Recipe courtesy of Tiffani Thiessen
Episode: Girls Night In
Roasted Asparagus with Orange Glaze
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Orange Citrus Glaze:
  • 1 large navel orange, zested and juiced (1/2 cup)
  • 2 tablespoons honey 
  • 2 tablespoons fresh oregano, chopped 
  • 2 tablespoons sherry vinegar 
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup canola oil 
  • Roasted Chicken with Orange Glaze, optional, recipe follows
Asparagus:
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper 
  • Freshly grated orange zest, for garnish 
ORANGE CITRUS GLAZE:
  • 1 large navel orange, zested and juiced (1/2 cup)
  • 2 tablespoons honey
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 cup canola oil
CHICKEN:
  • 4 boneless skin-on chicken breasts
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper

Directions

Asparagus:

For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. 

For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F. 

Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.

Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze. 

CHICKEN:

For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup

For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.

Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. 

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Alton Brown

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Roasted Asparagus Wrapped in Prosciutto

Recipe courtesy of Giada De Laurentiis

Bietole al Forno: Roasted Beets with Asparagus

Recipe courtesy of Mario Batali

Asparagus

Recipe courtesy of Rachael Ray

Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms

Recipe courtesy of Rachael Ray

Roasted Asparagus with Poached Egg and Parmigiano-Reggiano

Pan-Roasted Asparagus with Shiitake Mushrooms and Cherry Tomatoes

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here