Best 5 Carolina Rotisserie Or Roasted Apple Chicken Recipes
Introducing Carolina Rotisserie or Roasted Apple Chicken, a delectable dish that combines the flavors of tender chicken, juicy apples, and a medley of spices. This recipe is a symphony of sweet and savory, with a blend of garlic, paprika, thyme, and rosemary that infuses the chicken with a tantalizing aroma. The apples, roasted to perfection, add a touch of natural sweetness that complements the savory flavors of the chicken. Whether you choose to rotisserie or roast your chicken, this dish is sure to be a hit at any gathering. This article offers two variations of the recipe: the Rotisserie Apple Chicken and the Roasted Apple Chicken, each with its own unique cooking method. Both recipes provide step-by-step instructions, ensuring that even novice cooks can create this delectable dish with ease.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED SPICED CHICKEN AND APPLES
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.
CAROLINA ROTISSERIE OR ROASTED APPLE CHICKEN
This is a flavorful and moist chicken that is super easy to prepare. The sweet flavor of the subtly apple-scented chicken is marvelous, and the crispy sweet skin has a wonderful tang. I made the chicken in a Rotisserie oven but it can easily be made in a shallow roasting pan in the oven. If you are using a larger roasting chicken, adjust the oven time per pound.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the chicken and pat dry. Sprinkle salt and pepper in the cavity. Stuff the onion, apple and celery in the cavity and tie legs (and wings if using a rotisserie) with cooking string.
- Mix all glaze ingredients in small bowl (warm in microwave if your honey does not blend).
- Pour a small amount of glaze on chicken while holding over sink and rub the chicken all over. Make sure it is covered. Reserve remaining glaze.
- Place in rotisserie oven and pour the remaining glaze in the oven's catch pan. Set timer to 75 minutes and periodically baste the chicken with the juices in the pan (you can pull the pan out a little bit and tip it to fill the baster). Check your oven's manual for correct size/time as each rotisserie oven is different.
- For oven: Place chicken on rack in roasting pan and roast about 2 hours at 325 degrees until golden and fragrant, basting every twenty or thirty minutes with glaze and any juices in the pan.
- Chicken is fully cooked when the juices run clear and the meat is white, with no pink remaining. The temperature in the dark meat should be 180 degrees on the meat thermometer. If the chicken is not fully cooked, reset the timer for an additional 10 minutes and test again.
- If you are not serving immediately, tent chicken with foil and let it rest for about 10-15 minutes before carving.
Nutrition Facts : Calories 944.3, Fat 63.3, SaturatedFat 17.6, Cholesterol 297.9, Sodium 431.9, Carbohydrate 15.8, Fiber 1.3, Sugar 12.8, Protein 74.4
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES
The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
- Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
- Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
- Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
- Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g
ROTISSERIE-STYLE CHICKEN
My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. -Brian Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
Tips:
- Use a whole chicken for a more flavorful and juicy dish.
- Rinse the chicken inside and out and pat dry before roasting to remove any bacteria and ensure the skin crisps up.
- Generously season the chicken with salt and pepper, both inside and out, to enhance the flavor.
- Stuff the chicken cavity with aromatics like onion, garlic, and herbs to infuse the chicken with flavor from the inside out.
- Place the chicken on a roasting rack or in a baking dish with a wire rack to allow air to circulate and promote even cooking.
- Roast the chicken uncovered at a high temperature (400°F) for the first 30 minutes to brown the skin and then reduce the temperature to 350°F for the remaining cooking time to ensure the chicken cooks through without drying out.
- Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when the internal temperature reaches 165°F in the thickest part of the breast.
- Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute throughout the meat.
Conclusion:
Rotisserie or roasted apple chicken is a classic dish that can be enjoyed by people of all ages. With its crispy skin, juicy meat, and flavorful stuffing, this dish is sure to be a hit at any gathering. The addition of apples adds a touch of sweetness and tartness that complements the savory chicken perfectly. This dish is relatively easy to make and can be customized to suit your own taste preferences. Whether you prefer a simple roasted chicken or one with a more elaborate stuffing, this recipe is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
