Best 8 Glazed Roast Chicken Recipes

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**Glazed Roast Chicken: A Culinary Journey of Flavor and Succulence**

Indulge in the delectable flavors of glazed roast chicken, a culinary masterpiece that tantalizes the taste buds with its crispy, golden-brown skin and succulent, juicy meat. This classic dish has been a staple in kitchens worldwide for centuries, and for good reason. With its versatility and ability to complement various cuisines, glazed roast chicken is a true crowd-pleaser. Whether you prefer a classic glaze made with honey and herbs or a tangy glaze infused with citrus and spices, this dish offers endless possibilities for customization. In this article, we present a collection of carefully curated glazed roast chicken recipes, each offering a unique taste experience. From the aromatic rosemary and thyme glaze to the piquant lemon and garlic glaze, these recipes cater to diverse palates and preferences. Embark on a culinary adventure as we explore the delectable world of glazed roast chicken, transforming your meals into unforgettable feasts.

Let's cook with our recipes!

PLUM-GLAZED ROAST CHICKEN



Plum-Glazed Roast Chicken image

I adjusted a recipe for duck so I could use a chicken instead, and it's been a favorite holiday entree ever since. I've also substituted a small 9- to 11-pound turkey.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 14

4 medium oranges, halved and seeds removed
1 roasting chicken (6 to 7 pounds)
1 teaspoon garlic powder
1 teaspoon salt
1 can (15 ounces) plums
1/4 cup butter, cubed
1 medium onion, chopped
3/4 cup thawed lemonade concentrate
1/3 cup chili sauce
1/4 cup reduced-sodium soy sauce
2 teaspoons Dijon mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
2 drops hot pepper sauce, optional

Steps:

  • Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

Nutrition Facts : Calories 574 calories, Fat 30g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 951mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 44g protein.

SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE



Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage image

This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.

Provided by Alexa Weibel

Categories     dinner, weekday, poultry, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup olive oil, plus more for brushing and drizzling
2 tablespoons stone-ground coarse mustard, plus more for serving
4 garlic cloves, minced
4 teaspoons apple cider vinegar
4 teaspoons cumin seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 1/2 pounds)
2 medium red onions, peeled, then cut into 1/2-inch rounds
1/4 cup drained capers
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
6 bone-in, skin-in chicken thighs (about 3 pounds total)
Torn fresh parsley, dill or arugula sprigs, for garnish

Steps:

  • Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
  • Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
  • Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
  • Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
  • Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

GLAZED ROAST CHICKEN



Glazed Roast Chicken image

I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 6

1 cup white wine or chicken broth
1 cup apricot preserves or quince jelly
1 tablespoon stone-ground mustard
1 broiler/fryer chicken (3 to 4 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.

ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES



Orange-Glazed Roast Chicken Breasts with Sweet Potatoes image

Enjoy this baked chicken and sweet potatoes seasoned with tangy orange juice and cranberries - a flavorful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

1/4 cup orange marmalade
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 bone-in skinless chicken breasts
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes
1 medium onion, cut into 8 wedges
1 teaspoon olive oil
1/3 cup sweetened dried cranberries
1/4 cup orange juice

Steps:

  • Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
  • In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
  • Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
  • Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g

BBQ GLAZED ROAST CHICKEN



BBQ Glazed Roast Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 12

2 cups ketchup
1 cup store-bought BBQ sauce
1/2 cup light brown sugar
1/2 cup rice wine vinegar
1/4 cup Worcestershire sauce
2 tablespoons stone ground mustard
1 teaspoon BBQ rub or Cajun seasoning
2 whole chickens, about 3 pounds each
1/4 cup vegetable oil
2 tablespoons salt
1 tablespoon white pepper
1 teaspoon cumin

Steps:

  • For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
  • For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
  • When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
  • Serve with a choice of sides.

SOY-GLAZED ROAST CHICKEN



Soy-Glazed Roast Chicken image

Provided by Food Network Kitchen

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

2 3- to 4-pound chickens, giblets removed
1 tablespoon vegetable oil
Kosher salt
1/2 teaspoon ground white pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons five-spice powder
1/4 cup honey
1/4 cup soy sauce
2 tablespoons grated peeled ginger
2 tablespoons toasted sesame oil
3 scallions, thinly sliced
Toasted sesame seeds, for topping

Steps:

  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
  • Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
  • Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
  • Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.

