Spicy Roast Chicken Recipes

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.

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.

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

Steps:

• Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
• In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
• Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
• Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
• Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Steps:

• For marinade: In a large bowl, stir together marinade ingredients.
• Rinse chicken inside and out and pat dry completely.
• Remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
• Add chicken to marinade and rub inside and out to coat.
• Marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
• Preheat oven to 425F and line your roasting pan with aluminum foil.
• Arrange chicken, breast side down, and pour marinade over it.
• Roast chicken in middle of oven 30 minutes.
• Turn chicken breast side up and baste with pan juices.
• Roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (If you find chicken is getting too dark, tent loosely with aluminum foil).
• Let chicken stand, loosely covered, 10 minutes before carving.
• Skim fat off juices and serve with chicken and steamed rice.

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.

Steps:

• Preheat oven to 180 degrees C.
• Grind chillies, fennel seeds, coriander seeds, cumin seeds and salt in food processor until blended to powder.
• Rub the skin and cavity of chicken with garlic.
• Heat oil in wok or frying pan and cook onions for 3 minutes, then add mince and cook until browned, approx 10 minutes.
• Remove from heat and add lime juice, mint and coriander and allow to cool slightly, before stuffing the chicken.
• Secure opening with skewers or tie legs together.
• Brush chicken with oil and rub the skin with spice mixture.
• Bake chicken on roasting rack in baking dish for 30 minutes.
• Remove from oven and baste with coconut milk and pan juices.
• Bake for 40 more minutes, or until tender, basting frequently.

Steps:

• Preheat the oven to 350°.
• Using a large cleaver, or knife, cut the chicken in half by cutting down the backbone and along the breastbone.
• To prevent the wings from burning, tuck them underneath.,.
• Place the chicken, skin-side-up, on a rack in a baking dish and bake for 30 minutes.
• Meanwhile, combine the chilli, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly or pound, until smooth.
• Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.
• Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25 to 30 minutes, or until cooked through and rich red.
• Serve warm or at room temperature.