Best 3 Roast Chicken With Lemony Harissa Glaze Recipes
Indulge in a culinary adventure with our delectable roast chicken recipe, where succulent chicken meets a tantalizing glaze made with the perfect balance of lemon, garlic, and aromatic harissa. This dish is a symphony of flavors, where the crispy skin and tender meat of the chicken harmonize with the vibrant tanginess of the glaze. As you savor each bite, you'll be transported to a world of culinary delight.
Accompanying this main course are two equally enticing vegetarian recipes. The roasted broccoli with lemon and garlic is a simple yet satisfying dish that showcases the natural sweetness of broccoli, while the Moroccan carrot salad adds a refreshing crunch and a medley of spices to your meal. These recipes are not only delicious but also incredibly versatile, allowing you to customize them to your taste preferences.
Whether you're hosting a special occasion dinner or simply seeking a flavorful weeknight meal, this collection of recipes has something for everyone. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
HARISSA-GLAZED CHICKEN
A tasty five-ingredient glaze takes boneless skinless chicken breasts to the next level in around a half hour-perfect for a busy weeknight meal with rice or couscous alongside. Tunisia's fiery harissa pepper paste is often served as a condiment but also does double-duty as an ingredient to deepen the flavors of meats, soups and stews. Here it's perfect in a flavorful glaze for mild chicken breast.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Pat the chicken breasts dry, sprinkle with salt and pepper and transfer to the prepared sheet.
- Whisk together the honey, harissa, vinegar and garlic in a small skillet. Whisking constantly, bring to a boil over medium heat and continue to whisk until sauce is thick enough to coat the back of a spoon, 7 to 8 minutes. Whisk in the butter.
- Spoon half the glaze over the chicken and bake until beginning to turn golden brown, about 15 minutes. Remove the chicken from the oven and brush on the remaining glaze. Return to the oven and bake until an instant read thermometer inserted into thickest part of the chicken registers 165 degrees F, 5 to 10 minutes more.
ROASTED CHICKEN WITH SPICY LEMON GLAZE
Delicious tender chicken with a sweet kick.
Provided by barbara lentz
Categories Chicken
Time 14h30m
Number Of Ingredients 8
Steps:
- 1. Place chicken in resealable bag or shallow bowl. Slice 2 lemons and add to the bag. Zest 1 tbsp of lemon peel and set aside.
- 2. Squeeze out 1/2 cup plus 1 tbsp lemon juice. Set the 3 tbsp lemon juice aside. Mix the 1/2 cup lemon juice, the olive oil with the minced garlic, salt and pepper. Pour over the chicken and marinate 8 to 12 hours.
- 3. Preheat oven 400 degrees. Place the chicken in roasting pan covering it with the lemon slices and any remaining lemons halved tucked around the chicken. Roast 1 hour.
- 4. Meanwhile in a small sauce pan mix the honey, lemon zest, 3 tbsp lemon juice and hot sauce. Bring to a boil and remove from heat. Brush the chicken with the honey mixture and continue to roast another hour brushing the chicken every 15 minutes. Once the chicken is done discard the lemons and let the chicken sit for 30 minutes brushing with remaining glaze. Carve and serve
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
Tips:
- Use a whole chicken for the best flavor. If you don't have a whole chicken, you can use chicken breasts or thighs, but the cooking time may vary.
- Make sure the chicken is dry before roasting. This will help the skin crisp up.
- Season the chicken generously with salt and pepper. You can also add other herbs and spices, such as paprika, garlic powder, or onion powder.
- Roast the chicken at a high temperature to get crispy skin. The ideal temperature is 425 degrees Fahrenheit.
- Baste the chicken with the lemony harissa glaze every 20 minutes or so. This will help keep the chicken moist and flavorful.
- Let the chicken rest for 10 minutes before carving. This will help the juices redistribute throughout the meat.
Conclusion:
This roast chicken with lemony harissa glaze is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is juicy and flavorful, and the glaze is tangy and slightly spicy. This dish is sure to be a hit with your family and friends.
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