Best 7 Cardamom Honey Roasted Chicken Recipes

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Indulge in the tantalizing flavors of our Cardamom Honey Roasted Chicken, a culinary masterpiece that blends exotic spices with a touch of sweetness. This dish takes you on a journey to the vibrant streets of the Middle East, where cardamom and honey dance together in perfect harmony. Our recipe offers a step-by-step guide to creating this delectable dish, ensuring a crispy, golden-brown exterior and succulent, flavorful meat. Accompanying the main recipe are three additional variations to cater to various preferences: a zesty Lemon Herb Roasted Chicken, a tangy Orange and Garlic Roasted Chicken, and a smoky Chipotle Honey Roasted Chicken. Each variation introduces unique flavor profiles that will tantalize your taste buds and elevate your dining experience. Whether you're a seasoned home cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards culinary success. Prepare to embark on a flavorful adventure with our Cardamom Honey Roasted Chicken and its delightful variations.

Here are our top 7 tried and tested recipes!

HONEY ROASTED CHICKEN



Honey Roasted Chicken image

Put chicken in a baking dish and add some pantry staples. Let it bake, and presto! You'll have a sweet, succulent main course before you know it. Add rice or potatoes and an Asian frozen veggie mix, and supper is served. -Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup honey
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons orange juice
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chicken., Bake, uncovered, at 375° for 22-26 minutes or until a thermometer reads 170°, basting occasionally.

Nutrition Facts :

CARDAMOM HONEY ROASTED CHICKEN



Cardamom Honey Roasted Chicken image

The original recipe is courtesy of BeesOnline located just outside of Auckland. The original was good but this is a little more amplified in flavor. The results are an amazing combination of sweet and spiciness that permeates the kitchen during roasting and your palette as you enjoy your meal. Preparation includes 30 minutes to marinate the chicken, actual working time is really quite short and easy.

Provided by justcallmetoni

Categories     Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

6 chicken breasts or 1 roasting chicken, cut into parts
1 1/2-2 tablespoons olive oil
1 lemon, thinly sliced
salt and pepper
6 tablespoons honey
3 tablespoons sherry wine
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons peppercorns

Steps:

  • Preheat oven to 390°F Warm the honey so that it is liquid, stir in the sherry, cardamom and peppercorns. (If you are grinding the spices with a mortar and pestle, be sure to remove the seeds from their pods prior to grinding.) Place marinade and chicken in a large resealable bag, coat chicken with marinade. Close bag and let sit at room temperature for 30 minutes (no longer than that).
  • Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. (If you plan to discard the skin, as I do, you can omit this step. Just add an additional 5-6 minutes to the baking time.).
  • Place lemon slices in a roasting pan. Lay the chicken pieces on top. Lightly brush with the marinade. Season with salt and pepper. Discard the remaining marinade. (Warning: Do not be tempted to pour the marinade in the baking pan, it will be a mess.).
  • Place in the oven and bake until done, approximately 25 minutes for breasts.
  • (According to the original recipe it is 20 minutes for thighs, wings, and drumsticks, but I found the time for breasts to short so please check for doneness.) Remove from oven and let rest for 10 minutes before serving.
  • Pour out drippings from the pan into a gravy boat for gravy.

ORANGE-CARDAMOM ROAST CHICKEN



Orange-Cardamom Roast Chicken image

Cooking Channel's Aarti Sequeira gives Sunday supper an Indian spin. "My secret to roast chicken: butterflying the bird so it's perfectly cooked every time. And high, high heat for crispy skin."

Provided by Aarti Sequeira

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup (4 tablespoons) unsalted butter, softened
1 teaspoon ground cardamom
1 tablespoon grated orange zest
1 tablespoon peeled, grated fresh ginger
2 cloves garlic, finely minced (about 2 teaspoons)
Kosher salt and freshly ground pepper
1 whole chicken (4 to 5 pounds), giblets removed, trimmed of excess fat, rinsed and patted dry
2 pounds Yukon gold potatoes (about 8), sliced into 1/4-inch-thick rounds
1 tablespoon sunflower oil

Steps:

