Best 10 Roast Spiced Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of Roast Spiced Chicken, a culinary masterpiece that blends the essence of aromatic spices with the succulent tenderness of chicken. This delectable dish promises an explosion of taste buds, making it a perfect choice for a memorable meal. Discover three variations of this classic recipe, each offering a unique taste adventure.

1. **Classic Roast Spiced Chicken:** Experience the timeless flavors of traditional roast chicken elevated with a symphony of spices. Garlic, paprika, cumin, and thyme come together to create a savory crust that locks in the chicken's natural juices, resulting in a moist and flavorful meat that falls off the bone.

2. **Harissa Roast Chicken:** Embark on a culinary journey to North Africa with this vibrant rendition of roast chicken. Harissa paste, a fiery blend of chili peppers, spices, and herbs, infuses the chicken with a bold and smoky flavor. Paired with the sweetness of honey and the zest of lemon, this dish promises a tantalizing balance of heat and tang.

3. **Lemon and Herb Roast Chicken:** Delight in the refreshing and aromatic flavors of this Mediterranean-inspired roast chicken. A vibrant mix of lemon, garlic, rosemary, and thyme creates a zesty and herbaceous crust, while the chicken's natural juices blend with the tangy lemon to deliver a burst of freshness with every bite.

These three recipes offer a diverse range of flavors, techniques, and culinary influences, ensuring that every palate will find something to savor. Whether you prefer the classic comfort of traditional roast chicken, the fiery kick of harissa, or the bright and herbaceous notes of lemon and herbs, these recipes guarantee a mouthwatering experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CARIBBEAN-SPICED ROAST CHICKEN



Caribbean-Spiced Roast Chicken image

Tropical flavors make this chicken really delicious.

Provided by MICHELLE0011

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground clove
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
  • Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
  • Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 4.8 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.5 g, Protein 46.1 g, SaturatedFat 7.7 g, Sodium 432.5 mg, Sugar 3.4 g

ROAST SPICED CHICKEN



Roast Spiced Chicken image

Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

3 teaspoons dried thyme
2 teaspoons salt
2 teaspoons seasoned salt
2 teaspoons pepper
1/2 teaspoon garlic powder
2/3 cup butter, cubed
1/3 cup lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons paprika
1/2 teaspoon garlic salt
1 roasting chicken (6 to 7 pounds)
1 lemon, quartered, optional

Steps:

  • Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

MASALA-SPICED ROAST CHICKEN



Masala-Spiced Roast Chicken image

Masala powder flavors the meat all the way down to the breast, and garlic roasts to succulence under the skin.

Provided by Countess

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, giblets removed
10 cloves garlic
¼ cup garam masala
1 lime

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
  • Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 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 309.2 calories, Carbohydrate 5.5 g, Cholesterol 96.9 mg, Fat 18 g, Fiber 1.9 g, Protein 31.2 g, SaturatedFat 5 g, Sodium 104.7 mg, Sugar 0.2 g

CITRUS-SPICED ROAST CHICKEN



Citrus-Spiced Roast Chicken image

I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy the delicious flavors year-round. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 6

3 tablespoons orange marmalade
4-1/2 teaspoons chopped chipotle peppers in adobo sauce
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
1 broiler/fryer chicken (4 pounds)

Steps:

  • Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 409mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

SPICED ORANGE ROAST CHICKEN



Spiced Orange Roast Chicken image

Pop this one-dish wonder in the oven for Sunday lunch and you'll be able to relax while it becomes infused with a delicious citrus flavour. I'd probably whisk the juice mixture together before adding it to the chicken, just to make sure the honey is well incorporated. Prep time is 15 mins plus 1 hour marinating time. Use 5 tablespoons to measure 80ml. Source: Australian Good Taste magazine September 2006

Provided by Rhiannon and Matt

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 kg chicken thigh fillets
80 ml fresh orange juice
80 ml honey
2 teaspoons olive oil
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 orange, thinly sliced
fresh chives, finely chopped, to serve

Steps:

  • Place the chicken in an ovenproof dish.
  • Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined.
  • Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
  • Preheat oven to 180°C
  • Place the sliced orange over the top of the chicken.
  • Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.

Nutrition Facts : Calories 323.2, Fat 9.9, SaturatedFat 2.3, Cholesterol 172.9, Sodium 181, Carbohydrate 15.8, Fiber 1, Sugar 13.9, Protein 41.5

CARIBBEAN SPICED ROAST CHICKEN



Caribbean Spiced Roast Chicken image

Make and share this Caribbean Spiced Roast Chicken recipe from Food.com.

Provided by wicked cook 46

Categories     Whole Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons fresh lime juice
2 ounces rum
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon dry ground ginger
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 -3 lb roasting chicken
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 325 F or 165°C.
  • In a small bowl combine lime juice,rum and brown sugar. Set aside.
  • Mix together all the spices. Place chicken in a roasting pan and Brush with the oil then rub in the spice mixture.
  • While chicken is roasting baste with the juice, rum ,sugar mixture every 15 -20 minutes.
  • roast for about 90 minutes or until meat thermometer reads 180 when placed in the thickest part of the thigh or juice run clear.
  • Allow to rest for 10 minutes before carving.

