Roast Chicken With Orange Soy Sauce over Egg Noodles
"This is an easy, delicious way to roast chicken. The sauce gives the chicken a very subtle orange and soy flavor complimented by ginger and garlic. The recipe calls for chicken leg quarters, but I have also used a whole chicken or chicken pieces (adjusting the cooking time, of course). For an easy side dish, toss hot cooked lightly buttered egg noodles in 1/2 cup of the sauce. Steamed green beans or broccoli also make a nice accompaniment."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons soy sauce, reduced sodium
- 2⁄3 cup orange juice
- 1⁄2 teaspoon ginger, ground
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon garlic powder
- 4 chicken leg quarters, skin and fat trimmed (thighs & drumsticks)
- 1 lb egg noodles, large, cooked per package instructions
- 2 tablespoons butter, cut into small pieces
- 1⁄4 teaspoon black pepper, freshly ground
directions
- Preheat oven to 400°F.
- In a small bowl, whisk together soy sauce, orange juice, ginger, celery seed and garlic powder.
- After removing skin and trimming fat from chicken pieces, place pieces in a 9x13-inch baking pan. (Note: For easier clean-up, line baking pan with aluminum foil.).
- Pour soy sauce mixture over chicken pieces.
- Roast in oven for 40-45 minutes, basting every 10-15 minutes with soy sauce mixture, until chicken is done (juices run clear when piercing a fork in the thickest area of the meat).
- During last 10 minutes of chicken roasting time, cook egg noodles per package instructions. Drain well, return to pot and toss with 2 tbs. butter and black pepper. Cover pot and set aside until chicken is ready. When chicken is done, scoop 1/2 cup of the sauce from the pan and toss into egg noodles.
- Serve chicken over egg noodles.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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