PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
ROAST CHICKEN WITH OLIVE-CORIANDER JUICE AND CHICKPEA FRIES
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h40m
Yield Four servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees. Season the chicken with the salt and pepper and place on a rack in a roasting pan. Roast until the juices run clear when pricked with a fork in the thickest part of the thigh, about 1 1/2 hours. Let stand for 10 minutes.
- Meanwhile, to make the fries, place the milk and the tablespoon of olive oil in a medium-size saucepan and bring to a boil. Reduce to a simmer and add the flour in a thin, steady stream, whisking constantly. Cook, whisking, until thick, about 10 minutes. Stir in the salt and pepper. Spray an 11-by-7-inch baking pan with olive oil and spread the mixture into it, smoothing the top with a spatula. Refrigerate until cold.
- To make the juice, heat the teaspoon of olive oil in a medium-size saucepan over low heat. Add the onion, garlic, ginger, saffron and cinnamon stick and cook, stirring often, until soft but not browned, about 10 minutes. Add the chicken broth, increase the heat and bring to a boil. Reduce to a simmer and cook for 15 minutes. Remove the cinnamon stick and stir in the olives and coriander. Keep warm.
- To fry the chickpeas, add enough vegetable oil in a large saucepan to make a depth of 1 inch. Heat to 375 degrees. Divide the chickpea mixture into strips, about 3 inches long and 1/4 inch wide. Working in batches, fry until golden. Drain on paper towels.
- Carve the chicken into serving pieces and divide among 4 plates. Spoon sauce over each, add fries and serve.
Nutrition Facts : @context http, Calories 1253, UnsaturatedFat 84 grams, Carbohydrate 31 grams, Fat 106 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 15 grams, Sodium 1330 milligrams, Sugar 11 grams, TransFat 1 gram
CHICKPEA FRIES
Chickpea fries are a real French classic. Custardy on the inside with a delicate exterior crunch, they make a delightful snack or side dish. (Note: Allow four to six hours for chickpea mixture to set during cooking process.)
Provided by Michael Anthony
Categories side-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large stockpot, bring water to a boil; add milk, salt, and a few grinds of pepper and allow the heat to come back up to a simmer. Meanwhile, heat a dry skillet over medium heat. When it's warm, add coriander, fennel seeds, and black peppercorns; toast to release the oils and aromatics, shaking the skillet to avoid burning. Place red pepper flakes in a mortar, then add the warmed spices. Use pestle to crush and grind the spices. Add the spice mix to the simmering milk and water; then add butter and 2 tablespoons of olive oil.
- When the milk begins foaming, add the chickpea flour, whisking vigorously to avoid clumping; lower the heat to allow the mixture to cook slowly. As it cooks, it will thicken. Mince a clove of garlic, add it to the mixture, and let it simmer for another 10-12 minutes.
- When the chickpea mixture is thickened and cooked, turn off the heat and pour the mixture into a 9x13-inch rimmed baking sheet lined with parchment paper. Once the mixture is no longer steaming, lay another sheet of parchment on top and chill to set, at least four hours and up to overnight.
- Heat 3 cups olive oil in a medium saucepan over medium-high heat until the temperature reaches 340-350 degrees F. Meanwhile, cut chilled, set chickpea mixture into large "fries." Gently place chickpea fries into the hot oil and cook until brown and crispy-looking on the outside, 1-2 minutes. (Do the first few one at a time, moving the pan on and off the heat, to determine how quickly the fries cook.) Remove the fries with a slotted spoon, set aside on paper towels to drain, and sprinkle with salt.
- Chiffonade the basil leaves. Spread the basil on a plate, top with chickpea fries, sprinkle with additional basil, and serve.
ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS
Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
- While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
- Serve the chicken topped with the sauce.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN WITH ROASTED CHICKPEAS
Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper.
- Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part ofbreast registers 165 degrees, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.
ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE
An easy way to give roast chicken some character is to baste it with flavorful liquid. Contrary to conventional wisdom, this does nothing to keep the bird moist. Even a very lean bird remains moist as long as it isn't overcooked. But the liquid adds flavor to the skin and creates a ready-made sauce that can be spooned over the chicken as you serve it. If you add some sugar or other sweetener to the basting liquid, the bird gains a mahogany color that you have to see to believe. As it heats, the sugar caramelizes, becoming thicker and stickier and turning the chicken's skin crisp and gorgeous. The result is not overly sweet, because caramelized sugars have a bitter, complex component. I prefer honey to sugar and like to combine it - as I do here - with orange juice and ground cumin, which together add acidity and even more complexity. This aromatic mix creates pan juices that can be spooned over rice or sopped up with bread.
