Roasted Spiced Chicken And Apples Recipes

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ROASTED SPICED CHICKEN AND APPLES



Roasted Spiced Chicken and Apples image

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 18

One 3- to 4-pound chicken, patted dry
Kosher salt
2 tablespoons Baharat, recipe follows
1 small yellow onion, quartered
8 sprigs fresh thyme
4 sprigs fresh rosemary
4 Gala apples, cored and quartered
1 teaspoon sugar
1 tablespoon olive oil
Splash of apple cider vinegar
1 tablespoon coriander seeds
1 tablespoon black pepper seeds
1 tablespoon cumin seeds
1 teaspoon whole cloves
1/2 teaspoon cardamom seeds
2 tablespoons sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Steps:

  • Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
  • Preheat the oven to 450 degrees F.
  • Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
  • Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
  • In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY



Roast Chicken with Apples, Leeks, and Rosemary image

This is a favorite of mine, my friend introduced us to it. It's really simple, very few ingredients, and tastes amazing! So easy, low prep time, and great flavor results. Mmmmm. I serve this with couscous and you can even chop some of the apples and rosemary up from the dish and mix into the couscous.

Provided by lasersarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

2 leeks, white and tender green parts only, halved lengthwise
4 small crisp apples, quartered
2 tablespoons olive oil
6 small sprigs fresh rosemary
salt, divided
¾ teaspoon ground black pepper, divided
8 small chicken thighs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
  • Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 295.8 calories, Carbohydrate 21.3 g, Cholesterol 57.2 mg, Fat 16.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 643.5 mg, Sugar 12.8 g

SPICED ROASTED CHICKEN



Spiced Roasted Chicken image

Warm spices and a burst of citrus breathe new life into a simple roasted chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
Coarse salt and ground pepper
2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
2 medium carrots, cut into 2-inch pieces
1 orange, unpeeled, cut into 8 wedges

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.

Nutrition Facts : Calories 543 g, Fat 26 g, Fiber 4 g, Protein 53 g

ROAST SPICED CHICKEN



Roast Spiced Chicken image

Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

3 teaspoons dried thyme
2 teaspoons salt
2 teaspoons seasoned salt
2 teaspoons pepper
1/2 teaspoon garlic powder
2/3 cup butter, cubed
1/3 cup lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons paprika
1/2 teaspoon garlic salt
1 roasting chicken (6 to 7 pounds)
1 lemon, quartered, optional

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.

Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

SPICED CHICKEN WITH APPLES



Spiced Chicken with Apples image

This recipe is sponsored by Santa Margherita. Ease into autumn with this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. A side of garlicky sauteed Swiss chard provides the perfect earthy balance.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts (about 6 ounces each)
1/2 teaspoon ground allspice
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 Gala apples, cut into wedges
1 red onion, sliced
Juice of 1 lemon
1/2 cup low-sodium chicken broth
2 cloves garlic, minced
1 bunch Swiss chard, chopped (stems and leaves separated)

Steps:

  • Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside.
  • Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.
  • Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.

Nutrition Facts : Calories 380 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 630 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 39 grams

SWEDISH ROAST CHICKEN WITH SPICED APPLE RICE



Swedish Roast Chicken With Spiced Apple Rice image

From Marcus Samuelsson of Aquavit, who says it was what his Swedish Grandmother made on Sunday nights. My change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.

Provided by Chef Kate

Categories     Whole Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 24

1 medium sweet potato, peeled and cut into 1/2 inch cubes
1 large onion, cut into 1/2 inch cubes
2 granny smith apples, peeled, cored and cut into 1/2 inch cubes
2 shallots, coarsely chopped
1 garlic clove, chopped
1 teaspoon fresh thyme
1 tablespoon of fresh mint, finely chopped
2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
2 cardamom pods or 1/4 teaspoon ground cardamom
2 star anise
2 whole cloves or 1/8 teaspoon ground cloves
2 black peppercorns
4 white peppercorns
1 teaspoon kosher salt
1 chicken, about 3 and 1/2 pounds, preferably free-range
1/2 cup water
1/2 cup chicken stock or 1/2 cup dry white wine
1 cup long grain white rice, raw
1 cup water
1 teaspoon kosher salt
5 1/2 tablespoons plain yogurt
fresh ground black pepper

Steps:

  • Pre-heat oven to 350°F.
  • Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
  • In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
  • Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
  • With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
  • Add half the spice mixture to the vegetables and reserve the rest.
  • Rinse the chicken inside and out and pat dry with paper towels.
  • Remove all the excess fat.
  • Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
  • Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
  • Scatter the remaining vegetable mixture around the chicken.
  • Roast for about one hour.
  • Remove the vegetables that are loose in the pan and set aside in a bowl.
  • Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
  • During this time, if the pan becomes too dry, add water a few tablespoons at a time.
  • Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
  • Keep the vegetables warm.
  • Place the roasting pan over heat on the stove top and add the water and stock or white wine.
  • Bring liquid to a boil, stirring and scraping to deglaze the pan.
  • Pour the liquid into a measuring cup, degreasing as best you can.
  • Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
  • Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
  • Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
  • Bring to a boil over high heat.
  • As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
  • Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
  • Season to taste with salt and pepper.
  • Combine the remaining yogurt with the pan juices in the sauce boat.
  • Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.

