HONEY ROASTED CHICKEN
Put chicken in a baking dish and add some pantry staples. Let it bake, and presto! You'll have a sweet, succulent main course before you know it. Add rice or potatoes and an Asian frozen veggie mix, and supper is served. -Gwyn Brandt, Hibbing, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chicken., Bake, uncovered, at 375° for 22-26 minutes or until a thermometer reads 170°, basting occasionally.
Nutrition Facts :
SPICY HONEY-ROASTED CHICKEN
A weekend favorite, we call this 'sticky' chicken at our house, since the roasted spices and honey form a sticky, sweet and spicy coating during roasting. Wonderful when paired with a fresh green salad!
Provided by KDcook
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
- In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
- Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
- Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 523 calories, Carbohydrate 18.5 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 0.5 g, Protein 46.3 g, SaturatedFat 9 g, Sodium 462.6 mg, Sugar 17.6 g
HONEY SPICED ROASTED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
- Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
- Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
- Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.
CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
- Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
- Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.
ROAST CHICKEN WITH LEMON, HONEY AND ROSEMARY
Make and share this Roast Chicken With Lemon, Honey and Rosemary recipe from Food.com.
Provided by Wendys Kitchen
Categories Whole Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
- Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
- Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
- Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
- Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.
Nutrition Facts : Calories 1242.1, Fat 90.4, SaturatedFat 23.5, Cholesterol 325.1, Sodium 320.5, Carbohydrate 26.9, Fiber 4.6, Sugar 6.5, Protein 79.4
ROAST CHICKEN WITH LEMON
Steps:
- Working carefully to prevent tearing, loosen the skin over as much of the chicken as possible by slipping your hand under it. Rub the chicken flesh lightly with salt, and slide the herbs under the skin. (You should be able to see them through the skin.)
- Place all the lemon in the chicken's cavity, and cover the chicken in plastic wrap or foil. Refrigerate overnight.
- Heat oven to 400 degrees. Lightly coat the bottom of a roasting pan with olive oil. Unwrap the chicken and place it breast side up in the pan, surrounded by any vegetables to be roasted. Drizzle the vegetables with oil, turning them to coat well. Roast for 20 minutes, then baste the chicken and vegetables with pan juices. If there are no juices, add 1/4 cup water to the pan, scraping the bottom, and baste.
- Reduce temperature to 325 degrees. Continue basting every 10 to 15 minutes until the juices run clear when the chicken is pierced at the thigh, about 20 minutes to a pound. Roast vegetables until browned and caramelized, removing when cooked to taste.
- Transfer the chicken to a platter and keep warm. Remove the lemon from the cavity and place in the roasting pan, mashing it a bit to release the juices. Place pan on low heat and add the chicken stock, scraping the bottom of the pan. Carve the chicken, adding any juices to the pan. Pour the hot juices into a pitcher or gravy boat. Serve the chicken and vegetables, passing the juices separately.
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- Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavities with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves and 4 lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.
- Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve.
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