Roasted Orange Chicken In The Pressure Cooker That'll Wow You
Succulent chicken infused with tangerine, ginger, and savory soy flavors, roasted till golden and juicy in a pressure cooker and oven combo.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 5 small tangerines or clementines fresh and zesty
- ½ cup dark brown sugar packed
- ¼ cup soy sauce
- 1 ½ teaspoons vinegar rice vinegar or white vinegar
- 1 whole chicken 4-pound, cleaned
- 1 teaspoon ground cayenne pepper
- Salt and black pepper to taste
- 8 slices fresh ginger peeled
Instructions
Instructions
- Preheat your oven to 425°F.
- Juice 3 tangerines and slice the other 2 into rounds. Set aside.
- In a saucepan, stir together the tangerine juice, brown sugar, soy sauce, vinegar, and cayenne over medium heat until sugar dissolves. Let cool.
- Season the chicken inside and out with salt and pepper.
- Stuff the cavity with ginger slices and tangerine rounds. Tie the legs with kitchen twine and tuck wings under.
- Place the chicken in roasting pan, brush with glaze, and scatter remaining ginger and tangerines around.
- Roast for 60 to 75 minutes until skin is golden and internal temperature reaches 165°F in the thigh.
- Baste occasionally during roasting for extra moisture and color.
- Let the chicken rest 10 minutes after removing from oven.
- Serve carved with pan juices and roasted tangerine slices.
Notes
Leftovers stay fresh for 4 days refrigerated or can be frozen for later. Reheat gently with a splash of water or broth and serve with extra tangerines if available.