SPICY ROASTED CHICKEN LEGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line baking sheets with foil.
- Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
- Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
- Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
- Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
- Remove them when they are nice and golden brown and fully cooked.
ROAST SPICED CHICKEN
Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
ROASTED SPICED CHICKEN AND APPLES
Steps:
- Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
- Preheat the oven to 450 degrees F.
- Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
- Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
- In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.
SPICED ROASTED CHICKEN
Warm spices and a burst of citrus breathe new life into a simple roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.
Nutrition Facts : Calories 543 g, Fat 26 g, Fiber 4 g, Protein 53 g
HONEY SPICED ROASTED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
- Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
- Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
- Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.
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.
SPICY RAPID ROAST CHICKEN
This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.
Provided by Nancy Blair
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
- Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
- Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg
SOY SPICED ROAST CHICKEN
Provided by Food Network
Time 2h15m
Yield 12 servings to share
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
- For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
- For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
- For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
- Carve the chicken tableside and serve the salsa on the side.
ROASTED MOROCCAN SPICED CHICKEN
i found this recipe online somewhere and i tried it and it was awesome!! really easy and really good. if you like spiced and flavorful food, this is a great recipe to try. a note to the cook: i always put the chicken in a pan with the juices and put it directly in oven. you might have to cook it a few minutes longer, but it always comes out delicious.
Provided by Rellish
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F
- Pat chicken dry and rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity.
- Brush chicken with half of juice.
- Mix spices and salt and rub over and inside chicken.
- Tie legs together. Heat oil in large ovenproof skillet.
- Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
- chicken withpan juices. Transfer to oven, and bake until juices run clear.
- Baste occasionally. Roast about 1 hour -- .
Nutrition Facts : Calories 1310.5, Fat 101.9, SaturatedFat 26.1, Cholesterol 374.3, Sodium 933.6, Carbohydrate 6, Fiber 1.6, Sugar 0.9, Protein 88.9
ROASTED CHICKEN WITH SPICES
This is a Tyler Florence recipe. It's very easy to make. Roasted chicken with a twist! Give it a try when you're looking for a yummy change of pace. Enjoy!
Provided by LifeIsGood
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 400 degrees F.
- Rinse chicken with cool water, inside and out - then pat dry with paper towels.
- Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch.
- In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
- Massage the chicken skin with the spice rub, making sure you don't miss any spots.
- Season the inside of the chicken with salt and pepper.
- Stuff the lemon halves, cilantro and garlic into the cavity of the chicken.
- Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
- Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
- Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
- Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
- Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.
Nutrition Facts : Calories 849, Fat 64.7, SaturatedFat 16.8, Cholesterol 243.8, Sodium 1115, Carbohydrate 7.8, Fiber 3.1, Sugar 1.9, Protein 58.4
ONE-POT SPICED ROAST CHICKEN
Experiment with roast chicken: stuff with a spiced butter and surround with a creamy, tikka-inspired sauce before topping with a punchy green chutney
Provided by Good Food team
Categories Dinner
Time 2h10m
Yield Serves 4-6
Number Of Ingredients 21
Steps:
- Heat the oven to 200C/180C fan/ gas 6. If you're making the spice mix, combine all the ingredients and set aside. For the sauce, tip the onion, garlic, chilli and ginger into a food processor and blitz until smooth. Heat the oil and ghee or butter in a large frying pan over a medium heat and fry the spiced onion purée with a pinch of salt for 12 mins. Add 2 tbsp of the spice mix, turn up the heat to high and cook for 1 min. Tip in the tomatoes, sugar and 250ml water. Bring to a simmer. Season well with salt and turn off the heat.
- To prepare the chicken, put the remaining spice mix in a bowl with 1 tsp sea salt and the ghee or butter, and mash together. Push two-thirds of the spiced butter beneath the skin of the chicken breasts, then rub the rest over the outside of the breasts and legs. Season the chicken skin with 1 tsp sea salt and tie the legs together. Sit the chicken in a 28-30cm pan, shallow casserole or roasting tin and pour the sauce around the bird. Cover the chicken with foil and roast for 40 mins, then remove the foil and roast for another 30-40 mins, or until cooked through (when you cut into one of the legs, the juices should run clear). Stir the double cream into the sauce. Taste for seasoning and leave to rest, uncovered, for 10 mins.
- Make the chutney by blitzing all the ingredients together in a food processor until coarse. Season to taste.
- Top the chicken with some extra sliced chillies and coriander leaves, then serve with the chutney, pilau rice and naan, if you like.
Nutrition Facts : Calories 649 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 37 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium
SPICED ORANGE ROAST CHICKEN
Pop this one-dish wonder in the oven for Sunday lunch and you'll be able to relax while it becomes infused with a delicious citrus flavour. I'd probably whisk the juice mixture together before adding it to the chicken, just to make sure the honey is well incorporated. Prep time is 15 mins plus 1 hour marinating time. Use 5 tablespoons to measure 80ml. Source: Australian Good Taste magazine September 2006
Provided by Rhiannon and Matt
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken in an ovenproof dish.
- Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined.
- Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
- Preheat oven to 180°C
- Place the sliced orange over the top of the chicken.
- Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.
Nutrition Facts : Calories 323.2, Fat 9.9, SaturatedFat 2.3, Cholesterol 172.9, Sodium 181, Carbohydrate 15.8, Fiber 1, Sugar 13.9, Protein 41.5
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