SWEET AND SPICY ROAST CHICKEN
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. It's dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year. The ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.
Provided by Melissa Clark
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
- In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
- Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
- Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
- Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 27 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1014 milligrams, Sugar 30 grams, TransFat 0 grams
SWEET & SPICY ROAST CHICKEN WITH CARROTS, DATES & PISTACHIOS
This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that's left to do at dinnertime is pop it in the oven.
Provided by Jennifer Segal
Categories Dinner
Time 1h15m
Yield 4-6
Number Of Ingredients 18
Steps:
- Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
- Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don't burn around the edges of the pan.
- Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
- Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
Nutrition Facts : Calories 1,022, Fat 62g, Carbohydrate 59g, Protein 60g, SaturatedFat 15g, Sugar 49g, Fiber 6g, Sodium 1306mg, Cholesterol 227mg
SPICY ROAST CHICKEN
You can also do this delicious, spicy chicken dish with chicken pieces instead of a whole chicken. Another option is cooking on the bbq (it's terrific!). The chicken needs 1 day in the marinade for best flavour.
Provided by evelynathens
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For marinade: In a large bowl, stir together marinade ingredients.
- Rinse chicken inside and out and pat dry completely.
- Remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
- Add chicken to marinade and rub inside and out to coat.
- Marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
- Preheat oven to 425F and line your roasting pan with aluminum foil.
- Arrange chicken, breast side down, and pour marinade over it.
- Roast chicken in middle of oven 30 minutes.
- Turn chicken breast side up and baste with pan juices.
- Roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (If you find chicken is getting too dark, tent loosely with aluminum foil).
- Let chicken stand, loosely covered, 10 minutes before carving.
- Skim fat off juices and serve with chicken and steamed rice.
Nutrition Facts : Calories 1155.2, Fat 77, SaturatedFat 22, Cholesterol 382.7, Sodium 1526.6, Carbohydrate 13.1, Fiber 0.3, Sugar 6.6, Protein 96.9
SPICY-SWEET BAKED CHICKEN DRUMSTICKS RECIPE
This Baked Chicken Drumstick Recipe is a sweet and spicy one! Sticky and addictive, these baked drumsticks are perfect for parties and mid-week meals!
Provided by Sommer Collier
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Line two rimmed baking sheets with foil, spray with non-stick cooking spray, and set aside.
- Mix the flour, corn starch, and salt together in a bowl. Using paper towels, dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.
- Bake the drumsticks for 30 minutes, flipping once.
- In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup Sriracha; if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.
- Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven, uncovered.
- Bake another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated. Serve warm.
Nutrition Facts : ServingSize 1 drumstick, Calories 282 kcal, Carbohydrate 19 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 119 mg, Sodium 725 mg, Sugar 14 g
SWEET AND SPICY BBQ CHICKEN
The honey balances out the spicy smokey flavor that gives makes this chicken taste like it was cooked on the grill and not in the oven.
Provided by David04
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper together.
- Rub the chicken with honey and then sprinkle with the spice mixture, being sure that the chicken is well-coated.
- Place chicken into a covered container, and refrigerate for at least 30 minutes.
- Preheat oven to 350F degrees.
- Place chicken thighs on a baking tray.
- Bake for about 45-55 minutes, ensuring the chicken is completely cooked.
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