APPLE-GLAZED ROAST CHICKEN AND RICE



Apple-Glazed Roast Chicken and Rice image

The glimmering, crispy skin of this chicken dish gets its flavor from a sweet-tart blend of apple jelly and cider vinegar. Tip: To save time, cook the rice and chicken together in a casserole dish with a tight-fitting lid. That way the rice will remain moist as it bakes.

Provided by Annacia

Categories     Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup apple cider vinegar
1 cup apple jelly
1 teaspoon apple pie spice
5 lbs whole roasting chickens
6 small tart baking apples, cored
1 (6 ounce) package long grain and wild rice blend
2 1/4 cups water
1 tablespoon butter
1/2 teaspoon fresh ground black pepper
3 green onions, thinly sliced
sage leaf (optional)

Steps:

  • GLAZE:
  • In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
  • Heat; stir over medium heat.
  • Bring to boiling.
  • Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
  • Remove from heat.
  • Stir in apple pie spice.
  • Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
  • CHICKEN:.
  • Preheat oven to 325°F
  • Skewer neck skin of chicken to back; tie legs to tail.
  • Twist wing tips under back.
  • Place chicken, breast side up, on a rack in roasting pan.
  • Sprinkle with salt.
  • Roast, uncovered, 1-1/4 hours.
  • Cut string.
  • Place apples around chicken.
  • RICE:.
  • Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
  • Brush chicken and apples with some of one portion of glaze.
  • Sprinkle with pepper.
  • Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
  • Stir green onion into rice.
  • Transfer rice to platter; top with chicken and apples.
  • Cover with foil.
  • SAUCE:
  • Skim fat from juices in roasting pan; discard.
  • Pour remaining glaze portion into the roasting pan.
  • Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
  • Strain; season to taste with salt and pepper.
  • Transfer to gravy boat.
  • Garnish with sage. Makes 6 servings.

Nutrition Facts : Calories 782.1, Fat 40.9, SaturatedFat 12.3, Cholesterol 183.3, Sodium 207.1, Carbohydrate 60.8, Fiber 4.4, Sugar 44.5, Protein 42.5

FRUIT-GLAZED ROAST CHICKEN



Fruit-Glazed Roast Chicken image

Whenever I want to serve a special meal with a little flair, this is the recipe I reach for. To round out the dinner, I serve oven-roasted potatoes and a salad.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 17

2 lemons, quartered
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
1/3 cup chicken broth
3 tablespoons cider vinegar
2 tablespoons lemon juice
3/4 cup dried apricots
3 tablespoons brown sugar
2 tablespoons golden raisins
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sugar
1/2 cup water
2 cans (16 ounces each) pear halves, drained
1 can (15-1/4 ounces) peach halves, drained
1 can (16 ounces) apricot halves, drained
1 cup pitted dried plums (prunes)
Lemon leaves, optional

Steps:

  • Place four lemon quarters in body cavity of each chicken. Skewer chicken openings; tie drumsticks together. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375° for 1-1/2 hours or until a thermometer reads 180°. , Meanwhile, in a food processor, combine the broth, vinegar, lemon juice, apricots, brown sugar, raisins, ginger and salt. Process until smooth; set aside. , In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes or until thickened. Meanwhile, in a large bowl, combine the pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside. , Remove chickens from oven; spread with apricot mixture. Return to the oven for 10-15 minutes or until bubbly. Let stand 10 minutes before carving. , Thicken pan drippings for gravy if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired.

Nutrition Facts :

Tips:

  • Use a whole chicken: This will give you the most flavor and juiciness.
  • Dry the chicken thoroughly: This will help the glaze stick better.
  • Season the chicken generously: This will help to enhance the flavor.
  • Let the chicken rest before carving: This will help the juices to redistribute throughout the meat.
  • Serve the chicken with your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all great options.

Conclusion:

Glazed roast chicken is a classic dish that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious and flavorful meal that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give this glazed roast chicken recipe a try. You won't be disappointed!

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