Glazed Roast Chicken Food

HONEY GLAZED CHICKEN

Steps:

• Put 2 chicken breasts, skin side up in a small baking dish and season.
• Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and potatoes roasted with herbs and garlic.

ROASTED CHICKEN WITH ORANGE GLAZE

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

GLAZED ROAST CHICKEN

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.

SOY-GLAZED ROAST CHICKEN

Steps:

• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
• Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
• Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
• Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.

MAPLE GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 200°C / 180°C fan-forced.
• Combine Butter, mustard and half the maple syrup in a small bowl.
• Carefully slide your fingers between the flesh and skin of the chicken breast to loosen. Spoon the mixture under the skin. Use your hands to spread the mixture evenly over the chicken, brushing any of the remaining mixture over top of chicken. Season with salt and pepper. Use kitchen string to tie the legs together.
• Place chicken and onions in baking dish. Scatter with herbs. Drizzle remaining maple syrup over top of chicken. Bake for 1 hour to 1 ¼ hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a serving platter. Set aside for 10 minutes to rest before serving.

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
• Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
• When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

MUSTARD-GLAZED ROAST CHICKEN WITH WALDORF STUFFING

Steps:

• Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
• Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
• Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
• Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
• Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.

OVEN ROASTED WHOLE CHICKEN

Steps:

• In a sauce pan, combine all ingredients and warm gently over medium heat, stirring occasionally.
• Do not bring the mixture to boil. Only warm enough for all ingredients dissolve completely.
• Once everything is incorporated, remove the pan from the heat. Let the sauce cool down to room temperature.
• Transfer the sauce to an air-tight container. It can be kept up to a month in refrigerator.
• Pat dry the chicken with paper towel.
• Sprinkle dry-rub mixture all over the chicken, include its cavity and the back.
• Transfer the chicken to a clean pan, tuck the wing tips behind the shoulders, tie the legs using cooking twine if necessary.
• Cover loosely with plastic wrap and let the chicken tenderize and absorb the dry-rub for at least 1 day (maximum 2 days) in the fridge.
• Pre-heat the oven to 450F
• Take the chicken out of the fridge and let it cool down at room temperature for 15 minutes before roasting.
• Line a baking pan with heavy duty aluminum foil, place the chicken in the pan, breast side up.
• Place the chicken on the center rack of the oven and roast for 30 minutes.
• Turn the oven temperature to 460F.
• Take the chicken out and carefully flip it over using plastic or wooden spatulas.
• Return the upside down chicken to the oven and continue to roast for 10 minutes.
• After that, take the chicken out and brush an even layer of BBQ sauce all over the back of the chicken.
• Flip the chicken back to breast side up.
• Continue to cook for 5 minutes, then brush another layer of BBQ sauce on the breast side.
• Cook for another 5 minutes. The chicken should be done cooking at this time.
• Take the chicken out of oven, let it rest for 5 to 10 minutes, then serve.

PLUM-GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE

Steps:

• For the Roasted Garlic Glaze:.
• Preheat the oven to 325 degrees F.
• Cut off the top third of each head of garlic.
• Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Into a food processor squeeze each head of garlic gently to release the flesh.
• Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• Transfer to an airtight container and refrigerate until ready to use.
• (The glaze can be made up to 1 day in advance).
• For the Chicken:.
• Preheat the oven to 375 degrees F.
• Separate the legs& thighs.
• Season the chicken on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• Roast for 16 minutes.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• For the Lemon Herb Sauce:.
• In a small saucepan, bring the chicken stock to a simmer.
• Transfer to a blender or food processor.
• Add the mustard and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Serve immediately.

