Spiced Roasted Chicken Recipes

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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

SPICY RAPID ROAST CHICKEN



Spicy Rapid Roast Chicken image

This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.

Provided by Nancy Blair

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
  • Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
  • Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg

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.

SPICY ROASTED CHICKEN LEGS



Spicy Roasted Chicken Legs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 7

2 sticks butter
Juice of 2 to 3 lemons
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
4 cloves garlic, minced
24 whole chicken legs

Steps:

  • Preheat the oven to 450 degrees F. Line baking sheets with foil.
  • Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
  • Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
  • Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
  • Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
  • Remove them when they are nice and golden brown and fully cooked.

HONEY SPICED ROASTED CHICKEN



Honey Spiced Roasted Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
One 4-pound roasting chicken, rinsed, dried and giblets removed
3 sprigs fresh rosemary
1 lemon, sliced

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.

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

SPICED ROAST CHICKEN



Spiced Roast Chicken image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
2 tablespoons dried yellow split peas
3 dried red chilies
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 tablespoon ground turmeric
3 tablespoons olive oil
1 whole chicken (about 3 1/2 pounds)
Kosher salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 500 degrees. In a medium skillet over medium-high heat, heat the vegetable oil. Add the split peas and cook, stirring frequently, until lightly browned, about 40 seconds. Transfer to a bowl. Wipe the skillet clean and return it to medium heat. Add the chilies, coriander, cumin, peppercorns, fenugreek and mustard and cook, stirring, until toasted and fragrant, about 1 1/2 minutes. Add the turmeric and cook, stirring, 10 seconds more. Add to the split peas. When cool, transfer the mixture, in small batches, to a clean coffee grinder and pulse until finely ground. Place in a small bowl and stir in 2 tablespoons of the olive oil.
  • Loosen the skin of the chicken over the breast and down to the thighs. Using your hands, spread all but 1 teaspoon of the spice paste evenly under the skin. Coat the outside of the chicken with the remaining teaspoon of paste and brush with the remaining tablespoon of olive oil. Season generously with salt and pepper.
  • Transfer the chicken to a roasting pan fitted with a rack and bake until very brown, about 20 minutes. Lower the temperature to 350 degrees and bake until a thermometer inserted into the thickest part of the inside of the thigh reads 170 degrees, or until the juices run clear when the chicken is pierced there with a knife, about 40 minutes more. Remove from the oven and set aside to rest for 10 minutes. Carve and serve.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 13 grams, Sodium 983 milligrams, Sugar 1 gram, TransFat 0 grams

SPICY ROAST CHICKEN



Spicy Roast Chicken image

You can also do this delicious, spicy chicken dish with chicken pieces instead of a whole chicken. Another option is cooking on the bbq (it's terrific!). The chicken needs 1 day in the marinade for best flavour.

Provided by evelynathens

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 1/2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons ketchup
1 1/2 tablespoons packed light brown sugar
2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
5 small shallots, minced
1 1/2 teaspoons hot chili paste
4 1/2-5 lbs chicken
steamed rice (to accompany)

Steps:

  • For marinade: In a large bowl, stir together marinade ingredients.
  • Rinse chicken inside and out and pat dry completely.
  • Remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
  • Add chicken to marinade and rub inside and out to coat.
  • Marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
  • Preheat oven to 425F and line your roasting pan with aluminum foil.
  • Arrange chicken, breast side down, and pour marinade over it.
  • Roast chicken in middle of oven 30 minutes.
  • Turn chicken breast side up and baste with pan juices.
  • Roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (If you find chicken is getting too dark, tent loosely with aluminum foil).
  • Let chicken stand, loosely covered, 10 minutes before carving.
  • Skim fat off juices and serve with chicken and steamed rice.

Nutrition Facts : Calories 1155.2, Fat 77, SaturatedFat 22, Cholesterol 382.7, Sodium 1526.6, Carbohydrate 13.1, Fiber 0.3, Sugar 6.6, Protein 96.9

ONE-POT SPICED ROAST CHICKEN



One-pot spiced roast chicken image

Experiment with roast chicken: stuff with a spiced butter and surround with a creamy, tikka-inspired sauce before topping with a punchy green chutney

Provided by Good Food team

Categories     Dinner

Time 2h10m

Yield Serves 4-6

Number Of Ingredients 21

2 tbsp ghee or butter, softened 1 medium chicken (about 1.6kg) cooked pilau rice and naans, to serve (optional)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp smoked paprika
1½ tsp ground turmeric
1 onion, chopped
4 large garlic cloves
1-2 red chillies, chopped, plus extra sliced chillies to serve
1 large thumb-sized piece of ginger, peeled and chopped
1 tbsp sunflower oil
2 tbsp ghee or butter
2 x 400g cans chopped tomatoes, blitzed in a food processor until smooth
2 tsp light brown soft sugar
3-4 tbsp double cream
30g cashew nuts, toasted and chopped
small bunch of coriander, plus extra leaves to serve
small bunch of mint
1 lemon, juiced
½ tsp sugar
70ml olive oil

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.

