Roast Chicken With Black Pepper Glaze Recipes

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ROAST CHICKEN WITH BLACK PEPPER GLAZE

I just love the smell of a chicken roasting in the oven when I have time to do it! This recipe came from the Women's Auxillary in Chicago, Illinois. The 30 minute chill time is included in the prep time!

Provided by breezermom

Categories     Very Low Carbs

Time 2h

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 8



Roast Chicken With Black Pepper Glaze image

Steps:

  • In a food processor, combine garlic, lemon juice, and 1 tsp olive oil. Process 30 seconds, stopping once to scraped down the sides. Set the garlic paste aside.
  • Remove the giblets and neck from the chicken. Rinse chickens thoroughly with cold water. Pat dry. Gently separate the chicken skin from the legs, thighs, and breasts; be careful not to tear the skin. Spread the reserved garlic paste under the skin.
  • Place the chicken on a lightly greased rack in a roasting pan, breast side up; rub the remaining olive oil over the chicken. Squeeze the lemon halves over the chickens, and place the halves inside the chicken cavities. Lift the wing tips up and over the back, tucking wing tips under the chicken. Secure with wooden picks, and tie the leg ends together with kitchen string. Sprinkle with the salt and pepper. Cover and chill for 30 minutes.
  • Add water to the roasting pan to a depth of 1/2 inch. Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone. Bake, uncovered, at 375 degrees for 1 hour and 20 minutes, or until the meat thermometer registers 170 degrees. Place on a serving platter lined with curly endive.

5 garlic cloves
1 teaspoon fresh lemon juice
3 teaspoons extra virgin olive oil, divided
3 1/2 lbs chicken (whole)
1 lemon, cut in half
1/8 teaspoon salt
1 tablespoon black pepper, freshly ground
curly endive lettuce

BLACK PEPPER ROASTED CHICKEN

The is a copycat of the popular 5-star grilled chicken found throughout Bangkok. This Thai-style roast chicken is deeply flavorful, with lots of black pepper.

Provided by Leela Punyaratabandhu

Yield Serves 4 to 6

Number Of Ingredients 11



Black Pepper Roasted Chicken image

Steps:

  • In a large bowl, combine the salt, oyster sauce, soy sauce, and honey and mix well to make a marinade. Pat the chicken dry with paper towels and put it in the marinade bowl. Rub the marinade on the chicken, going into every nook and cranny, inside and outside, and over and under the skin. Transfer the chicken to a gallon-size resealable plastic bag. Scrape every bit of the marinade into the bag, too. Seal the bag, and place it in the back of the refrigerator, where it is coldest, for 12 to 24 hours, flipping the bag a few times to make sure the marinade gets to every part of the bird.
  • When you are about to roast the chicken, take it out of the refrigerator and let it come to room temperature. Position an oven rack at the very bottom of the oven, then preheat the oven to 400°F.
  • In a mortar or small chopper, grind together the garlic, cilantro roots, and peppercorns to a smooth paste. Rub the paste all over the chicken the same way you did the marinade. Tuck the wings behind the bird's back and tie the legs together at the ankles with kitchen string. Rub the outside of the chicken with the oil. Place the chicken on its side in a shallow baking pan (preferably fitted with a rack).
  • Roast the chicken for 30 minutes. Turn down the temperature to 375°F, turn the chicken onto its other side, and continue to roast until the juices run clear when you pierce the inside of a thigh with the tip of a knife, 20 to 30 minutes longer. (If some parts of the chicken brown too soon during the baking, you can cover it loosely with an aluminum-foil tent.)
  • Let the chicken rest in the pan for 30 minutes (no less than that) before separating into bone-in breast quarters, thighs, and drumsticks. Serve with sweet chile sauce and rice.

