Orange Roasted Chicken with a Beer Brine

Orange Roasted Chicken with a Beer Brine could be just the dairy free recipe you've been looking for. For $1.41 per serving, you get a main course that serves 4. One portion of this dish contains around 25g of protein, 7g of fat, and a total of 204 calories. A mixture of juice of orange, skinless boneless chicken breasts, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. 145 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 30 minutes. It is perfect for Father's Day. It is brought to you by Table. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Chinese Star Anise-Orange Brine, Brine-pickled Beets with Ginger and Orange, and Beer Brined Roasted Cornish Game Hens with Orange Chili Sauce are very similar to this recipe.

Servings: 4

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First, brine the chicken by placing the chicken breasts in a large ziplock bag. Add the kosher salt, garlic, and peppercorn. Add enough beer to cover the chicken. You may need to use two bags if the chicken breasts are large. Place the bags in a large baking dish and refrigerate for 8 to 12 hours.After the 8 to 12 hours, remove the chicken breasts and rinse thoroughly with water. Pat dry.Preheat the oven to 450 degrees Fahrenheit.Heat a cast iron skillet over medium-high heat. Add a dash of olive oil, if needed. Add the sliced oranges to the hot pan and cook until browned on both sides. Remove the slices and place on a clean plate.In the same hot pan, add the chicken breasts. When the chicken starts to turn a golden brown, flip the chicken over and cook until browned on both sides, about 3 to 4 minutes. The chicken should still be raw in the center. Turn off the heat.Add the orange slices back to the cast iron pan with the chicken. Squeeze a little juice from the orange over the chicken breasts. Sprinkle a little salt and pepper over the chicken and add the rosemary sprigs to the cast iron pan. Place in the preheated oven.Roast until the chicken is cooked through with an internal temperature of about 165 degrees, about 15 to 20 minutes. Serve immediately.

 

Step by step:

1. First, brine the chicken by placing the chicken breasts in a large ziplock bag.

2. Add the kosher salt, garlic, and peppercorn.

3. Add enough beer to cover the chicken. You may need to use two bags if the chicken breasts are large.

4. Place the bags in a large baking dish and refrigerate for 8 to 12 hours.After the 8 to 12 hours, remove the chicken breasts and rinse thoroughly with water. Pat dry.Preheat the oven to 450 degrees Fahrenheit.

5. Heat a cast iron skillet over medium-high heat.

6. Add a dash of olive oil, if needed.

7. Add the sliced oranges to the hot pan and cook until browned on both sides.

8. Remove the slices and place on a clean plate.In the same hot pan, add the chicken breasts. When the chicken starts to turn a golden brown, flip the chicken over and cook until browned on both sides, about 3 to 4 minutes. The chicken should still be raw in the center. Turn off the heat.

9. Add the orange slices back to the cast iron pan with the chicken. Squeeze a little juice from the orange over the chicken breasts. Sprinkle a little salt and pepper over the chicken and add the rosemary sprigs to the cast iron pan.

10. Place in the preheated oven.Roast until the chicken is cooked through with an internal temperature of about 165 degrees, about 15 to 20 minutes.

11. Serve immediately.

Nutrition Information:

covered percent of daily need