GLAZED ROASTED CHICKEN THIGHS

Steps:

• In a medium bowl, combine all ingredients except chicken; reserve half of the teriyaki mixture, cover and refrigerate until ready to use.
• Place chicken in a large resealable plastic bag, and pour remaining teriyaki mixture over chicken. Seal bag and marinate in refrigerator at least 2 hours, turning occasionally. (See Tip.)
• Preheat oven to 425 degrees F. Cover a 10- x 15-inch rimmed baking sheet with aluminum foil. Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on baking sheet.
• Bake 30 minutes, remove chicken from oven and brush with reserved teriyaki mixture. Bake 15 to 20 more minutes or until chicken is no longer pink in center.

TENDER HONEY-GLAZED WEBER Q ROAST CHICKEN

Steps:

• Crush 5-6 cloves of fresh garlic and 3-4 stems of rosemary into a mortar & pestle to create a wet paste.
• Using your index finger, begin gently seperating the skin from the breast, until you reach as far as your finger will allow to the bottom and sides of the chicken breast.
• Repeat this process from the butt, gently pushing your finger between the skin and flesh seperating the skin from the leg and thighs on both sides of the chicken.
• Add a generous amount of the garlic and rosemary seasoning to the tip of your finger, and begin spreading it under the skin, thighs and legs. If you find there are clumps, massage these out by pinching the skin and rolling between your fingers.Leave in the fridge to marinate overnight.
• When you are ready to begin cooking, start by cutting 1 lemon in half and put it into the butt, together with 3 sticks of rosemary. Add 3 cloves of fresh peeled garlic if you wish.
• Tie both legs together tightly with cooking string.
• With the other half of the lemon, drizzle over the chicken breast, thighs and legs followed by some extra virgin olive oil, salt and pepper.
• Place a new convection tray on to the grill and the trivet on top.
• Family Q: Turn both gas control knobs to the full position and ignite.Baby Q & Medium: Turn the single gas knob to the full position, close the lid to heat up for 10 minutes.
• Place the chicken onto the centre of the trivet and insert a meat thermometre into the centre of the chicken breast on an angle. Try not to touch the bone then close the lid.
• Weber Q Family: Turn the small control knob off and the large control knob to the middle roasting position.Baby Q and Medium: Turn the gas control knob down to the middle roasting position.
• In a saucepan melt the butter and add the crushed garlic and stir for 30-60 seconds.
• Add the honey and dijon mustard to the saucepan together with a pinch of salt and pepper, and stir continously for 2 minutes, gradually bringing down the heat.
• When the chicken reaches 30°C or 86°F internally it is time to brush on the honey glaze.
• Lift the lid on the Weber Q and generously brush the glaze over the entire chicken, making sure to cover the sides. And close the lid.
• Once the chicken reaches 60°C or 140°F, lift the lid and brush on the glaze for the second time. Close the lid once again.
• When the internal temp of the chicken reaches 71°C or 159°F it is time to take it out of the weber. Remove the meat probe, put the chicken onto a tray and allow to rest for 15-10 minutes. The temp will rise another 3°C making it safe to it.
• Carve, serve and enjoy!

HONEY-SOY GLAZED PORK ROAST

Steps:

• Preheat oven to 400ºF (200ºC). Pat pork roast dry with paper towel. Place fat-side up on rack in roasting pan. Stud roast all over with cloves. Pour broth into bottom of roasting pan.
• In bowl, whisk together honey, soy sauce, brown sugar and garlic. Brush half the glaze over roast.
• Roast pork in lower-third of oven 20 min., then reduce temperature to 325°F (160°C). Brush roast with remaining glaze. Continue to cook, basting with pan drippings every 20 min. for 3 hr., or until meat thermometer inserted in thickest section registers 160°F (71°C). Tent with foil, if glaze browns too quickly.
• Remove roast from oven; tent loosely with foil to rest 20 min. Thinly slice to serve.

APPLE-GLAZED ROAST CHICKEN AND RICE

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.

ROASTED ORANGE CHICKEN

Steps:

• Heat oven to 400 degrees.
• Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
• Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
• Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
• Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
• Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
• Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.