2 tsp. salt
2 Tbsp. oyster sauce
2 Tbsp. Thai thin soy sauce or Golden Mountain seasoning sauce
2 Tbsp. honey or light or dark brown sugar
1 whole chicken, preferably free-range, between 2½ and 3½ pounds
6 large cloves garlic
¼ cup finely chopped cilantro roots or stems
1½ Tbsp. black peppercorns
2 Tbsp. vegetable oil
Thai sweet chile sauce, for serving
Warm steamed glutinous rice, for serving

CHICKEN WITH BLACK PEPPER CRUST

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 3 to 4 servings

Number Of Ingredients 6



Chicken with Black Pepper Crust image

Steps:

  • For the chicken: Preheat the oven to 400 degrees F.
  • Place the chicken, breast-side up, in the center of a roasting pan (see Cook's Note). Sprinkle liberally with salt and roast, undisturbed, 25 minutes. Remove and let the par-cooked chicken rest (the breast skin should be nicely browned).
  • For the crust: Place the breadcrumbs on a baking sheet and toast in the oven for 5 minutes. Remove and set aside. Finely chop the arugula and place in a medium bowl along with the toasted breadcrumbs. Place the peppercorns on a flat surface such as a cutting board and, using the underside of a skillet, crack them. (The peppercorns should be very coarsely crushed.) Add the peppercorns and butter to the bowl with the breadcrumbs and arugula and mix well.
  • Gently pat the crust on top of the chicken breast. Place the chicken back in the oven and roast until the juices run clear or a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 160 to 165 degrees F, an additional 25 to 35 minutes (see Cook's Note). Let rest at least 10 minutes, then carve and serve.

1 whole chicken (3 to 3 1/2 pounds)
Kosher salt
1 cup panko breadcrumbs
1 cup arugula leaves
1 1/2 tablespoons black peppercorns
3 tablespoons unsalted butter, softened

ROAST CHICKEN WITH APRICOT GLAZE

The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.

Provided by Priya Krishna

Categories     dinner, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14



Roast Chicken With Apricot Glaze image

Steps:

  • Heat the oven to 450 degrees with a rack set in the middle position.
  • Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
  • Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
  • Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
  • Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
  • Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
  • While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram

1 (4-pound) chicken, at room temperature
Kosher salt and ground black pepper
1 lemon, halved
1 small onion, chopped
8 sprigs fresh thyme
4 tablespoons olive oil
3 to 5 cups chicken broth
5 garlic cloves (4 of them crushed, 1 of them minced)
4 tablespoons unsalted butter, softened
4 tablespoons apricot preserves
1 shallot, finely chopped
1/3 cup red wine vinegar
1 cup dried apricots, sliced
1 cup roasted salted pistachios, whole or coarsely chopped (optional)

GLAZED ROAST CHICKEN

I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 6



Glazed Roast Chicken image

Steps:

  • Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.

1 cup white wine or chicken broth
1 cup apricot preserves or quince jelly
1 tablespoon stone-ground mustard
1 broiler/fryer chicken (3 to 4 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper

ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE

Provided by Damaris Phillips

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 13



Roasted Chicken with Bourbon Pear Butter Glaze image

Steps:

  • For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
  • For the roasted chicken: Preheat the oven to 425 degrees F.
  • Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
  • Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
  • For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
  • Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

4 cups unsweetened pear sauce (like applesauce, but pear)
1 1/2 cups sugar
1/2 cup bourbon
1 teaspoon ground cardamom
Juice of 2 lemons (save the rinds for the chickens)
Two 3- to 4-pound chickens
Salt and freshly ground black pepper
4 sprigs fresh rosemary
1 bulb fennel, quartered, fronds reserved for garnish
1 bulb fennel, shaved on a mandolin (or sliced very thinly), fronds reserved for garnish
Juice of 1 lemon
Olive oil, for drizzling
Salt and freshly ground black pepper

ROAST CHICKEN BREASTS WITH PEPPERS

This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Roast Chicken Breasts with Peppers image

Steps:

  • In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

Nutrition Facts :

3/4 teaspoon fennel seed, crushed
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 large sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
4 shallots, thinly sliced
1 cup chicken broth
1-1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

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