Recipe courtesy of Tiffani Thiessen
Episode: Girls Night In
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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
  • 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
  • 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. 

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