Provided by Mark Bittman
Categories dinner, weekday, roasts, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
- Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
- After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 22 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 37 grams, TransFat 0 grams
BAKED CHICKEN LEGS WITH CHICKPEAS, OLIVES, AND GREENS
This one-pan Mediterranean-inspired meal is quite the package, thanks to an easy oven-baked method and a lively spice rub of Aleppo pepper, thyme, coriander, and orange zest. Once drizzled generously with olive oil, the chicken legs, orange slices, and chickpeas roast together, getting crispy on the outside and meltingly tender throughout.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h40m
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast coriander seeds, stirring occasionally, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool completely, then grind.
- Preheat oven to 350°F. Season chicken generously with salt; let stand. Meanwhile, zest orange. In a small bowl, combine 2 teaspoons orange zest with Aleppo pepper, thyme, coriander, and 1 tablespoon oil.
- Rub spice mixture all over chicken; let stand at least 30 minutes, or refrigerate, covered, up to 2 days. Slice orange in half lengthwise, then cut one half crosswise into very thin slices and scatter in the bottom of a roasting pan, along with chickpeas and shallots. Squeeze juice of remaining orange half over chickpea mixture; toss with remaining 7 tablespoons oil. Season with salt.
- Place chicken in pan, skin-sides up; drizzle with oil. Roast until chicken is golden and very tender, and chickpeas and shallots are beginning to caramelize, 1 1/2 to 2 hours. Remove pan from oven and transfer chicken to a plate. Stir olives and greens into pan, then return chicken. Switch oven to broil and cook until chicken is golden brown and greens are just wilted, about 1 minute more. Serve.
More about "roast chicken with olive coriander juice and chickpea fries food"
ONE-PAN CRISPY CHICKEN AND CHICKPEAS RECIPE - NYT COOKING
From cooking.nytimes.com
5/5 Total Time 45 minsServings 4Calories 639 per serving
CORIANDER-ROASTED CHICKEN - CHRISTOPHER KIMBALL’S MILK …
From 177milkstreet.com
Servings 4Total Time 50 minsCategory Mains
ROAST CHICKEN WITH FRENCH FRIES - THE DAILY MEAL
From thedailymeal.com
ONE PAN ROASTED CHICKEN WITH CHICKPEAS: GREEK ... - DIMITRAS …
From dimitrasdishes.com
CHICKEN AND CHICKPEA CURRY (EASY WEEKNIGHT MEAL) - THE REAL …
From therealfooddietitians.com
ROAST CHICKEN WITH OLIVE-CORIANDER JUICE AND CHICKPEA FRIES
From diningandcooking.com
INDIAN CHICKPEA FRIES - MASALA AND CHAI
From masalaandchai.com
MEDITERRANEAN CHICKEN AND CHICKPEA BOWLS - IOWA GIRL EATS
From iowagirleats.com
TWO LEMON-CORIANDER ROAST CHICKENS RECIPE - REAL …
From realsimple.com
ONE PAN BAKED CHICKEN WITH CHICKPEAS | OLIVE & MANGO
From oliveandmango.com
SHEET PAN CHICKEN WITH CHICKPEAS | THE MEDITERRANEAN DISH
From themediterraneandish.com
ROAST CHICKEN WITH OLIVE CORIANDER JUICE AND CHICKPEA FRIES …
From tfrecipes.com
ROAST CHICKEN WITH OLIVECORIANDER JUICE AND CHICKPEA FRIES …
From latechef.com
MEDITERRANEAN OLIVE CHICKEN - MARINATED ROAST CHICKEN RECIPE
From toriavey.com
SUNDAY ROAST CHICKEN WITH CHICKPEAS AND COUSCOUS
From today.com
TURMERIC AND CORIANDER ROAST CHICKEN - FOOD & WINE
From foodandwine.com
ROASTED LEMON ARTICHOKE CHICKPEA DIP - MSN
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love