Pan-Roasted Chicken with Oranges and Rosemary

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This recipe is a BIG family favorite at my house. For a more orange taste I added fresh orange juice and orange zest to the marinade. Also don't forget to add the left over marinade to the chicken before finishing it in the oven, don't want to waste a single drop of that delicious nectar!!! It turns into a type of glaze, really good on potatoes, be they roasted, mashed, or boiled! Bon Appetit fellow foodies!

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

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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!

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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.

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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.

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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.

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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.

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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!

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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.

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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!!