Nutrition Facts : Calories 566.5, Fat 22, SaturatedFat 6, Cholesterol 88.7, Sodium 1031.4, Carbohydrate 64, Fiber 4.7, Sugar 13.9, Protein 27.4

SPICY APPLE ROASTED CHICKEN



Spicy Apple Roasted Chicken image

Make and share this Spicy Apple Roasted Chicken recipe from Food.com.

Provided by TDT5603

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
8 pieces chicken legs or 8 pieces chicken thighs
2 tablespoons oil
3 cooking apples, cored and thickly sliced
2 tablespoons lemon juice
500 ml water
60 ml dry white wine

Steps:

  • Preheat oven to 350 F.
  • Mix spices together in small bowl.
  • Heat oil in large frying pan.
  • Sprinkle chicken with quarter of spice mix then brown chicken on all sides.
  • Remove chicken from frying pan, set aside.
  • Add dry white wine to frying pan, stirring and scraping to remove any particles of chicken still in the pan. Reserve the wine in the pan.
  • Lay apple slices evenly in lightly greased large baking dish. Then sprinkle apples with half of remaining spice mix.
  • Place the browned chicked pieces on top of apples in baking dish. Top with remaining apple slices. Pour wine over chicken and apples. Sprinkle remaining spice mix over dish and cover with foil.
  • Bake chicken for about 45 to 60 minutes, or until thoroughly cooked.

Nutrition Facts : Calories 131, Fat 7, SaturatedFat 1.1, Sodium 150.1, Carbohydrate 16, Fiber 2.9, Sugar 11.1, Protein 0.4

ROASTED CHICKEN WITH APPLES & FENNEL RECIPE BY TASTY



Roasted Chicken With Apples & Fennel Recipe by Tasty image

Autumnal leaves fall on dusky streets. Chicken and apples bubble in the oven. Ahhhh, fall...

Provided by Tasty

Categories     Dinner

Time 1h35m

Yield 6 servings

Number Of Ingredients 13

2 small gala apples
2 medium fennel bulbs
1 large red onion
4 cloves garlic
olive oil, to taste
kosher salt, to taste
6 sprigs fresh thyme, plus more for sauce and garnish
8 fresh sage leaves, plus more for garnish
2 lb bone-in, skin-on chicken thighs and drumsticks
⅓ cup white wine
1 ½ teaspoons dijon mustard
freshly ground black pepper, to taste
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 425°F (220°C).
  • Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
  • Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
  • Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
  • Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
  • Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
  • Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
  • Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35-45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
  • Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
  • Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4-5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
  • Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
  • Enjoy!

Nutrition Facts : Calories 464 calories, Carbohydrate 21 grams, Fat 27 grams, Fiber 4 grams, Protein 36 grams, Sugar 12 grams

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2017-10-23 Instructions. Preheat the oven to 450°F. In a small saucepan set over medium-low heat, combine the butter and minced sage. Cook until the butter is melted. Rinse the chicken, remove the giblets (if included) and trim off any excess fat. Thoroughly dry the chicken then place it in a skillet, nonstick sauté pan or roasting pan.
From justataste.com


ROASTED CHICKEN LEGS WITH APPLE | FOOD FROM PORTUGAL
Preheat the oven to 180ºC (350ºF). On a baking dish, place the chicken legs together with the apples cut into quarters. Season with salt, pepper, oregano, cinnamon, lemon juice and chopped garlic. Drizzle with olive oil and roast for 1 hour. Occasionally, drizzle the chicken with the sauce. Remove the chicken from the oven and serve with ...
From foodfromportugal.com


ROASTED SPICED CHICKEN AND APPLES
Dec 8, 2019 - Get Roasted Spiced Chicken and Apples Recipe from Food Network. Dec 8, 2019 - Get Roasted Spiced Chicken and Apples Recipe from Food Network. Dec 8, 2019 - Get Roasted Spiced Chicken and Apples Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


ROASTED CHICKEN WITH APPLES - THESUPERHEALTHYFOOD
2022-07-10 Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes. Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the …
From thesuperhealthyfood.com


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