Roast Chicken With Orange Soy Sauce over Egg Noodles
Ready In: 1 hr
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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