Garlic Roasted Honey Chicken Recipes

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HONEY GARLIC CHICKEN



Honey Garlic Chicken image

Aromatic marinated roast chicken slathered with a delectable honey garlic sauce. A tender and flavorful entree, easy enough for a weeknight, yet special enough for a holiday.

Provided by Tori Avey

Categories     Main Course

Time 3h30m

Number Of Ingredients 10

4 lbs chicken pieces, (bone in, skin on)
1/3 cup honey, (divided)
2 tbsp extra virgin olive oil
1 tbsp brown sugar
Heaping tbsp crushed garlic
1 tbsp fresh Meyer lemon juice ((you may substitute lime juice or regular lemon juice))
1/4 tsp cayenne pepper
1/4 cup white wine or chicken broth
2 tsp potato starch
Salt and pepper

Steps:

  • In a small bowl, stir together the olive oil, 1/4 cup honey, brown sugar, garlic, lemon or lime juice, and cayenne to form a marinade.
  • Spray the bottom of a glass or ceramic baking dish with nonstick cooking oil, or brush lightly with olive oil. Place the chicken pieces into the dish, skin side up. Season the chicken pieces with salt and pepper (if using kosher chicken, salt lightly).
  • Pour the marinade evenly over the top of the chicken pieces, brushing them to coat. Cover the dish with plastic wrap and place in the refrigerator. Let the chicken marinate for 2 hours up to overnight.When ready to cook, preheat oven to 400 degrees F. Remove the plastic wrap from the baking dish. Spoon marinade over the top of the chicken, then cover the baking dish with foil. Pierce the edges of the foil a few times to vent.
  • Roast the chicken for 1 hour, covered in foil, basting the chicken with marinade and drippings 2 or 3 times while it cooks. Remove foil and continue to roast for 20-30 more minutes until the skin becomes dark brown and crispy. It may blacken a bit in places due to the sugar content of the marinade.Transfer cooked chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear liquid fat from the top, separating it from the solid drippings. Discard the fat.
  • Strain the remaining drippings through a mesh strainer into a small saucepan. Heat the sauce slowly over medium.
  • While sauce is heating, in a small bowl stir together 2 tsp potato starch and ¼ cup cold water until dissolved. Add the starch mixture to the pan drippings, along with 1 tbsp honey and ¼ cup white wine or chicken broth. Stir the sauce over medium heat until it thickens and bubbles around the edges. If sauce is too thick, add more water or chicken broth. If the sauce is too thin, let it simmer till it thickens to desired consistency. Season sauce with salt and pepper to taste.
  • Serve the chicken pieces drizzled with warm honey sauce.

Nutrition Facts : Calories 568 kcal, Carbohydrate 19 g, Protein 39 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 158 mg, Sodium 186 mg, Sugar 17 g, ServingSize 1 serving

GARLIC-ROASTED HONEY CHICKEN



Garlic-Roasted Honey Chicken image

This roasted chicken is one I usually serve as a "treat" supper on weekends. I'll also make it sometimes for company. Everyone says they love it-there rarely are any leftovers. -Michelle Bouchard, St. Jean-Baptiste, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

6 medium chicken drumsticks
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 medium potatoes, peeled and quartered
12 extra-large unpeeled garlic cloves
1/4 cup butter, melted
1 teaspoon salt
1/4 cup honey

Steps:

  • Place the chicken, potatoes and garlic in a large roasting pan. Pour butter over all and sprinkle with salt. , Bake at 400° for 40-45 minutes or until a thermometer reaches 180°, basting frequently with the pan juices. Heat honey; drizzle over chicken. Remove the chicken, potatoes and garlic to a serving platter; keep warm. Pour drippings and loosened brown bits into a small bowl; skim fat. Serve with chicken, potatoes and garlic.

Nutrition Facts :

GARLIC-ROASTED CHICKEN



Garlic-Roasted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 11/2 pounds)
Kosher salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 tablespoons white wine vinegar

Steps:

  • Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
  • Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
  • Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
  • Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

GARLIC ROAST CHICKEN



Garlic Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

Steps:

  • As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  • When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
  • Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
  • 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 to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  • When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

CRISPY BAKED HONEY-GARLIC CHICKEN



Crispy Baked Honey-Garlic Chicken image

Crispy, oven-baked chicken nuggets drizzled in an amazingly sweet and spicy honey-garlic sauce. Great served over salad or rice, or with a side of veggies. Garnish with sesame seeds and parsley if desired.

Provided by D Kitchen

Categories     Baked Chicken Breasts

Time 40m

Yield 3

Number Of Ingredients 8

2 large eggs, beaten
salt and ground black pepper to taste
1 ½ cups panko bread crumbs
3 (5 ounce) boneless, skinless chicken breast halves, cut into 1-inch pieces
¼ cup honey
¼ cup soy sauce
3 cloves garlic, minced
1 tablespoon Sriracha sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place beaten egg in a shallow dish and season with salt and pepper. Place bread crumbs in another shallow dish.
  • Dunk each piece of chicken in the beaten egg mixture, then coat well with bread crumbs. Transfer breaded chicken on the prepared baking sheet and repeat the process with remaining chicken.
  • Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes.
  • While the chicken is baking, combine honey, soy sauce, garlic, and Sriracha in a small saucepan over medium heat; bring to a boil. Reduce to heat and simmer for 3 to 4 minutes, stirring every so often.
  • Remove cooked chicken from the oven and transfer to a shallow dish. Pour the sauce over top and toss until all chicken pieces are well coated.

Nutrition Facts : Calories 445 calories, Carbohydrate 64.1 g, Cholesterol 204.5 mg, Fat 8.5 g, Fiber 0.5 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 1796.6 mg, Sugar 23.8 g

SPICY HONEY-ROASTED CHICKEN



Spicy Honey-Roasted Chicken image

A weekend favorite, we call this 'sticky' chicken at our house, since the roasted spices and honey form a sticky, sweet and spicy coating during roasting. Wonderful when paired with a fresh green salad!

Provided by KDcook

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

1 (6 pound) whole roasting chicken
½ cup honey
1 tablespoon chili powder
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
  • In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
  • Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
  • Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 523 calories, Carbohydrate 18.5 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 0.5 g, Protein 46.3 g, SaturatedFat 9 g, Sodium 462.6 mg, Sugar 17.6 g

HONEY GARLIC ROASTED CHICKEN DRUMSTICKS



Honey Garlic Roasted Chicken Drumsticks image

A chinese favorite, made at home...serve with rice and veggies. You might want to brown the chicken first for even more flavor and a faster cooking time.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs chicken legs (skin on or off)
1 1/2 cups milk
1/4 cup cornstarch
1/3 cup soy sauce
1/4 cup liquid honey
2 tablespoons rice vinegar or 2 tablespoons white vinegar
3 -4 minced fresh garlic cloves
2 green onions, thinly sliced
2 tablespoons toasted sesame seeds
1 teaspoon asian hot chili sauce (optional)

Steps:

  • Set oven to 425 degrees.
  • Butter a 13x9-in baking pan.
  • Place the chicken legs in baking dish.
  • In a bowl, gradually whisk milk into cornstarch.
  • Whisk in soy sauce, honey, vinegar and garlic.
  • Pour over chicken; toss to coat.
  • Bake for 25 minutes, stirring twice, until chicken is cooked, and until sauce is bubbling, and starting to thicken.
  • Stir the green onions into dish, and sprinkle with toasted sesame seeds.
  • Bake 10 minutes longer, or until the chicken is cooked.

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