I prepared this lemon and orange chicken recipe yesterday morning because I was going out and return home at lunch time.
I woke up early (6:15am). Does it happen to you to awake at about 5, 5:30 and don’t be able to sleep again? After 45 minutes I gave up and woke up to have breakfast.
So I put the chicken to bake before 7:00am… At first, I thought the aroma wouldn’t be the best to feel so early it was, but what a surprise! The lemon and orange give a delicate aroma that hides the typical chicken meat aroma while cooking (that I like, but maybe later in the morning :-)).
I came home for lunch, and my husband called me saying he had an appointment and wasn’t going to have lunch at home. So I ate my orange chicken portion and wrapped the remaining and we ate it today for lunch. What does it mean? That it can be prepared in advance! Today I warmed it in the oven for half an hour at 200°C/400°C (I didn’t preheat the oven as we were just back from the beach with our dogs ;-), so I put it into the oven and turn it on while we had our showers).
This recipe has another advantage: chicken breasts remain humid and soft.
I love easy recipes with few and fresh ingredients. I am always enthusiastic with these dishes. This orange chicken recipe can be prepared by anyone, no experience required.
The principal thing regarding this lemon and orange chicken recipe is that it needs some hours to marinate. I left it for a night into the fridge with the lemon and orange and, as said before, baked it the early morning. So you can also prepare the marinade during the morning and bake it for dinner.
Just squeeze the juice of 1 orange and 1 lemon over the chicken. Put the zests together with the chicken and some inside it. Cover with plastic wrap and let it marinate for some hours inside the fridge. Add salt and pepper (I added some dried tarragon too) and bake for one hour or until done.
- 1 chicken
- 1 orange
- 1 lemon
- tarragon (optional)
- Wash the orange and lemon.
- Cut them in big slices/pieces.
- Squeeze the lemon and orange juice onto the chicken.
- Put part of the zest inside the chicken and the rest into the same bowl.
- Cover with plastic wrap and let it marinate inside the fridge for about 8 hours.
- Preheat the oven to 180°C/356°F.
- Add salt, pepper and tarragon.
- Bake for about 1 hour, or until well done, turning it upside down once during baking time.
- If necessary, add !72 cup of water during cooking time.
- Buon appetito!
2 thoughts on “Orange Chicken Recipe”
We all loved it. I used thighs and it did throw off a lot of fat so it took time but thicked up like a dream. It kind of beaded below the fat and then became sticky. That sticky glaze is great and I am glad I read the directions to be patient. Also, I was worried that I would hate the skin since I usually only like skin if it is baked very crispy but after cooking it so long the skin becomes almost part of the glaze. So glad I finally made this recipe after years of planning to try it!
So glad to know that, William 😉