Food Network
Home> Recipes> Chicken>
Pan-Roasted Chicken with Oranges and Rosemary Recipe

Pan-Roasted Chicken with Oranges and Rosemary

Aida Mollenkamp

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Chicken

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 32

Showing 1-10 of 32

Sort by:

Newest

  • on May 18, 2012

    Flag

    We absolutely loved this recipe! I highly recommend it!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 20, 2012

    Flag

    My family loves this recipe! I'm not really sure that I understand the negative comments, because I think the ingredients all come through wonderfully. The only change I make is that I do two slices of orange for each piece of chicken.

    The sauteed-then-baked skin is divine!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 14, 2012

    Flag

    I tried this recipe last night, I didn't use the rosemary and I am not a fan of salt. I used my own seasonings and followed the recipe. I found that leaving the skin of the orange on made the chicken a little bitter and there weren't enough orange flavors for me. I didn't want to waste it so I made an orange glaze from a recipe I found online and poured that on before baking and it was amazing. I googled orange chicken glaze recipe and chose the one by Sparkpeople - Orange "Chicken" Glaze.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 05, 2012

    Flag

    The orange didn't really come through in this recipe, but love the video for showcasing the technique. I will say that the skin got a little too crackly, but I think this was because I didn't turn it halfway through. I cooked 3 thighs and 2 drumsticks, took 35 minutes, and used the drippings to season some steamed cauliflower. Next time, I would take it out halfway through the cooking time to drain some of the liquid and flip the chicken. I would also tuck some boiled potatoes underneath. That way the potatoes are mostly cooked before the oven time and won't get too greasy (just half the amount of drippings.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 19, 2011

    Flag

    I thought this recipe turned out terribly. It was a pain to tuck the orange slices underneath the chicken skin and I didn't think the flavor of the oranges managed to absorb into the chicken. It turned out like plain baked chicken. It was so bland, I definitely think it needed that whole tablespoon of salt it called for. Something definitely felt like it was missing from this one.

    The chicken was so bland tasting, I ended up taking the same chicken from this dish and using another chicken recipe to turn it into a whole other dish! You couldn't even taste the remnant flavor of the old dish in the new one. That's how bland I thought it was.

    I really, really recommend another recipe that is similar to this one but about 100 times better. It's Melissa D'arabian's Crispy Chicken L'orange. Delicious! And it's also easier than this one! Definitely look that one up before trying this one.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 13, 2011

    Flag

    Spectacular! I've made this several times, and it always turns out so well. I think the addition of the red pepper flakes makes it extra special. Sauteeing the skin on chicken always makes it turn out moist for me. It makes a memorable meal with a simple side of fresh steamed spinach.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2011

    Flag

    Very, very tasty. Chicken is not my husband's favorite but he rated this a 4, which for him is a very high mark! I halved the recipe and used only chicken thighs, but otherwise followed the recipe exactly. This is a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 28, 2011

    Flag

    I did not like the orange taste with the chicken. It was easy to prepare. I just didn't think the flavors of the rosemary and the orange clashed, maybe just my taste buds.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 30, 2010

    Flag

    Every time I make this recipe I get compliments all around! It's absolutely delicious! The orange and rosemary are a great combination...really flavor the chicken well! Thanks Aida!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2010

    Flag

    Loved this recipe. It was really easy to make and looked very impressive. The flavors were perfect together. I used dried rosemary and it was fine. I did use the orange zest in the marinade which added a little extra orange flavor. Will be making this again real soon!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.