Orange-Glazed Roast Chicken with Stir-Fried Baby Bok Choy

This orange chicken gets a double dose of citrus—in the bed of sliced rounds that perfume the roasting bird and in the deliciously sticky glaze that also serves as a dipping sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the roast chicken: Preheat the oven to 450 degrees.

Step 2

Finely grate the zest of 1 orange and reserve in a small bowl for the glaze. Thinly slice the oranges into rounds, then scatter on the bottom of a roasting tray. Top with the red onions, then pour in the Florida's Natural Orange Juice. Place the roasting rack on top.

Step 3

Add the butter, ginger powder, chile sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.

Step 4

For the orange glaze: Meanwhile, add the Florida's Natural Orange Juice, honey, soy sauce, vinegar, ginger chile sauce and reserved orange zest to a saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more. *After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of orange juice to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.

Step 5

For the stir-fried baby bok choy: Heat the sesame oil in a pan set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.

Step 6

Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.