Nutrition Facts : Calories 649 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 37 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium

SPICED ROAST CHICKEN BREAST



Spiced Roast Chicken Breast image

Categories     Chicken     Roast     Quick & Easy     Low Cal     Spice     Healthy     Cinnamon     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 chicken breast halves
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 tablespoons vegetable oil
3 tablespoons water

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.

SPICED ROAST CHICKEN



Spiced Roast Chicken image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 2h

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 cup onions, finely chopped
1 teaspoon garam masala (see note)
4 ounces fresh mushrooms, chopped
1 cup coarsely grated parsnips
1 cup coarsely grated carrots
1/4 cup minced walnuts
2 teaspoons chopped fresh thyme
1 cup fresh white bread crumbs
1 egg, beaten
Salt and pepper to taste
1 chicken, about 3 1/2 pounds
1 tablespoon margarine
2/3 cup Marsala wine
Fresh thyme and watercress sprigs for garnish

Steps:

  • Prepare stuffing: In a large nonstick saucepan, heat olive oil. Add onion and saute over medium heat 2 to 3 minutes or until softened. Stir in garam masala and cook 1 minute. Add mushrooms, parsnips and carrots and cook 5 minutes, stirring constantly. Remove from heat. Stir in remaining stuffing ingredients.
  • Stuff and truss chicken. Place chicken breast-side down on a rack in a roasting pan. Add 1/4 cup water to the pan. Roast 45 minutes. Turn chicken breast-side up and dot with margarine. Roast about 45 minutes or until a meat thermometer inserted in thickest part of breast (not touching bone) registers 185 degrees. Transfer to a platter and let stand for 20 minutes. Keep warm.
  • Pour off and discard fat from roasting pan. Add Marsala to remaining cooking juices, stirring to scrape up any browned bits. Boil over high heat 1 minute to reduce slightly. Adjust seasoning.
  • Remove skin and carve chicken. Garnish with thyme and watercress sprigs. Serve with stuffing, flavored meat juices and seasonal vegetables.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 34 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 953 milligrams, Sugar 5 grams, TransFat 1 gram

CITRUS-SPICED ROAST CHICKEN



Citrus-Spiced Roast Chicken image

I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy the delicious flavors year-round. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 6

3 tablespoons orange marmalade
4-1/2 teaspoons chopped chipotle peppers in adobo sauce
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
1 broiler/fryer chicken (4 pounds)

Steps:

  • Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 409mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

ROASTED CHICKEN WITH SPICES



Roasted Chicken With Spices image

This is a Tyler Florence recipe. It's very easy to make. Roasted chicken with a twist! Give it a try when you're looking for a yummy change of pace. Enjoy!

Provided by LifeIsGood

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 whole chicken, about 4 pounds
1 cinnamon stick, chopped in pieces
8 whole cloves
1 teaspoon cayenne
2 teaspoons cumin seeds
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon sweet paprika
1 1/2 teaspoons sea salt
1 teaspoon brown sugar
sea salt & freshly ground black pepper, to taste
1 lemon, halved
1/4 bunch fresh cilantro
2 garlic cloves
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat your oven to 400 degrees F.
  • Rinse chicken with cool water, inside and out - then pat dry with paper towels.
  • Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch.
  • In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
  • Massage the chicken skin with the spice rub, making sure you don't miss any spots.
  • Season the inside of the chicken with salt and pepper.
  • Stuff the lemon halves, cilantro and garlic into the cavity of the chicken.
  • Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
  • Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
  • Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
  • Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
  • Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.

Nutrition Facts : Calories 849, Fat 64.7, SaturatedFat 16.8, Cholesterol 243.8, Sodium 1115, Carbohydrate 7.8, Fiber 3.1, Sugar 1.9, Protein 58.4

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From bbc.co.uk


STICKY 5-SPICE ROAST CHICKEN - MARION'S KITCHEN
Steps. In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 10 minutes, although 1 hour is best (or overnight if you have …
From marionskitchen.com


FIVE-SPICE ROASTED CHICKEN RECIPE - MING TSAI | FOOD & WINE
Preheat the oven to 550°. In a small bowl, combine the oil with the garlic and five-spice powder; rub all over the chicken. Set the bird in a roasting pan and season with salt and pepper. Bake ...
From foodandwine.com


MARINATED & SPICE ROASTED CHICKEN RECIPE - SPICE WORLD
Position a rack in the center of the oven and preheat to 400 degrees F. Place the chicken on a cutting board and pat dry using paper towels. Season chicken with Spice World Sizzlin’ Fire Roasted Fajita and salt and drizzle with olive oil. Transfer the chicken, breast-side up, in a large cast-iron skillet or oven-safe frying pan and let roast ...
From spiceworldinc.com


