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
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.
APPLE-GLAZED CHICKEN THIGHS
My "pickatarian" child is choosy but willing to eat this chicken glazed with apple juice and thyme. I dish it up with mashed potatoes and green beans. -Kerry Picard, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 204 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 255mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
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.
APPLE-GLAZED ROAST CHICKEN AND RICE
The glimmering, crispy skin of this chicken dish gets its flavor from a sweet-tart blend of apple jelly and cider vinegar. Tip: To save time, cook the rice and chicken together in a casserole dish with a tight-fitting lid. That way the rice will remain moist as it bakes.
Provided by Annacia
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- GLAZE:
- In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
- Heat; stir over medium heat.
- Bring to boiling.
- Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
- Remove from heat.
- Stir in apple pie spice.
- Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
- CHICKEN:.
- Preheat oven to 325°F
- Skewer neck skin of chicken to back; tie legs to tail.
- Twist wing tips under back.
- Place chicken, breast side up, on a rack in roasting pan.
- Sprinkle with salt.
- Roast, uncovered, 1-1/4 hours.
- Cut string.
- Place apples around chicken.
- RICE:.
- Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
- Brush chicken and apples with some of one portion of glaze.
- Sprinkle with pepper.
- Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
- Stir green onion into rice.
- Transfer rice to platter; top with chicken and apples.
- Cover with foil.
- SAUCE:
- Skim fat from juices in roasting pan; discard.
- Pour remaining glaze portion into the roasting pan.
- Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
- Strain; season to taste with salt and pepper.
- Transfer to gravy boat.
- Garnish with sage. Makes 6 servings.
Nutrition Facts : Calories 782.1, Fat 40.9, SaturatedFat 12.3, Cholesterol 183.3, Sodium 207.1, Carbohydrate 60.8, Fiber 4.4, Sugar 44.5, Protein 42.5
MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
APPLE GLAZED ROASTED CHICKEN
Low-cal, low effort and delicious. The best part of this recipe is the apple-cinnamon glaze, which goes great over the chicken and a side of white rice. Originally from a free recipe card I got at Giant grocery store.
Provided by LexingtonMom
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees; be sure racks are positioned to allow for roasting a whole chicken.
- Whisk together apple juice concentrate, corn starch and cinnamon in saucepan over medium heat. Cook until thickened, stirring constantly. Remove from heat.
- Spray roasting pan with non-stick spray. Remove skin from breast portion of chicken and top of drumsticks. Place in pan, breast-side up.
- Spoon some of the apple-cinnamon glaze over chicken breast and drumsticks, enough for a thin coating **To avoid bacterial contamination, never touch the spoon to the raw chicken; you may wish to use a basting brush to spread the glaze around on the chicken, but never bring this into contact with the remaining glaze.**.
- Roast uncovered for 1-1/4 to 1-1/2 hours until cooked through and juices run clear. It is best --but not crucial-- to reapply the glaze every 20 minutes or so.
- Heat remaining glaze in microwave and serve alongside chicken.
Nutrition Facts : Calories 596.6, Fat 35.1, SaturatedFat 10, Cholesterol 160.4, Sodium 167.1, Carbohydrate 30.1, Fiber 0.1, Sugar 27.2, Protein 38
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HONEY GLAZED APPLE ROAST CHICKEN - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish FoodCategory Main, DinnerServings 6Total Time 2 hrs
- Preheat the oven to 400 degrees F. Rinse and pat dry the chicken. Stuff the apple, lemon wedges, and rosemary sprigs inside the cavity until completely full. Using kitchen twine, tie the legs together.
- Brush the outside of the chicken generously with the melted margarine and olive oil. Sprinkle on the salt and pepper.
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- After 90 minutes, remove from oven, brush with honey and place back in the oven for another 10 minutes. Watch chicken carefully, as honey can burn quickly. Let chicken sit for at least 10 minutes before serving, or serve at room temperature with the pan juices.
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