| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 large navel orange, zested and juiced (1/2 cup)
- 2 tablespoons honey
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- Roasted Chicken with Orange Glaze, optional, recipe follows
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- Freshly grated orange zest, for garnish
- 1 large navel orange, zested and juiced (1/2 cup)
- 2 tablespoons honey
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- 4 boneless skin-on chicken breasts
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
Instructions
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1000 |
| Total Fat | 81 g |
| Saturated Fat | 10 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 23 g |
| Protein | 40 g |
| Cholesterol | 111 mg |
| Sodium | 1042 mg |
Reviews
I made the glaze twice. Once as written & once with variations. This does not seem like a glaze to me. I think of it as a sweet, orange vinaigrette. Without the “glaze” the chicken is painfully bland. I will not be making this again.
I am not a fan of asparagus but I am now. The orange glaze is to die for! I am going to add this to my salad topped with the leftover chicken! Love your show!
This is fabulous