Orange-Glazed Roast Chicken with Stir-Fried Baby Bok Choy

Name: Orange-Glazed Roast Chicken with Stir-Fried Baby Bok Choy
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Asian
Ingredients: 3 oranges; 1 large red onions, cut through the root into 1/2-inch-thick wedges; 2 cups Florida's Natural Orange Juice, plus more if needed; 1 stick (8 tbsp) unsalted butter, at room temperature; 1 tbsp ginger powder; 1/2 tsp chile sauce, such as sambal oelek; Kosher salt and freshly ground black pepper; One 4-pound chicken; 1 cup Florida's Natural Orange Juice; 1/4 cup honey; 2 tbsp soy sauce; 2 tbsp rice wine vinegar; 2 tsp ginger powder; 1 tsp chile sauce, such as sambal oelek; 1 tsp cornstarch; 1 tbsp sesame oil; 2 tsp ginger powder; 6 ounces sugar snap peas; 1lb baby bok choy, sliced crosswise into 1/2-inch-thick pieces; 2 tbsp rice wine vinegar; Kosher salt

6 steps

Prep:30minCook:2h

This orange chicken gets a double dose of citrus—in the bed of sliced rounds that perfume the roasting bird and in the deliciously sticky glaze that also serves as a dipping sauce.

Updated at: Thu, 28 Nov 2024 16:16:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories553.2 kcal (28%)

Total Fat35.6 g (51%)

Carbs27.4 g (11%)

Sugars22.2 g (25%)

Protein30.7 g (61%)

Sodium569.1 mg (28%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For the roast chicken: Preheat the oven to 450 degrees.

Step 2

Finely grate the zest of 1 orange and reserve in a small bowl for the glaze. Thinly slice the oranges into rounds, then scatter on the bottom of a roasting tray. Top with the red onions, then pour in the Florida's Natural Orange Juice. Place the roasting rack on top.

oranges3

red onions1

Orange Juice2 cups

Step 3

Add the butter, ginger powder, chile sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.

chicken4 pound

kosher salt

freshly ground black pepper

chile sauce½ tsp

ginger powder1 Tbsp

unsalted butter1 stick

Step 4

For the orange glaze: Meanwhile, add the Florida's Natural Orange Juice, honey, soy sauce, vinegar, ginger chile sauce and reserved orange zest to a saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more. *After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of orange juice to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.

Orange Juice1 cup

honey¼ cup

soy sauce2 Tbsp

ginger powder2 tsp

rice wine vinegar2 Tbsp

chile sauce1 tsp

cornstarch1 tsp

Step 5

For the stir-fried baby bok choy: Heat the sesame oil in a pan set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.

sesame oil1 Tbsp

ginger powder2 tsp

sugar snap peas6 ounces

baby bok choy1 lb

rice wine vinegar2 Tbsp

kosher salt

Step 6

Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.