Roasted Orange Chicken and Glazed Vegetables. 25 minutes in a 425 degree oven.
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons ground coriander
- 2 navel oranges sliced 1/4 inch thick slices
- 4 carrots peeled and cut into 2 inch pieces
- 3 parsnips peeled and cu into 2 inch pieces
- 2, 3 , or 4 boneless chicken breast halves i cut mine in two chuncks
- 3/4 teaspoon ground black pepper
- 2 cups mixed salad greens
- 1 tablespoon chopped tarragon
- 2 sweet potatoes peeled and cut inot 1/2 inch slices
- Carbohydrate 29.0062442664079 g
- Cholesterol 0 mg
- Fat 1.26422690375638 g
- Fiber 6.50452459547119 g
- Protein 2.22604308232133 g
- Saturated Fat 0.182771254784461 g
- Serving Size 1 1 Serving (186g)
- Sodium 60.1324280296909 mg
- Sugar 22.5017196709367 g
- Trans Fat 0.152545596120817 g
- Calories 128 calories
Step-by-step
- Preheat the oven to 425 degrees. Cut 3 orange halves into 1/4 inch thick slices and place on a rimmed baking sheet with carrots, parsnips and chicken and sweet potatoes. Drizzle with 1 tablespoon iol and toss to coat. Rub chicken with coriander (and I rolled in bread crumbs) and arrange in a single layer surrounded by oranges and vegetables. Season with 1/2 teaspoon each of salt and pepper. Roast until chicken is cooked through and vegetables are tender, about 25 minutes.
- Meanwhile, juice remaining orange half into a large bowl and whisk with mustard and remaining oil, pepper, salt. Add green to the bowl an toss to coat.
- Transfer chicken to a cutting board. Drizzle hone over vegetables and sprinkle with tarragon. Stir to combine. Slice chicken breasts and serve with salad and vegetables.
Monitoring the twenty-five-minute roasting window at four hundred twenty-five degrees requires close attention because dense root vegetables and lean poultry share the exact same sheet pan. When thick carrots and dense sweet potato rounds offer no resistance to the tines of a fork while the sliced navel oranges caramelize at their edges without burning, the pan should immediately leave the heat.
Assessing poultry doneness accurately without a probe thermometer relies entirely on visual and textural indicators rather than guesswork. Pircing the thickest portion of the boneless breast should yield juices that run completely clear rather than pink, and the internal flesh transitions from translucent pink to an opaque white throughout. Overcooking dries out lean white meat rapidly at high oven temperatures, making precise timing essential.
Freezing cooked root vegetables alters their cell structure through water expansion, which causes them to turn mushy upon thawing. Storing roasted components in airtight containers within the refrigerator for up to three days preserves texture much better than freezing. Reheating works best in a four-hundred-degree oven for ten minutes to restore crispness.
