Best 2 Sweet And Spicy Roast Chicken Recipes
Indulge in a culinary masterpiece that tantalizes your taste buds with its harmonious blend of sweet and spicy flavors - the Sweet and Spicy Roast Chicken. This delectable dish, a symphony of culinary artistry, will captivate your senses with its irresistibly crispy skin, succulent and juicy meat, and a delightful interplay of sweet and spicy notes that dance upon your palate. Embark on a culinary journey as we unveil the secrets behind this extraordinary dish, exploring the unique combination of spices and the perfect roasting technique that elevates the humble chicken into a gourmet sensation. Discover the art of creating a tantalizing glaze that caramelizes to perfection, infusing each bite with a burst of sweet and savory flavors. Elevate your culinary skills and impress your family and friends with this exceptional Sweet and Spicy Roast Chicken, a dish that will undoubtedly become a favorite in your kitchen repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET AND SPICY ROAST CHICKEN
Steps:
- PREPARATION Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.
SWEET AND SPICY ROAST CHICKEN
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. It's dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year. The ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.
Provided by Melissa Clark
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
- In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
- Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
- Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
- Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 27 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1014 milligrams, Sugar 30 grams, TransFat 0 grams
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check the internal temperature. The chicken is done when the internal temperature reaches 165°F (74°C).
- For a crispier skin, pat the chicken dry with paper towels before roasting.
- If you don't have a roasting pan, you can use a large baking sheet lined with parchment paper.
- Roast the vegetables separately from the chicken if you want them to be more caramelized.
- You can use any type of vegetables you like in this recipe. Some good options include potatoes, carrots, parsnips, turnips, and squash.
- If you want the glaze to be thicker, simmer it for a few minutes over low heat until it reduces and thickens.
- Serve the chicken and vegetables with your favorite sides, such as mashed potatoes, roasted potatoes, or rice.
Conclusion:
This sweet and spicy roast chicken is a delicious and easy dinner recipe that the whole family will enjoy. The chicken is roasted to perfection and the glaze adds a wonderful flavor. The vegetables are roasted until tender and slightly caramelized. This dish is perfect for a weeknight meal or a special occasion.
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