SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
FIVE-SPICE ROAST CHICKEN
Provided by Maria Helm Sinskey
Categories Chicken Garlic Marinate Dinner Spice Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan.
- Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
FIVE-SPICE ROAST CHICKEN (TOM DOUGLAS)
Make and share this Five-Spice Roast Chicken (Tom Douglas) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the paste: add the star anise, chile, cinnamon, fennel, cloves, and cardamom in a small pan over medium heat; toast for a few minutes until aromatic, shaking the pan.
- Let cool, then grind toasted spices in a spice mill or clean coffee grinder.
- Transfer ground spices to a small bowl.
- Add in the ginger, garlic, brown sugar, salt, and pepper.
- Gradually add the oil, stirring with a wooden spoon or rubber spatula to make a smooth paste.
- Trim the excess fat from the chicken and clean out the cavity.
- Rinse under cold water and pat dry.
- Use you hands to rub the spice paste all over the skin of the chicken; set the chicken on a rack over a baking pan and place it, uncovered, in the refrigerator overnight.
- The next day, preheat the oven to 425°; put the ¼ orange and star anise in the cavity of the chicken, season the bird with kosher salt, and place it on a rack in a roasting pan.
- *For easier cleanup, line the roasting pan with foil because the spice paste that drips off may burn.
- Using a bulb baster instead of a brush, so you don't disturb the spice crust, baste the chicken with the melted butter or bacon fat and put the bird in the oven to roast.
- Baste the chicken with the fat collecting in the bottom of the pan every 20 minutes.
- The chicken is done when an instant-read thermometer inserted in the thickest part of the thigh reads 175° and the juices run clear, about 1 ¼ hours.
- Remove the chicken from the oven and let rest 5-10 minutes before carving.
- To carve the chicken, cut off the legs and separate into leg and thigh.
- Using a knife or poultry shears, cut out the backbone, then separate the breasts by cutting through the breastbone.
- Cut off the wings, then cut each breast into 2 pieces.
- You should have 10 pieces-2 legs, 2 thighs, 4 pieces of breast, and 2 wings; pile the chicken pieces on a large platter and garnish with orange wedges.
Nutrition Facts : Calories 686.8, Fat 51.1, SaturatedFat 15.3, Cholesterol 175.7, Sodium 1902, Carbohydrate 17.7, Fiber 1.4, Sugar 14.1, Protein 38.4
FESTIVE GOLDEN FIVE-SPICE CHICKEN
Chinese five-spice gives this chicken a wonderfully warm, aromatic flavour that adults and children will love
Provided by Ching-He Huang
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 9
Steps:
- Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
- Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.22 milligram of sodium
FIVE-SPICE, SOY & LEMON ROAST CHICKEN
Try a roast with a difference - Chinese five-spice, citrus and ginger add warmth to the rich soy and hoisin sauce-based gravy
Provided by Jane Hornby
Categories Main course
Time 1h50m
Number Of Ingredients 11
Steps:
- Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
- Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
- Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.
Nutrition Facts : Calories 516 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 58 grams protein, Sodium 2.1 milligram of sodium
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