Baked Orange Chicken and Potatoes
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr
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Servings
4
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Calories
570 kcal
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Course
Dinner
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Cuisine
American, International
Baked Orange Chicken and Potatoes
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🍗🍊🥔A one-pan EASY baked orange chicken recipe complete with super JUICY chicken quarters AND tender potatoes for the protein + side dish win! It's hard to believe there's so much FLAVOR from just 5 main ingredients but this meal is a chicken dinner winner. Picky-eater approved and perfect for busy weeknights!
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Ingredients
- 2 cups orange juice (freshly squeezed from about 6 oranges is preferred; store bought OJ may be substituted)
- 2 tablespoons olive oil
- 3 garlic cloves finely minced (or 1 teaspoon garlic powder, or to taste)
- 1 teaspoon salt or more to taste
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds Yukon Gold or yellow potatoes diced into 1/2-inch pieces (peeled if desired, read the FAQs for potato swaps)
- 4 medium chicken quarters (this is bone-in dark meat that includes the thighs, drumsticks, part of the back; read the FAQs for more info and substitutions)
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Instructions
- Preheat oven to 400F and spray the baking dish with cooking spray, if desired; set aside.
- To a medium bowl, add the OJ, oil, garlic, salt, pepper, and whisk to combine; set aside momentarily.
- Scatter the potatoes over the baking dish. Tip - Make sure the potatoes are cut in 1/2-inch or bite-sized pieces. If they're too big, they won't cook through in the alloted baking time. Hard potatoes are the worst so avoid big potato pieces.
- Add the chicken to the baking dish, nestling it down into the potatoes.
- Evenly pour the OJ mixture over everything and bake for about 50-60 minutes, or as needed until it's done (watch your chicken, not what the clock says). Baking time will vary on the size of your chicken, potatoes, your oven and baking pan, climate, etc. If desired, you can flip and toss the potatoes around a bit midway through the cooking process to help ensure even cooking. Baking Tips - Chicken is technically done when it reaches 165F, but for dark meat I like cooking it to 170-175F to make it more tender with that falling off the bone mouthfeel. Use a digital thermometer! Do not guess! If for some reason the chicken is getting a bit too browned on the outside but the inside isn't quite done, drape a sheet of foil over the top of your baking dish in the final 10-15 minutes of baking. If the skin isn't as crispy as you'd like, you can broil the chicken for a couple minutes, noting that the sugar in the OJ will be very prone to burning so you need to keep a very watchful eye on it if you decide to broil. I don't personally find it necessary, but am mentioning it.
- Optionally garnish with fresh herbs if desired and serve immediately.
Equipments used:
Notes
- Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for 30-60 seconds, or as desired.
Nutrition Information
Show Details
Serving
1serving
Calories
570kcal
(29%)
Carbohydrates
44g
(15%)
Protein
28g
(56%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
15g
Trans Fat
0.1g
Cholesterol
142mg
(47%)
Sodium
705mg
(29%)
Potassium
1277mg
(36%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
367IU
(7%)
Vitamin C
96mg
(107%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 570kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 705mg | 29% |
| Potassium | 1277mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 96mg | 107% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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