  • In a small bowl, combine the butter, cardamom, orange zest, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
  • Butterfly the chicken: Place on a cutting board, breast-side down with the neck toward you. Using a pair of sharp kitchen shears (and your biceps), cut through the bones on either side of the backbone; the spine should come away in a narrow strip, which you can discard or save for stock. Flip the bird over, breasts facing up and closest to you. Using the heel of your palm and your body weight, push down on the breastbone; you should hear it crack. The chicken should lie flat now. Rotate the drumsticks toward the center line of the body so she looks a little knock-kneed. There you go. You just butterflied a chicken!
  • Slide your fingers between the flesh and the skin over the breasts, thighs and drumsticks. Use a teaspoon to deposit a little of the flavored butter into each pocket and smooth it out over each part of the chicken, making sure the butter is evenly spread, then pat the skin dry.
  • Toss the potato slices with the sunflower oil, season with salt and pepper and let them sit in a bowl at room temperature alongside the chicken for 30 minutes. Give your oven a quick wipe down before preheating it to 500 degrees F. (The high temps will cause any leftover drips to smoke you out of your kitchen! If your oven still smokes, then turn it down to 450 degrees F after the first 10 minutes.)
  • Drain off the water that's been drawn from the potatoes and pour the potatoes into an even layer in a large cast-iron skillet. Place the chicken on top of the potatoes and tuck the wings under her shoulders. Pop the whole kit 'n' kaboodle into the oven. Cook for 20 minutes. Rotate the skillet and cook for 20 more minutes, until the skin is crispy, the juices run clear and the thickest part of the breast registers 160 degrees F on an instant-read thermometer.
  • Remove the chicken from the oven and set aside to rest for 10 minutes on a cutting board, loosely tented with foil. Using a fish spatula or slotted spoon, gently turn the potatoes. If you'd like them crispier, pop them under your broiler for 3 to 5 minutes. Scoop out the potatoes onto a platter, leaving behind the pan grease. Cut the chicken into pieces, place them on top of the potatoes and serve with boldness and courage!
  • Find more recipes from Aarti in her cookbook, Aarti Paarti ($28, Grand Central Publishing).

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

ROAST CARDAMOM CHICKEN



Roast Cardamom Chicken image

The spices in this dish are amazing and the yogurt helps to make the meat extra tender. Remember to leave time for the chicken to marinate. Thanks to the British chef Nigel Slater for this recipe.

Provided by Sackville

Categories     Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

4 pieces chicken (breasts are my favourite)
250 ml plain yogurt
2 tablespoons water
2 teaspoons salt
1 inch gingerroot, chopped
3 garlic cloves, chopped
1 teaspoon black peppercorns
6 cardamom pods, the seeds of
1 teaspoon cumin seed
3 teaspoons coriander
1 cinnamon stick
1 teaspoon cayenne pepper
2 tablespoons white wine vinegar
1/4 cup mint leaf

Steps:

  • Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
  • Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
  • Blend to a smooth paste.
  • Put the yogurt in a bowl large enough to hold the chicken.
  • Stir in the spice paste.
  • Add the chicken and make sure all pieces are covered in the marinade.
  • Break the cinnamon stick in two and tuck it in with the chicken.
  • Cover and marinate for at least two hours and as much as overnight.
  • Set the oven to 220 C or 425°F.
  • Bake the chicken in a shallow dish for 30 minutes or until cooked through.
  • The yogurt should have formed a dark brown crust.
  • Sprinkle with mint leaves.

ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY



Roast Chicken with Rosemary, Lemon, and Honey image

Provided by Melia Marden

Categories     Chicken     Poultry     Roast     Kid-Friendly     High Fiber     Dinner     Lemon     Rosemary     Honey     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 8

6 ounces rosemary sprigs (about 2 large or 4 small bunches), divided
2 4-pound chickens
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 lemons, 1 halved, 1 sliced into eight 1/4" rounds
1 pound shallots, peeled
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 375°F. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
  • Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
  • Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
  • Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
  • Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST



Cardamom Chicken with Salt and Pepper Crust image

Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.

Provided by DARLA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h55m

Yield 6

Number Of Ingredients 8

4 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
¼ teaspoon ground cardamom
6 chicken thighs
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

Steps:

  • Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
  • Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g

Tips:

  • Brine the chicken: Brining the chicken helps to keep it moist and flavorful. You can brine the chicken in a simple solution of water, salt, and sugar for at least 4 hours, or up to overnight.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 375 degrees Fahrenheit and continue roasting for 45-60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Use a flavorful marinade: The marinade will help to add flavor to the chicken. You can use a variety of marinades, such as a simple olive oil and herb marinade, a yogurt-based marinade, or a citrus-based marinade.
  • Roast the chicken with vegetables: This is a great way to add more flavor and nutrition to your meal. You can roast any type of vegetables you like, such as potatoes, carrots, onions, or Brussels sprouts.
  • Let the chicken rest before carving: This will help to keep the juices in the chicken. Let the chicken rest for at least 10 minutes before carving.

Conclusion:

Cardamom honey roasted chicken is a delicious and easy-to-make dish. With its crispy skin, juicy meat, and flavorful marinade, this chicken is sure to be a hit with your family and friends. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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