Orange Roasted Chicken with Rice


orange-roasted-chicken-whole

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.

roasted-orange-chicken-plated

Verdict:

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

  • Servings: 6-8
  • Time: 1 hour and 45 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400 degrees. Move rack to lowest setting in the oven.
  2. In a bowl stir together, honey, thyme, cumin, paprka, and red pepper flakes.
  3. Rub your pan with olive oil to coat the sides and bottom.
  4. Place rice in the bottom of the pan with chicken stock and onion.
  5. Salt and pepper the chicken on all sides. Lay the chicken on top of the rice.
  6.  Pour the orange juice mixture over the chicken and tuck the orange slices around the chicken.
  7. Place pan in oven for 60 minutes. Baste chicken every 15 minutes and stir rice if you can.
  8. 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.
  9. 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.
  10. Remove chicken from pan and cut. Stir and serve with orange rice.

 

15 Comments Add yours

  1. renxkyoko says:

    I can taste this already. Nom, nom. ^^

    Liked by 2 people

    1. koolaidmoms says:

      Thank you! It was orangey!

      Liked by 1 person

  2. I love roasted chicken! It looks great, Marci!

    Liked by 2 people

    1. koolaidmoms says:

      Thanks!

      Liked by 2 people

  3. I have not tried orange with roasted chicken..but it looks and sounds delicious! Thanks for this 🙂

    Liked by 2 people

    1. koolaidmoms says:

      Thanks for stopping by! I like oranges better than lemons so decided to give it a try. It was surprisingly tasty!

      Liked by 2 people

      1. I’ll try it myself! Sounds wonderful

        Liked by 2 people

        1. koolaidmoms says:

          Experiment with it and have fun!

          Liked by 2 people

  4. This looks so yummy Marci! Nice to have a new pan! I love new cooking stuff

    Liked by 1 person

    1. koolaidmoms says:

      Thank you, Lynn! I love it.

      Liked by 1 person

    1. koolaidmoms says:

      Thank you. Play with it and making it what you like! 🙂

      Like

  5. Lacey says:

    Oh nice. Adding orange in place of lemon is great idea! Easy switch for a new take on a dish. Love it.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much!

      Like

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