HONEY ROASTED CHICKEN
Put chicken in a baking dish and add some pantry staples. Let it bake, and presto! You'll have a sweet, succulent main course before you know it. Add rice or potatoes and an Asian frozen veggie mix, and supper is served. -Gwyn Brandt, Hibbing, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chicken., Bake, uncovered, at 375° for 22-26 minutes or until a thermometer reads 170°, basting occasionally.
Nutrition Facts :
SPICY HONEY-ROASTED CHICKEN
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
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 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.
HONEY, VANILLA, AND THYME ROASTED CHICKEN
Don't be put off by the ingredients - honey and vanilla - with chicken! Surprisingly, they complement each other very well. A perfect sunday roast.
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat oven to gas mark 6/400F/200°C.
- Pick the thyme leaves off and discard the stalks and finely chop the leaves.
- In a bowl, put the knob of butter and add half of the chopped thyme and the grated garlic and give it all a good mix.
- Lift the skin of the chicken with your fingers and push the herbed butter underneath the skin (you need to be very gentle as to not tear the skin).
- Season the chicken well inside and out.
- Slightly warm the honey in another bowl.
- Split the vanilla pod lengthways and scrape the inside with the back of a knife and mix into the warmed honey.
- Add the remaining chopped thyme into the honey mixture.
- Place the chicken into a roasting tray and pour the honey mixture all over the chicken and pour 100ml of chicken stock into the tray.
- For the roast vegetables, peel the swede, parsnips and carrots and cut into equal sized chunks.
- Peel the onion and cut into wedges.
- Pick the rosemary leaves and roughly chop them.
- Toss all the vegetables in a little oil, add in the rosemary and season it well and place them in another roasting tray.
- Cook the chicken in the centre shelf and the vegetables in the bottom shelf.
- The vegetables will take about 30-35 minutes to cook (but the tray needs to be shaken and vegetables turned over every 15 minutes but be careful not to break them).
- The chicken will take about 1 hour to cook, basting it with the juices every 15 minutes as well.
- Meanwhile, to make the mash, peel the potatoes and chop them into large chunks and boil them in seasoned water until soft.
- Mash the potatoes and add the butter and season it well.
- Pass it through a sieve to get rid of any lumps and cover to keep warm.
- Once the chicken is ready, remove from the tray and transfer onto a serving dish. Cover the chicken with foil and let it rest for 20 minutes.
- Using a spoon, skim off the excess fat from the juices in the roasting tin and then add the remaining stock to the tray, scrape and mix with the juices.
- Pour the juices into a saucepan and bring it to boil for about 5 minutes.
- Whip the cream lightly.
- Add 2tbsp of the whipped cream into gravy in the saucepan and when it has warmed through remove from heat.
- Strain the gravy into a serving jug.
- Add the remaining cream to the mashed potatoes and mix in thoroughly. Re-heat if necessary in a pan or in the microwave.
- Transfer the roast vegetables into a serving dish.
- Serve all together and carve at the table.
HONEY-ROASTED CHICKEN
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 2h45m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the pepper, salt, sugar and 2 teaspoons of the sesame oil. Rub the mixture over the skin and in the cavity of the chicken. Refrigerate the chicken for 1 hour.
- Meanwhile, in a small saucepan, combine the vegetable oil and annatto seeds. Place over low heat and cook until the seeds begin to sizzle. Remove from the heat and set aside to cool. Strain, discarding the seeds, and stir 1/2 teaspoon of the soy sauce into the oil. Set aside.
- Preheat the oven to 375 degrees. In a small bowl, combine 1 tablespoon of the annatto oil (save the rest for another use), the remaining teaspoon of sesame oil, the remaining soy sauce, the honey and lime juice. Whisk until smooth.
- Place the chicken in a roasting pan fitted with a rack. Pour half of the honey-soy mixture over the chicken and place it in the oven. Roast the chicken, basting every 10 to 15 minutes with the remaining honey-soy mixture, until the chicken is cooked through, about 1 1/2 hours.
- Allow the chicken to rest for 10 minutes before carving and transferring to a platter.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 43 grams, Carbohydrate 22 grams, Fat 61 grams, Fiber 1 gram, Protein 55 grams, SaturatedFat 14 grams, Sodium 1119 milligrams, Sugar 19 grams, TransFat 0 grams
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
EASY HONEY & LIME ROAST CHICKEN
A beginners recipe for roast chicken. The glaze gives it a subtle honey & lime flavour. I also do my turkey at Christmas like this.
Provided by -Sylvie-
Categories Whole Chicken
Time 15m
Yield 1 chicken
Number Of Ingredients 9
Steps:
- Preheat your oven to 200°C/400°F/Gas 6.
- Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
- Stuff the cavity with the quartered lime, onion and the garlic.
- Rub the olive oil all over the chicken and season with salt and pepper.
- Place the chicken in a roasting tin and place in the middle of your preheated oven.
- Roasting time depends on size of chicken.
- Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
- Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
- While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
- 30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
- Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.
Nutrition Facts : Calories 1311.7, Fat 82.4, SaturatedFat 21.5, Cholesterol 340.2, Sodium 328.7, Carbohydrate 58, Fiber 4.9, Sugar 41, Protein 87.2
ROASTED HONEY MUSTARD CHICKEN
I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.
Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.
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- Preheat the oven to 375 degrees and make sure the oven rack is in the middle of the oven. In a small bowl combine the salt, pepper and paprika. Pat the chickens dry with paper towels and rub the spice mixture under the skin and over the outside of each chicken. Tuck the wings behind the back and tie the legs together with kitchen twine.
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- While the chicken is resting, pour pan juices and any accumulated chicken juices into a saucepan and skim any fat. Stir in the thyme. Bring to a simmer and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes. Off the heat whisk in the butter and remaining vinegar. Season with salt and pepper. Carve the chickens and serve, passing the sauce at the table.
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