Nutrition Facts : Calories 238.8, Fat 15.1, SaturatedFat 3.8, Cholesterol 53.5, Sodium 342.3, Carbohydrate 4.8, Fiber 0.5, Sugar 3.5, Protein 12.7

ROAST CHICKEN WITH SPICED YOGURT



Roast Chicken with Spiced Yogurt image

A yummy make ahead dish! Lowfat and calorie if eaten without the skin. That way it has 165 calories and 5 grams of fat. Needs to marinate at leat 12 hours before cooking. Not included in prep time calculations.

Provided by ChipotleChick

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs broiler-fryer chickens
1/2 teaspoon water
1/4 teaspoon ground mustard
1 cup plain nonfat yogurt
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 clove garlic, chopped
1/4 cup water

Steps:

  • Rinse chicken and pat dry.
  • Fold chicken wings across back so that the tipe touch.
  • Tie or skewer the drumsticks to its tail.
  • Place the chicken in a latge glass bowl.
  • Mix the 1/2 teaspoon water and gound mustard in a small bowl.
  • Stir in remaining ingredients except 1/4 cup water.
  • Pour over chicken.
  • Cover and refrigerate at least 12 hours, but no more than 24.
  • Heat oven to 375.
  • Remove chicken from marinade, reserve the marinade.
  • Place the chicken on a rack in a shallow roasting pan.
  • Roast chicken 1 hour or more, until juices run clear.
  • Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
  • Remove chicken from the roasting pan, and keep it warm.
  • Stir the 1/4 cup water in the pan drippings, and heat until hot.
  • Remove and discard the skin from the chicken.
  • Serve the meat with the sauce.

SPICED ROAST CHICKEN



Spiced Roast Chicken image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
2 tablespoons dried yellow split peas
3 dried red chilies
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 tablespoon ground turmeric
3 tablespoons olive oil
1 whole chicken (about 3 1/2 pounds)
Kosher salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 500 degrees. In a medium skillet over medium-high heat, heat the vegetable oil. Add the split peas and cook, stirring frequently, until lightly browned, about 40 seconds. Transfer to a bowl. Wipe the skillet clean and return it to medium heat. Add the chilies, coriander, cumin, peppercorns, fenugreek and mustard and cook, stirring, until toasted and fragrant, about 1 1/2 minutes. Add the turmeric and cook, stirring, 10 seconds more. Add to the split peas. When cool, transfer the mixture, in small batches, to a clean coffee grinder and pulse until finely ground. Place in a small bowl and stir in 2 tablespoons of the olive oil.
  • Loosen the skin of the chicken over the breast and down to the thighs. Using your hands, spread all but 1 teaspoon of the spice paste evenly under the skin. Coat the outside of the chicken with the remaining teaspoon of paste and brush with the remaining tablespoon of olive oil. Season generously with salt and pepper.
  • Transfer the chicken to a roasting pan fitted with a rack and bake until very brown, about 20 minutes. Lower the temperature to 350 degrees and bake until a thermometer inserted into the thickest part of the inside of the thigh reads 170 degrees, or until the juices run clear when the chicken is pierced there with a knife, about 40 minutes more. Remove from the oven and set aside to rest for 10 minutes. Carve and serve.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 13 grams, Sodium 983 milligrams, Sugar 1 gram, TransFat 0 grams

CARIBBEAN-SPICED ROAST CHICKEN



CARIBBEAN-SPICED ROAST CHICKEN image

Number Of Ingredients 12

1 1/2 tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

ROAST CHICKEN WITH SPICED YOGURT



Roast Chicken with Spiced Yogurt image

Number Of Ingredients 12

3 to 3 1/2 pounds broiler-fryer chicken
1/4 cup plus 1/2 teaspoon water
1/4 teaspoon ground dry mustard
1 cup nonfat plain yogurt
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cardamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 clove garlic, chopped

Steps:

  • Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon of the water with the mustard in small bowl. Stir in remaining ingredients except 1/4 cup water pour over chicken. Turn chicken to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours. Heat oven to 375°. Remove chicken from marinade reserve marinade. Place chicken on rack in shallow roasting pan. Insert thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 to 1 1/4 hours, brushing marinade over chicken during last 30 minutes of roasting, until thermometer reads 180° and juice is no longer pink when center of thigh is cut. Remove chicken from pan keep warm. Stir 1/4 cup water into pan drippings heat just until hot. Remove and discard chicken skin. Serve chicken with sauce.1 Serving: Calories 160 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 4g (Dietary Fiber 0g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right chicken: For best results, use a whole chicken that is between 3 and 4 pounds. A larger chicken will take longer to cook and may not cook evenly.
  • Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove any excess fat and giblets. Season the chicken inside and out with salt, pepper, and any other desired spices.
  • Roast the chicken: Preheat the oven to 425°F (220°C). Place the chicken in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue to roast the chicken for another 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
  • Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Roast spiced chicken is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can ensure that your chicken turns out perfectly cooked and flavorful every time. So next time you're looking for a simple but satisfying meal, give roast spiced chicken a try!

Related Topics