Chile Roasted Chicken With Honey Lemon And Feta Food

HONEY LEMON BAKED CHICKEN

Steps:

• Preheat oven at 375 degrees Fahrenheit.
• In a bowl add all marinade ingredients - orange juice, lemon juice, honey, and salt and mix well until honey is fully dissolved.
• Coat chicken in juice mix. (I sliced chicken breasts in half for personal preference. You can keep'em whole.) then place chicken pieces in an oven-safe pan. Season top with black pepper. Cover with foil and cook for 20 minutes.
• After 20 minutes, remove foil, flip chicken and season with black pepper. Continue cooking for another 20-25 minutes or until thickest part of chicken registers 170 degrees and juices run clear when sliced.
• Juicy chicken is ready! Transfer chicken to a clean seal-able pan or slice and serve immediately. Or keep refrigerated until ready to use.

OVEN ROASTED HONEY LEMON CHICKEN (UNBELIEVABLY EASY)

Steps:

• Preheat oven to 475ºF.In a small bowl mix water, honey, olive oil, garlic and pinch of salt.Place the chicken, breast-side down, on a cutting board.Using sharp kitchen scissors, cut closely along each side of the backbone.Remove the backbone.Turn the chicken, breast-side up, and press firmly on the breastbone with your palm to flatten.Place the chicken in a large baking dish. Generously season with salt.Arrange the carrots around the chicken.Drizzle the chicken and carrots with honey mixture.Top the chicken with lemon slices.Bake until the chicken is cooked through and skin is golden, 25 -30 minutes.Let chicken rest for at least 15 minutes before slicing.Serve with roasted carrots and extra pan juices.

SPICY HONEY-ROASTED CHICKEN

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.

FETA ROAST CHICKEN

Steps:

• Crumble feta cheese into a bowl. Add garlic, red pepper flakes, black pepper, lemon zest, oregano, and 3 tablespoons olive oil. Mix and smear into a smooth paste with the back of a spoon. Reserve lemon juice for the sauce.
• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken cavity with salt and stuff rosemary and oregano inside. Tie legs together with string, season surface with salt, and tuck wingtips under. Place chicken in a roasting pan.
• Tuck fingers under the skin where the breast starts and lift it away from the flesh. Push a small rubber spatula between the skin and flesh and continue loosening the skin all the way down towards the wing. Repeat on the other side. Push a spoonful of the feta filling under the skin. Smooth over the surface of the skin to distribute filling evenly underneath. Repeat until filling is used up.
• Rub 2 teaspoons olive oil onto the chicken, smoothing over the skin. Dust the top with cayenne and season with kosher salt.
• Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 155 to 160 degrees F (68 to 71 degrees C), about 1 hour and 10 minutes. Let rest for 15 minutes.
• While the chicken is resting, pour off all, some, or none of the fat from the pan, and add lemon juice. Set over medium heat, and use the juice to deglaze the browned bits from the bottom of the pan. Add a splash of broth and adjust seasonings. Slice chicken and spoon sauce on top.

LEMON FETA CHICKEN

Steps:

• Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

HONEY CHILLI CHICKEN

Steps:

• Make the sauce by whisking together all the ingredients along with 4 tablespoons cold water. Set aside.
• In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir the egg into the chicken, then add the flour and the cornflour and stir with a metal spoon until the chicken is well coated.
• Heat enough oil to just cover the bottom of a large wok or frying pan over a medium-high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden. Set the chicken aside to drain on a plate lined with kitchen paper.
• Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken.
• Serve immediately, with the chopped spring onions sprinkled over the top.

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• Slice each clove of garlic into three slices.
• Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
• Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
• Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
• Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
• Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
• Bake for about 40 minutes or until the chicken is done.
• Remove from oven and sprinkle with feta cheese.

SIMPLE HONEY-LEMON ROASTED CHICKEN

Steps:

