My mother gave me a new pan for Christmas. This was my first trial run with the pan. Though it worked good I realize I need to work more on when to cover and uncover dishes to get that nice brown skin that I wanted. In my old roasting pan I never thought about it but this time I added rice to the dish which changed things a bit for me.
The chicken was perfectly cooked. The kids LOVED the rice. Even my rice hating daughter said we need to make this again. It had a great orange flavor, the chicken was juicy and it was super simple to make!
I served this dish with a green side salad and broccoli to complete the meal.
Orange Roasted Chicken with Rice
- 1 whole chicken, 4-5 lbs.
- 1 1/2 cups medium grain rice
- 1 1/2 cups chicken stock
- 4 oranges, sliced into 1/4″ slices
- 1 onion, diced
- 5 cloves garlic, minced
- 1 1/2 cups orange juice, pulp free (make sure it is sweet and a flavor to your liking)
- 1/4 cup honey
- 1 teaspoon dried thyme
- 3 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- salt and pepper
- olive oil
- Preheat oven to 400 degrees. Move rack to lowest setting in the oven.
- In a bowl stir together, honey, thyme, cumin, paprka, and red pepper flakes.
- Rub your pan with olive oil to coat the sides and bottom.
- Place rice in the bottom of the pan with chicken stock and onion.
- Salt and pepper the chicken on all sides. Lay the chicken on top of the rice.
- Pour the orange juice mixture over the chicken and tuck the orange slices around the chicken.
- Place pan in oven for 60 minutes. Baste chicken every 15 minutes and stir rice if you can.
- Cover chicken after 60 minutes (if brown enough), check liquid in rice that it is absorbing and will not burn. If needed add a bit of chicken stock and continue to bake for 20 minutes.
- Remove chicken from oven and check temperature. It should be 160 degrees in the center of the breast. Remove and leave covered for 5 minutes or until the temperature rises to 165 degrees.
- Remove chicken from pan and cut. Stir and serve with orange rice.