Roastchickenwithspicedyogurt Recipes

HONEY SPICED ROASTED CHICKEN

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.

ONE-PAN ROAST CHICKEN WITH VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
• Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
• Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
• Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.

SPICED ROASTED CHICKEN

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.

ROAST CHICKEN WITH SPICED YOGURT

Steps:

• Rinse chicken and pat dry.
• Fold chicken wings across back so that the tipe touch.
• Tie or skewer the drumsticks to its tail.
• Place the chicken in a latge glass bowl.
• Mix the 1/2 teaspoon water and gound mustard in a small bowl.
• Stir in remaining ingredients except 1/4 cup water.
• Pour over chicken.
• Cover and refrigerate at least 12 hours, but no more than 24.
• Heat oven to 375.
• Remove chicken from marinade, reserve the marinade.
• Place the chicken on a rack in a shallow roasting pan.
• Roast chicken 1 hour or more, until juices run clear.
• Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
• Remove chicken from the roasting pan, and keep it warm.
• Stir the 1/4 cup water in the pan drippings, and heat until hot.
• Remove and discard the skin from the chicken.
• Serve the meat with the sauce.

INDIAN-SPICED ROAST CHICKEN

Steps:

• Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
• Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

ROAST CHICKEN WITH YOGURT SAUCE

Steps:

• Wash and pat dry chicken.
• Prick the skin with a fork.
• Rub it with a mixture of pepper and ground ginger.
• With string, tie legs and tail of chicken.
• Place chicken breast side-up on rack in open roasting pan.
• Roast at 180°C for 10 minutes.
• Heat sauce in a pan over medium heat.
• Brush skin with sauce.
• Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
• Keep the sauce warm while basting.
• Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
• Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
• Serve the remaining sauce separately.

ONE-POT SPICED ROAST CHICKEN

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.

ROAST CHICKEN WITH SPICED YOGURT

Steps:

• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon of the water with the mustard in small bowl. Stir in remaining ingredients except 1/4 cup water pour over chicken. Turn chicken to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours. Heat oven to 375°. Remove chicken from marinade reserve marinade. Place chicken on rack in shallow roasting pan. Insert thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 to 1 1/4 hours, brushing marinade over chicken during last 30 minutes of roasting, until thermometer reads 180° and juice is no longer pink when center of thigh is cut. Remove chicken from pan keep warm. Stir 1/4 cup water into pan drippings heat just until hot. Remove and discard chicken skin. Serve chicken with sauce.1 Serving: Calories 160 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 4g (Dietary Fiber 0g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROAST CHICKEN WITH SPICED YOGURT

Steps:

• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon of the water with the mustard in small bowl. Stir in remaining ingredients except 1/4 cup water pour over chicken. Turn chicken to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours. Heat oven to 375°. Remove chicken from marinade reserve marinade. Place chicken on rack in shallow roasting pan. Insert thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 to 1 1/4 hours, brushing marinade over chicken during last 30 minutes of roasting, until thermometer reads 180° and juice is no longer pink when center of thigh is cut. Remove chicken from pan keep warm. Stir 1/4 cup water into pan drippings heat just until hot. Remove and discard chicken skin. Serve chicken with sauce.1 Serving: Calories 160 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 4g (Dietary Fiber 0g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICED ROAST CHICKEN BREAST

Steps:

• Preheat oven to 450°F.
• Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.

ROTISSERIE CHICKEN WITH YOGURT SAUCE AND HERB RELISH

Steps:

• Whisk together yogurt, celery leaves, 1 tablespoon oil, and cumin; season with salt and pepper. In another bowl, stir together jalapeño, cilantro, cinnamon, vinegar, and remaining 1/4 cup oil; season.
• Toss sliced celery with radishes. Carve chicken; serve with pitas, hummus, yogurt sauce, herb relish, and radish-celery salad.

ROAST SPICED CHICKEN

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.

SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES

Steps:

• Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
• Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
• Cover and marinate in the fridge for at least 16 hours or up to 2 days.
• About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
• Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
• Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
• Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.