baked chicken, featuring zesty citrus and aromatic herbs. Thanks to the marinade, the chicken turns out perfectly crisp and golden on the outside yet juicy and tender on the inside.


Ingredients

For the Marinade

1/3 cup Florida’s Natural® No-Pulp Orange Juice

1 tsp orange zest

1/4 cup lime juice

1 tablespoon honey

3 garlic cloves peeled

1/2 cup extra-virgin olive oil

1/2 cup fresh parsley plus more for garnish

1/2 cup fresh cilantro plus more for garnish

1 teaspoon kosher salt

1/2 teaspoon black pepper

For Chicken

3 lbs bone-in skin-on chicken thighs and/or drumsticks

2 teaspoons Italian seasoning

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried rosemary

¾ teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

6 garlic cloves minced

5 tablespoons salted butter cut in half (use more as needed)

1 medium sized orange sliced into rounds

1 medium sized sweet onion sliced into rounds


Instructions

For the Marinade

Add the Florida’s Natural No-Pulp Orange Juice, orange zest, lime juice, honey and garlic and blend until just smooth then drizzle in olive oil with the blender on low then add in the parsley and cilantro. Finally, add in salt and pepper. Taste the marinade and adjust seasoning if needed. Remove 1/2 cup of the marinade and place it covered in the refrigerator. This will be used later for a sauce.

For the Chicken

Season chicken with salt and pepper on both sides then add to a 13 x 9 inch baking dish. Pour the remaining marinade, about 1 cup, over the chicken then add the Italian seasoning, cumin, smoked paprika, rosemary, oregano, red pepper flakes and minced garlic. Rub all over the chicken really letting the flavor seep into each piece then add to the fridge for about 3-4 hours, covered, or overnight if you can.

Once the chicken is marinated, remove it from the refrigerator and let it come back to room temperature for at least 30 minutes. Preheat the oven to 425˚F.

Add orange slices and onions to the pan in between the chicken pieces then place butter pats over the top. There should be 1 butter pat for each chicken leg/thigh. If there is not enough cut up more butter to place on top of the chicken.

Roast for approximately 45 to 55 minutes or until golden brown and cooked completely through with juices running clear.

While chicken is roasting, remove the remaining marinade from the fridge and add to a small pot to heat up to serve with the chicken.

Garnish with cilantro and parsley and serve with rice and remaining the marinade that was turned into a sauce.

Herbal Orange Baked Chicken Try this Herbal Orange Baked Chicken for a vibrant twist on classic baked chicken, featuring zesty citrus and aromatic herbs. Thanks to the marinade, the chicken turns out perfectly crisp and golden on the outside yet juicy and tender on the inside. Ingredients For the Marinade 1/3 cup Florida’s Natural® No-Pulp Orange Juice 1 tsp orange zest 1/4 cup lime juice 1 tablespoon honey 3 garlic cloves peeled 1/2 cup extra-virgin olive oil 1/2 cup fresh parsley plus more for garnish 1/2 cup fresh cilantro plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper For Chicken 3 lbs bone-in skin-on chicken thighs and/or drumsticks 2 teaspoons Italian seasoning 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried rosemary ¾ teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 6 garlic cloves minced 5 tablespoons salted butter cut in half (use more as needed) 1 medium sized orange sliced into rounds 1 medium sized sweet onion sliced into rounds Instructions For the Marinade Add the Florida’s Natural No-Pulp Orange Juice, orange zest, lime juice, honey and garlic and blend until just smooth then drizzle in olive oil with the blender on low then add in the parsley and cilantro. Finally, add in salt and pepper. Taste the marinade and adjust seasoning if needed. Remove 1/2 cup of the marinade and place it covered in the refrigerator. This will be used later for a sauce. For the Chicken Season chicken with salt and pepper on both sides then add to a 13 x 9 inch baking dish. Pour the remaining marinade, about 1 cup, over the chicken then add the Italian seasoning, cumin, smoked paprika, rosemary, oregano, red pepper flakes and minced garlic. Rub all over the chicken really letting the flavor seep into each piece then add to the fridge for about 3-4 hours, covered, or overnight if you can. Once the chicken is marinated, remove it from the refrigerator and let it come back to room temperature for at least 30 minutes. Preheat the oven to 425˚F. Add orange slices and onions to the pan in between the chicken pieces then place butter pats over the top. There should be 1 butter pat for each chicken leg/thigh. If there is not enough cut up more butter to place on top of the chicken. Roast for approximately 45 to 55 minutes or until golden brown and cooked completely through with juices running clear. While chicken is roasting, remove the remaining marinade from the fridge and add to a small pot to heat up to serve with the chicken. Garnish with cilantro and parsley and serve with rice and remaining the marinade that was turned into a sauce. Notes Room temperature: Make sure the chicken is at room temperature before baking to ensure even cooking. Thermometer: For perfectly cooked chicken, use a meat thermometer to measure an internal temperature of 165F. Avoid burning: If your chicken is browning too quickly, cover it with aluminum foil. Rest: Let the chicken rest for at least 5 minutes after cooking, which redistributes the juices and prevents a dry texture.


Notes

Room temperature: Make sure the chicken is at room temperature before baking to ensure even cooking.

Thermometer: For perfectly cooked chicken, use a meat thermometer to measure an internal temperature of 165F.

Avoid burning: If your chicken is browning too quickly, cover it with aluminum foil.

Rest: Let the chicken rest for at least 5 minutes after cooking, which redistributes the juices and prevents a dry texture.

Herbal Orange Baked Chicken Herbal Orange Baked Chicken Reviewed by EL KATIBI MARIA on September 30, 2023 Rating: 5

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