Sweet And Spicy Roast Chicken Melissa Clark Recipes

SWEET & SPICY ROAST CHICKEN WITH CARROTS, DATES & PISTACHIOS

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios image

This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that's left to do at dinnertime is pop it in the oven.

Provided by Jennifer Segal

Categories Dinner

Time 1h15m

Yield 4-6

Number Of Ingredients 18

Ingredients

1 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice, from 1 large lemon
1 teaspoon orange zest
6 tablespoons freshly squeezed orange juice, from 2 oranges
6 tablespoons extra-virgin olive oil
3 tablespoons whole grain mustard
6 tablespoons honey
½ teaspoon crushed red pepper flakes
3 cloves garlic, roughly chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2½ teaspoons salt
4 pounds bone-in chicken pieces (thighs, drumsticks and breasts)
3 cups ¼-inch sliced carrots
1 medium yellow onion, halved and thinly sliced
1 cup thinly sliced dried dates
2 tablespoons chopped Italian parsley, for garnish
2 scallions, light and dark green parts, thinly sliced, for garnish
¼ cup chopped salted pistachios, for garnish

Steps:

Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
Preheat the oven to 425°F and set an oven rack in the middle position.
Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don't burn around the edges of the pan.
Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.

Nutrition Facts : Calories 1,022, Fat 62g, Carbohydrate 59g, Protein 60g, SaturatedFat 15g, Sugar 49g, Fiber 6g, Sodium 1306mg, Cholesterol 227mg

SWEET AND SPICY ROAST CHICKEN

Sweet and Spicy Roast Chicken image

A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. It's dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year. The ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.

Provided by Melissa Clark

Categories dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 1/2 teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 1/2 tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
1/2 to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
2/3 cup sliced dates
1 tablespoon fresh thyme leaves
1/4 cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
1/4 cup chopped toasted pistachio nuts, for garnish

Steps:

Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 27 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1014 milligrams, Sugar 30 grams, TransFat 0 grams

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

Ingredients

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

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