SPICY MEXICAN ROASTED CHICKEN RECIPE - CASTLE IN THE MOUNTAINS
1.) First, de-stem and de-seed the chilies if you want mild heat. If you like a lot of heat, leave the seeds intact. Flash cook them in a hot, dry skillet so that they are just slightly charred. 2.) Blend the chilies, ½ of the oil, cumin, and onion powder on high until smooth. 3.)
From castleinthemountains.com


SPICY ROAST CHICKEN - EASY RECIPES, TV SHOWS
Spicy Roast Chicken Reza's chicken is roasted with citrus and spices to pack in flavour and feed a crowd. Difficulty Easy; Measurement Converter . Convert From. Convert To. Value. Ingredients. For the chicken. 1.3kg whole chicken. Salt to taste. Olive oil, vegetable oil or butter. For the marinade. 1.5 tsp chilli flakes. 1.5 tsp all spice. 1.5 tsp ginger. 1.5 tsp garlic. 2 …
From foodnetwork.co.uk


CHINESE FIVE SPICE ROASTED CHICKEN - CHINA SICHUAN FOOD
2021-09-01 Instructions. Cut the chicken from the breast and then flat the thicken. Add salt, light soy sauce, dark soy sauce oyster sauce, green onion, ginger and five spice powder. Message the chicken and then wrap with plastic wrapper. Place in fridge and marinate overnight. Remove the chicken from the fridge and rest in room temperature for 30 minutes.
From chinasichuanfood.com


HOW TO MAKE FIVE SPICE ROAST CHICKEN - DELISH
2021-05-24 Directions. Marinate the chicken: In a large bowl, whisk together all marinade ingredients until smooth. Add chicken and turn to coat evenly in marinade. Allow to rest for 30 minutes, or up to ...
From delish.com


SPICED ROASTED CHICKEN - RECIPE FLOW
Spiced roasted chicken is one of many roasted chicken recipes. This dish is full of spices such as thyme, paprika, cayenne, and more. Get the full recipe at:…
From recipeflow.com


7 SPICY ROASTED CHICKEN RECIPES TO FIRE UP YOUR PALATE
2022-02-23 Click here to know the recipe. 2. Allam Kodi Wings Roast. Next up is this South Indian-style roasted chicken wings. It is an Andhra dish cooked in a coal-fired oven and then sauteed to enhance its flavour and texture. Pair it up with your favourite chutney or even parotta to enjoy the wholesome South Indian meal.
From food.ndtv.com


PASTRAMI-SPICED CHICKEN WINGS RECIPE | BON APPéTIT
2022-07-15 Coarsely grind 4 Tbsp. black peppercorns in a spice mill. Transfer half of the ground pepper to a large bowl. Add 3 whole cloves, 2 Tbsp. coriander seeds, and …
From bonappetit.com


SPICED ROAST CHICKEN | RICARDO
Rub the outside and cavity of the chicken with the cut sides of the lemon for about 1 minute. In a bowl, combine the butter with the spices. Brush the chicken with the seasoned butter. Roast in the oven for 1 hour 15 minutes, or until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Let rest for 10 ...
From ricardocuisine.com


FAST FIVE-SPICE ROAST CHICKEN | CHICKEN.CA
Preheat the oven to 375°F (190°C). Choose an oven dish with shallow sides just large enough to snugly hold chicken, such as a 9 x 13 inch (3 L) baking dish. Remove chicken skin or leave on as you wish. Measure the remaining ingredients into the dish and mix together. Place chicken in the pan, turning to coat both sides. Then arrange bone-side up.
From chicken.ca


SPICED CHICKEN & ROASTED CARROT BOWLS RECIPE | HELLOFRESH
Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • While chicken cooks, add apricots, scallion greens, lemon zest, a squeeze of lemon juice, a large drizzle of olive oil, and a pinch of salt and pepper to bowl with almonds; stir to combine. Set aside. • In a medium bowl, whisk ...
From hellofresh.com


SPICY INDIAN ROAST CHICKEN VIDEO | JAMIE OLIVER
2015-07-19 Roasted chicken with spiced Indian potatoes: Jamie Oliver 5:37 Indian ; Cooking a chicken with my car: Jamie Oliver 4:58 Chicken ; Chicken fajitas: Food Busker 3:40 Mexican ; Harissa chicken tray-bake: Jamie Oliver 4:00 5 Ingredients – Quick & Easy Food ; Smashed lemon char grilled chicken with sweet potato: Jamie Oliver 3:46 Chicken ; Golden chicken …
From jamieoliver.com


BERBERE-SPICED ROAST CHICKEN AND VEGETABLES RECIPE | BON APPéTIT
2021-09-14 Step 3. Place radishes, potatoes, brussels sprouts, and carrots in a 3-qt. baking dish. Drizzle with remaining 1 Tbsp. oil and season with salt and pepper. Place chicken, breast side up, on top ...
From bonappetit.com


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