How long can orange chicken last in the fridge?

Cooked orange chicken lasts 3–4 days in the fridge when stored in an airtight container.

Are you supposed to eat the orange peel in orange chicken?

You can eat roasted orange slices if thinly sliced, but most people enjoy the flesh and juices rather than the peel.

How long to reheat orange chicken in the oven?

Reheat at 350°F for about 15–20 minutes, covered with foil to keep it moist.

Is orange chicken supposed to be bitter?

It shouldn’t be. Bitterness usually comes from pithy or underripe oranges, so choose juicy ones with smooth skin.

Orange Chicken Roast with Fennel and Shallots Amazing Recipe

Description

A festive, citrus-forward chicken roast with fennel and shallots, perfect for Christmas dinner. Juicy, golden chicken paired with caramelized vegetables and bright orange flavors.

Ingredients

Scale

1 tablespoon fennel seeds

1 tablespoon coriander seeds

1/4 cup granulated sugar

1 tablespoon kosher salt

Zest of 2 medium oranges

5 sage leaves, finely chopped (about 1 tablespoon)

2 sprigs tarragon, finely chopped (about 2 tablespoons)

2 teaspoons Dijon mustard

1/4 cup extra-virgin olive oil (for marinade)

4 to 4.5-pound whole chicken

1/4 to 1/3 cup extra-virgin olive oil (for roasting pan)

2 medium Navel oranges, sliced

2 medium fennel bulbs, sliced

2 medium shallots, thinly sliced

1 cup orange juice

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Instructions

1. Grind fennel and coriander seeds. Rub sugar, salt, and orange zest together until fragrant, then mix with spices, herbs, mustard, and oil into a paste.

2. Pat chicken dry, remove spine, flatten breast, and coat evenly with marinade. Marinate at room temperature briefly or refrigerate uncovered overnight.

3. Heat oven to 425°F (220°C). Arrange orange slices, fennel, and shallots in a 9×13-inch pan with olive oil. Pour in orange juice and season with salt.

4. Place chicken breast-side up on top, poke skin with a knife, and tuck wings. Cover loosely with foil and bake 20 minutes.

5. Remove foil and roast 30–40 minutes more, basting with pan juices every 10 minutes. Cover dark spots with foil if needed.

6. Carve chicken and serve with roasted oranges, fennel, shallots, and pan juices. Sprinkle with flaky salt and fennel fronds.

Notes

For turkey, triple marinade and extend cooking time.

Chicken can marinate overnight in the fridge for deeper flavor.

Choose oranges with smooth skin and juicy feel for less bitterness.

If serving a larger group, cook two chickens on a large sheet pan instead of using a larger bird.

Save chicken spine and neck for making stock.

Leftover roasted scraps and bones can be roasted and simmered with water and vegetable scraps to make stock.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Christmas Dinner Recipes
Method: Roasting
Cuisine: Holiday

Nutrition

Serving Size: 1 portion