Orange Chicken (Convection Toaster Oven)
Once the chicken is done if you want, you can make a sauce from the liquid from the orange juice basting liquid and the chicken juices. Just make sure you remove the oil from the what's left in the pan. I'd use a little organic cornstarch or arrowroot flour to thicken this.
I cooked the chicken at 30 minutes per pound, and since I live at 5,000 feet I turned the temperature up to 375'F. At sea level keep the temperature at 325'F. It cooked perfectly. When I inserted the meat thermometer in it's breast, it read 165'F.
Featured Pinch Tips Video
- roasting chicken
- 1 can(s)
- thawed concentrate orange juice
- coconut oil, melted
- salt and pepper to taste
- 1 large
- orange (cut slits in it)
1Preheat the toaster oven to 350'F. Put it on the bake/convection setting.
2Remove the giblets from inside the chicken.
3Wash the chicken inside and out and pat dry.
4Cut slits in the orange and stuff it in the chicken's cavity.
5Brush the chicken with the melted coconut oil and salt and pepper the bird.
6Then baste with some of the orange juice. Place in the oven. Baste the bird every 20 minutes or so to ensure that the orange flavor gets into the chicken juices.
7At the end of the 2 hours 55 minutes test the breast with an oven thermometer. If it measures 165'F then it's done.
8Let the bird sit for a good 10 minutes before slicing. Remove the orange. Carve the bird.
9If you want, drain the orange and chicken bits from the pan and make a sauce. Make sure you remove the fat first.