• Set oven and make butter. Preheat the oven to 500°F.In a small bowl, mix the softened butter with the lemon zest, lemon juice, honey, thyme and garlic. Season to taste with salt and pepper.
• Prep the chicken and baking dish. Remove the insides of the chicken, and pat dry with paper towels. Spread about 2 tablespoons of the butter mixture on the bottom of a small roasting pan that's at least a couple of inches larger than the chicken, on all sides.
• Baste and truss. Place the chicken in the pan, on top of the butter, breast side up. Rub 2 more tablespoons of the butter mixture under the skin. (This should include the breasts and legs.) Work your way under as much of the skin as possible -- if you're very gentle, it won't tear.Now truss the chicken with butcher's twine. (Here's How to Truss a Chicken.) (It's also okay to just tie the ends of the legs together if trussing it becomes tricky.) Rub the remaining blackberry-thyme butter mixture on top -- all over the skin of the chicken.
• Roast. Place the pan in the preheated 500°F oven and roast until the surface of the chicken is golden brown, about 20 minutes. Remove the chicken from the oven and reduce the heat to 350 F degrees.
• Flip. Very carefully, using tongs, placing one part inside the cavity and one gently on the top of the breast side, flip the chicken over so it's breast side down. Coat the back of the chicken with the remaining butter mixture and then return the chicken to the oven.
• Continue to roast. Once the oven has cooled to 350°F, continue to roast the chicken until internal temperature is 155°F -- this should take about an hour, but focus only on the temperature and not the time. (For an accurate reading of the temperature, place the thermometer deep into the flesh, away from bones.) During the roasting process, every 15 or so, use a spoon to baste the chicken with the butter and juices from the bottom of the pan.The final internal temperature will be about 165°F, as the chicken will continue to cook for several minutes outside of the oven. It should be nicely browned, the juices should run clear and the legs should move easily when it's done. (If you think it's getting too brown before the chicken is cooked, lightly cover it with foil in the oven.)
• Let the chicken rest. Once you remove the chicken from the oven, crumple up a few sheets of foil and place it under the chicken, beneath the legs. This will let all of the juices flow into the breasts while it rests for about 15 minutes.

GREEK CHICKEN WITH ROASTED VEGETABLES & LEMON VINAIGRETTE

Steps:

• Make the vinaigrette by combining together in a small jar the lemon zest, lemon juice, olive oil, feta cheese, honey, and freshly cracked black pepper, to taste. Set aside to allow flavors to mingle.
• Roast the Vegetables by preheating the oven to 400 degrees.
• Toss the veggies with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place the mushrooms and onions on the baking sheet then place the baking sheet into the oven and roast them for 10 minutes.
• Add the tomatoes and asparagus as well as the slivered garlic; toss the veggies and spread them out. Roast for another 7-10 minutes, or until the tomatoes are ready to burst and the vegetables are tender.
• Make the Greek chicken while the vegetables are roasting, by making a breading assembly line with two separate dishes. Pour the mayonnaise into a dish with two cloves of minced garlic then stir to combine. Next, combine the panko crumbs and parmesan cheese in a bowl with dill and oregano then season with sea salt and freshly cracked pepper, to taste; mix well.
• Prepare the chicken by cutting the thin portion of the bottom couple inches of the chicken breast off. Cut each remaining portion of the chicken breast in half lengthwise.
• Heat the oil and butter in the large nonstick skillet over medium-high heat.
• Dredge the chicken by dipping each piece of chicken completely into the mayonnaise mixture then dredge them in the panko mixture making sure they are evenly coated.
• Place into the hot skillet and cook the chicken for 6-7 minutes, or until golden brown. Carefully flip the chicken over and cook for another 5-6 minutes, or until golden brown and cooked through.
• To serve, place the crispy chicken on the sheet tray with the roasted vegetables. Drizzle the top of everything with the well-whisked lemon and feta vinaigrette then top with sprigs of fresh dill. Serve immediately and enjoy.

LEMON FETA CHICKEN

Steps:

• Preheat oven 350°F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
• Place chicken in prepared baking dish, drizzle with half lemon juice. Sprinkle with half oregano and pepper. Top with cheese and green onion. Drizzle with remaining lemon juice and oregano.
• Bake, covered, 45 minutes-1 hour, or until done.

LEMON, CHILLI AND GARLIC ROAST CHICKEN

Steps:

• Preheat the oven to 180˚C (350F). Line a roasting tray with baking paper.
• Make the chicken marinade. Peel and finely chop the garlic, or crush in a garlic press. Combine the olive oil, honey, garlic and chilli flakes in a small bowl. Cut one lemon in half and squeeze the juice into the bowl. Add a pinch of salt and pepper and then stir it all together. Set aside. Cut the second lemon into wedges. Set aside.
• Butterfly your chicken if it hasn't been done already (this is sometimes called "spatchcocked" chicken). This means cutting into the chicken along either side of the backbone, removing the backbone, and then flattening it. It's easiest done with kitchen scissors but a large sharp knife can do the job too.
• Place the butterflied chicken, skin side up, into a roasting tray. Pour the olive oil mixture all over the chicken, then use your fingers to massage it all over the bird. Arrange the lemon wedges in the tray on top of and around the chicken.
• Roast chicken until juices run clear and the skin of the chicken is starting to caramelise/blacken. For a 1.5kg chicken this will take about 1 hour and 10 minutes.
• Serve hot with your favourite sides. Leftovers can be stored in an airtight container in the fridge for up to 3 days.