Roasted Chicken With A Papaya Glaze Recipes

ROASTED CHICKEN WITH PAPAYA GLAZE

Steps:

• Rub the chicken evenly with the salt, then set aside. In the work bowl of a food processor, combine the orange juice, brown sugar, and shallots. Pulse for 10 to 20 seconds, until the shallots are finely minced. Place the chicken in a shallow dish and pour the orange juice mixture over it. Crumble the bay leaf over the chicken, then cover with plastic wrap. Marinate in the refrigerator for a least 6 hours, or overnight. Preheat the oven to 375 degrees F. Transfer the chicken to a roasting pan (reserving the marinade) and roast for a total of 1 hour 45 minutes. After putting the chicken in the oven, prepare the papaya glaze. Strain the marinade through a fine sieve into the work bowl of a food processor. Add the mustard, garlic, papaya, half, thyme, salt, and black pepper. Pulse 10 to 20 seconds, until well blended and any garlic lumps are gone. Divide the mixture in half, using one half for basting the chicken and the other half for the sauce. Baste the chicken with papaya glaze at least once every half hour while roasting. When the chicken is cooked, place it on a large, warmed serving platter and set aside. Pour off all but 2 tablespoons of the pan drippings and discard. Place the remaining 2 tablespoons drippings (scrapping the bottom of the roasting pan to loosen the bits) in a small saucepan and whisk in the butter over medium heat. Add the remaining half of the glaze to the saucepan and cook 4 to 5 minutes. Pour some sauce over the chicken and place the reserved papaya slices on top. Place remaining sauce in serving dish, garnish the platter with parsley and watercress, if desired, and serve immediately. NOTE: As a precaution, you might want to start with a fresh juice mixture for the glaze and baste, as it was used for marinating raw poultry. The other alternative is to boil the marinade for a couple of minutes and then proceed with the instructions for preparing the glaze.

ROAST CHICKEN WITH APRICOT GLAZE

Steps:

• Heat the oven to 450 degrees with a rack set in the middle position.
• Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
• Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
• Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
• Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
• Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
• While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
• Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
• When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

ROASTED CHICKEN WITH PEACH GLAZE

Steps:

• Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray. Rinse chicken inside and out with cold water; drain and pat dry with paper towels.
• Sprinkle garlic-pepper blend over chicken; place breast side up on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Bake uncovered 1 hour. Brush chicken with preserves; bake 35 to 45 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 5 to 10 minutes before serving.

ROASTED CHICKEN WITH MANGO GLAZE

Steps:

• Preheat oven to 500 degrees.
• Rub chicken with butter and sprinkle with salt.
• Put all other ingredients in a food processor until it has a chunky.
• Place chicken breast-side down in a pan.
• Pour mango marinade over the chicken.
• Put the chicken in the oven.
• Flip chicken breast side up after 20 minutes and baste with marinade.
• After 30 minutes of chicken being in oven, turn oven down to 350.
• Baste chicken every 15 minutes until done.
• Remove and enjoy.

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

ROAST CHICKEN WITH LEMONY HARISSA GLAZE

Steps:

• In a food processor, pulse scallions, garlic, lemon zest, ginger, and cilantro until finely chopped. Add oil, harissa, lemon juice, and 1 tablespoon salt; process until a paste forms.
• Using kitchen shears, remove backbone from chicken. Place, breast-side up, on a cutting board; press down with your hands to flatten. Spread half of paste under and over skin and over cavity side. Arrange onions in a large cast-iron skillet. Place chicken on top, skin-side up. Let stand at room temperature 1 hour, or refrigerate, uncovered, up to 8 hours. (Bring to room temperature before roasting.)
• Preheat oven to 425 degrees. Arrange half of lemon rounds on chicken. Roast 25 minutes. Combine remaining paste and marmalade; brush chicken with mixture and top with remaining lemon rounds. Roast until a thermometer inserted in thickest part of thigh (not touching bone) reads 155 degrees, about 20 minutes more. Let stand 10 minutes; serve.

ROASTED CHICKEN WITH PAPAYA GLAZE

Steps:

• Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it.
• In a blender or a food processor, combine the orange juice, olive oil, brown sugar and shallots. Process until the shallots are finely minced.
• Pour the orange juice mixture over the chicken, crumble the bay leaf over the top and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally.
• Preheat the oven to 375°F Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water.
• Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids and add the mustard, garlic, halved papaya, thyme, salt and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes. Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce.