ROAST SPICED CHICKEN
Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
SPICY RAPID ROAST CHICKEN
This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.
Provided by Nancy Blair
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
- Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
- Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
SPICED CHICKEN WITH APPLES
This recipe is sponsored by Santa Margherita. Ease into autumn with this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. A side of garlicky sauteed Swiss chard provides the perfect earthy balance.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside.
- Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.
- Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.
Nutrition Facts : Calories 380 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 630 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 39 grams
SWEDISH ROAST CHICKEN WITH SPICED APPLE RICE
From Marcus Samuelsson of Aquavit, who says it was what his Swedish Grandmother made on Sunday nights. My change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.
Provided by Chef Kate
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Pre-heat oven to 350°F.
- Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
- In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
- Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
- With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
- Add half the spice mixture to the vegetables and reserve the rest.
- Rinse the chicken inside and out and pat dry with paper towels.
- Remove all the excess fat.
- Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
- Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
- Scatter the remaining vegetable mixture around the chicken.
- Roast for about one hour.
- Remove the vegetables that are loose in the pan and set aside in a bowl.
- Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
- During this time, if the pan becomes too dry, add water a few tablespoons at a time.
- Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
- Keep the vegetables warm.
- Place the roasting pan over heat on the stove top and add the water and stock or white wine.
- Bring liquid to a boil, stirring and scraping to deglaze the pan.
- Pour the liquid into a measuring cup, degreasing as best you can.
- Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
- Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
- Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
- Bring to a boil over high heat.
- As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
- Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
- Season to taste with salt and pepper.
- Combine the remaining yogurt with the pan juices in the sauce boat.
- Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.
Nutrition Facts : Calories 566.5, Fat 22, SaturatedFat 6, Cholesterol 88.7, Sodium 1031.4, Carbohydrate 64, Fiber 4.7, Sugar 13.9, Protein 27.4
SPICY ROASTED CHICKEN THIGHS
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
- Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams
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
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