Roasted Orange-Brined Chicken

Roasted Orange-Bringed Chicken

Roasted Orange-Bringed Chicken

When you see “1 orange” in the ingredient list of a recipe, your likely gut reaction is to just grab any orange, like Valencia or Navel. But there are other choices that you might not have considered. From extra-sweet Cara Caras to dark-pigmented Moro oranges (aka blood oranges), which offer a change of pace in taste and hue. And personally I find it amusing to freak people out, including my kids, by cutting into a blood orange and revealing its internal flesh. This fall and winter, try mixing things up with different varieties. Most importantly, though, read the label. For optimal flavor and freshness, select oranges from within the United States.

To squeeze the most juice from the oranges, first roll them on the counter with a firm heel of the hand. Then use a citrus reamer or orange press to extract the liquid from each half, using a mini strainer to keep seeds and excess pulp out.

And besides the fresh flavor, you can feel good knowing you’re getting a good dose of vitamin C, potassium and folate, plus cholesterol-fighting soluble fiber if you eat all of the pulp, too.

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Roasted Orange-Brined Chicken

In this dish, marinating chicken in fresh orange juice produces a juicy interior, crackly brown exterior, and delicately infused, slightly sweet orange flavor. The acidity of the citrus and vinegar adds a bright balance to the dish, while reducing the need for excess salt. Roasting the chicken on a rack allows for the fat to drip away from the meat.

6 medium oranges (1 orange with zest finely grated, all oranges juiced)
1 lemon, zest finely grated, 1 tablespoon juice
1 tablespoon red wine vinegar
2 tablespoons basil chiffonade (stack leaves, roll, and thinly slice)
1 tablespoon finely chopped shallots
1 tablespoon chopped garlic
4 chicken leg quarters (about 4-5 pounds), trimmed of surface fat and excess skin
1/4 teaspoon + 1/8 teaspoon salt
Freshly ground white pepper (or use black pepper)

Line a medium mixing bowl with a gallon-sized plastic zipper lock bag and fold the top inch over to form a cuff. Pour the juices, zests and vinegar into the bag.

Combine the basil, shallots and garlic, and gently stuff under the skin of the chicken thighs, being careful not to tear the skin. Place the chicken in the bag. Squeeze all of the air out of the bag, seal tightly and refrigerate for 1-2 nights, rotating the bag on the second day to redistribute the marinade.

30 minutes prior to cooking remove the chicken from the refrigerator and pour some of the marinade into a cup. Preheat the oven to 350 degrees F. Line a large sheet pan with foil and place a cookie cooling rack on top. Transfer the chicken to the rack. Season the chicken on all sides with salt and pepper, leaving the chicken rounded sides up. Roast the chicken for 30 minutes. Remove the chicken from the oven and brush on the marinade. Put back in the oven until an internal meat thermometer reads 165 degrees F when inserted into the thigh, about 15-20 minutes. Allow chicken to rest 5 minutes before cutting.

Prep time: 30 minutes
Cook time: 45 minutes;
Inactive prep time: 48 hours
Makes 4 thighs and 4 legs

Nutrition Facts (1 thigh per serving): 365 calories, 22 g total fat (6 g saturated fat), 220 mg sodium, 133 mg cholesterol, 2 g total carbohydrate (0 g fiber), 36 g protein, 14% DV iron, 7% DV calcium, 6% DV Vitamin A, 16% DV Vitamin C.

Nutrition Facts (1 drumstick per serving): 280 calories, 15 g total fat (4 g saturated fat), 211 mg sodium, 106 mg cholesterol, 2 g total carbohydrate (0 g fiber), 30 g protein, 9% DV iron, 2% DV calcium, 5% DV Vitamin A, 16% DV Vitamin C.

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Roasted Orange-Brined Chicken | Michelle Dudash, RDN

Roasted Orange-Brined Chicken

Roasted Orange-Bringed Chicken

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: October 12, 2015

  • Yield: 4 legs, 4 thighs (8 Servings)
  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 1 hr 15 mins

In this dish, marinating chicken in fresh orange juice produces a juicy interior, crackly brown exterior, and delicately infused, slightly sweet orange flavor. The acidity of the citrus and vinegar adds a bright balance to the dish, while reducing the need for excess salt. Roasting the chicken on a rack allows for the fat to drip away from the meat.

Ingredients

Instructions

  1. Line a medium mixing bowl with a gallon-sized plastic zipper lock bag and fold the top inch over to form a cuff. Pour the juices, zests and vinegar into the bag.
  2. Combine the basil, shallots and garlic, and gently stuff under the skin of the chicken thighs, being careful not to tear the skin. Place the chicken in the bag. Squeeze all of the air out of the bag, seal tightly and refrigerate for 1-2 nights, rotating the bag on the second day to redistribute the marinade.
  3. 30 minutes prior to cooking remove the chicken from the refrigerator and pour some of the marinade into a cup. Preheat the oven to 350 degrees F. Line a large sheet pan with foil and place a cookie cooling rack on top. Transfer the chicken to the rack. Season the chicken on all sides with salt and pepper, leaving the chicken rounded sides up. Roast the chicken for 30 minutes. Remove the chicken from the oven and brush on the marinade. Put back in the oven until an internal meat thermometer reads 165 degrees F when inserted into the thigh, about 15-20 minutes. Allow chicken to rest 5 minutes before cutting.

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