Best 4 Spicy Roast Chicken With Tomatoes And Marjoram Recipes

Indulge in the tantalizing flavors of Spicy Roast Chicken with Tomatoes and Marjoram, a delectable dish that promises an explosion of taste. This succulent chicken is roasted to perfection, its skin crispy and golden brown, while the tender meat is infused with a vibrant blend of spices. The accompanying tomatoes and marjoram add a delightful sweetness and herbaceousness that complement the savory chicken beautifully. Along with this main course, the article also offers irresistible recipes for a refreshing cucumber salad with a tangy dressing, a creamy and flavorful spinach and artichoke dip perfect for parties or gatherings, and a delightful lemon blueberry loaf that will satisfy your sweet cravings.

Let's cook with our recipes!

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Middle Eastern-Inspired Herb and Garlic Chicken image

This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.

Provided by Melissa Clark

Categories weekday, weeknight, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 1/2 teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
3/4 teaspoon sumac, more for garnish (optional)
2/3 cup plain Greek yogurt, preferably whole milk yogurt
1/4 teaspoon ground black pepper

Steps:

Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM

SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM image

Categories Chicken Bake

Yield 4 servings

Number Of Ingredients 7

Ingredients

24 oz whole cherry tomatoes (about 4 cups)
1/4 cup olive oil
5 garlic cloves, pressed
1 teaspoon dried, crushed red pepper
2 T chopped fresh marjoram, divided
4 bone-in chicken breasts
salt and pepper

Steps:

Heat oven to 450F. Combine tomatoes, olive oil, garlic, crushed red pepper, and 1 T marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprinkle generously with salt and pepper. Roast until chicken is cooked through and tomatoes are blistered, about 35 min. Sprinkle with remaining marjoram.

SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM

Spicy Roast Chicken with Tomatoes and Marjoram image

Categories Chicken Garlic Herb Tomato Roast Low Carb Quick & Easy Low/No Sugar Spice Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

24 ounces cherry tomatoes (about 4 cups), stemmed
1/4 cup olive oil
5 garlic cloves, pressed
1 1/4 teaspoons dried crushed red pepper
2 tablespoons chopped fresh marjoram
4 chicken breast halves with ribs

Steps:

Preheat oven to 450°F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprinkle generously with salt and pepper. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates. Spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram.

SPICY RAPID ROAST CHICKEN

Spicy Rapid Roast Chicken image

This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.

Provided by Nancy Blair

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

1 (3 pound) whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon cayenne pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg

Tips:

Choose the right chicken: A whole chicken, weighing around 3-4 pounds, is ideal for this recipe. You can also use chicken thighs or drumsticks, but adjust the cooking time accordingly.
Use ripe tomatoes: Ripe tomatoes will give the sauce a sweeter, more flavorful taste.
Don't be afraid to use a lot of garlic: Garlic adds a delicious savory flavor to the dish. Use as much as you like!
Marinate the chicken: Marinating the chicken in a mixture of olive oil, herbs, and spices will help to infuse it with flavor and keep it moist during cooking.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Add the tomatoes and marjoram towards the end of cooking: This will prevent the tomatoes from becoming too mushy and the marjoram from losing its flavor.
Serve the chicken with your favorite sides: Roasted vegetables, mashed potatoes, or a simple salad are all great options.

Conclusion:

This spicy roast chicken with tomatoes and marjoram is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is roasted to perfection and the tomatoes and marjoram add a delicious flavor. Serve this dish with your favorite sides for a complete meal.