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- Meat and poultry
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- Whole chicken
- Whole roast chicken
Here is a roasted chicken recipe as prepared by my friend; her Algerian mother gave her the recipe; the flavours are divine, the chicken is super tender and moist. The blend of spices is simple but comes out beautifully.
1 person made this
- For the chicken
- 25g butter
- 2 cloves garlic, peeled
- 1 teaspoon chilli powder or cayenne pepper, to taste
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- 1 generous pinch cinnamon
- 2 teaspoons fresh rosemary, chopped
- 1 whole chicken, cleaned and rinsed
- salt and freshly ground pepper
- ½ lemon
- For the vegetables
- 3 red peppers, seeded and cut into strips
- 700g carrots, cut into thick slices
- 700g sweet potatoes, peeled and cut into large cubes
- 400g potatoes, peeled and cut into large cubes (optional)
- 2 tablespoons olive oil
- 1 teaspoon chilli powder or cayenne pepper, to taste
- 1 teaspoon ground
- 1 teaspoon ground cumin
- salt and freshly ground pepper
- 150g black olives, pitted (optional)
MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min
- Preheat the oven at 210 C / Gas 6-7.
- Prepare the chicken seasoning in a mortar, by crushing the butter, garlic, cayenne pepper, paprika, cumin, cinnamon, and rosemary. Coat the chicken with the seasoning on both the outside (on the skin and under the skin), and the inside. Place the chicken in a large oiled baking dish. Add salt and pepper and place the lemon inside the bird.
- Place all the vegetables (peppers, carrots, sweet potatoes and optionally potatoes) in a large salad bowl. Drizzle with olive oil and toss to coat. Add the spices (cayenne, paprika, cumin, salt and pepper). Stir well again to distribute the spices. Distribute the seasoned vegetables around the chicken; if the dish is too small, put the rest of the vegetables in another oiled baking dish (see footnote).
- Place in the preheated oven and roast for 1 hour, basting every 15 minutes with a little water.
- After 1 hour lower the oven temperature to 180 C / Gas 4, and scatter the black olives around the chicken. Cover with aluminium foil (shiny side toward the chicken) and roast until the chicken is browned and the juices run clear, about 20 further minutes.
For the chicken:
For the vegetables:
If you do not have a baking dish large enough to fit the chicken and all the veg, you can cook your chicken with a few vegetables in one dish, and cook the remaining vegetables in a separate dish. In that case you need to add a little chicken juice on the vegetables, after about 20 minutes into the cooking, so they don't dry out, and to add flavour.
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- 1 lemon
- ½ cup butter, softened
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 1 (5- to 6-lb.) whole chicken
- 3 fresh thyme sprigs
- 1 large sweet potato
- 2 large Granny Smith apples
- ¼ cup firmly packed dark brown sugar
- ¼ cup butter, melted
Preheat oven to 425°. Grate 2 tsp.zest from lemon reserve lemon. Combine zest, softened butter, garlic, and 1/2 tsp. each salt and pepper. Discard neck and giblets from chicken. Rinse chicken pat dry. Loosen and lift skin from breast. (Do not totally detach.) Spread half of butter mixture under skin place thyme under skin. Replace skin.
Cut reserved lemon in half squeeze juice into cavity. Place lemon in cavity. Tie legs together with kitchen string tuck wingtips under. Rub remaining butter mixture over chicken sprinkle with remaining 1/2 tsp. each salt and pepper. Place, breast side up, on a greased rack in a greased roasting pan.
Bake chicken at 425° for 30 minutes. Meanwhile, peel sweet potato and apples. Cut sweet potato into 1/4-inch-thick half moons and apples into 1/4-inch-thick wedges. Arrange half of sweet potatoes in a 9-inch gratin dish. Sprinkle with 1 Tbsp. brown sugar. Arrange apples in a single layer over sweet potatoes sprinkle with 1 Tbsp. brown sugar. Top with remaining sweet potatoes sprinkle with remaining 2 Tbsp. brown sugar. Drizzle with 1/4 cup melted butter. Add salt and pepper to taste. Cover with foil.
Reduce oven temperature to 350°. Bake chicken 15 minutes. Add potato mixture to oven. Bake chicken and potato mixture at the same time 35 minutes. Uncover potato mixture, and bake chicken and potato mixture 40 minutes or until a meat thermometer inserted into chicken thigh registers 180° and potatoes and apples are tender.
Transfer chicken to a platter cover with foil, and let stand 10 minutes. Serve with potato mixture.
Baked Chicken and Sweet Potatoes
Roast chicken will forever remind me of my childhood. At least 3 nights a week we would eat cinnamon roasted chicken, rice pilaf and a Syrian salad. And it was perfect every time.
Now that I’m a mom myself feeding my own family, I like to take the dishes of my childhood and put my own spin on them. This roast chicken recipe with sweet potatoes and white wine is a great example of me taking a basic cooking method and making it my own,
White wine is a great addition to roast chicken as it adds a bright acidity that balances out the fat and salt from the roast chicken and sweetness of the sweet potatoes. Prefer not to use alcohol? Swap out with chicken broth or apple cider instead. As always, be sure to liberally season your chicken and veggies with salt and pepper. (You can even add in a little cinnamon like my mom always did!)
As the red onions cook they begin to caramelize turning tender and sweet by the time they come out of the oven. If you don’t have sweet potatoes on hand feel free to swap out with butternut squash, red or Yukon gold potatoes. Truly any root vegetable will work even parsnips!
To serve, garnish with fresh parsley. Fresh herbs are a great way to brighten a dish that has been cooking for a while. This trick holds true for all dishes including stews, pastas, soups and more.
How do you know when the chicken breasts are cooked? When the juices come out clear, you know the chicken is done. You can also use a meat thermometer and when the internal cooking temperature reaches 170 degrees you know the chicken is done.
What are your favorite childhood dishes? I’d love to hear from you.
- 1 serving cooking spray (Optional)
- 2 sweet potatoes, sliced very thinly
- 2 Yukon Gold potatoes, sliced
- 1 large onion, sliced
- 1 (2 to 3 pound) roasting chicken
- 2 tablespoons olive oil, or to taste
- 1 pinch salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray.
Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan.
Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top.
Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.
- 1 1/2 cups roasted sweet potatoes
- 1 1/2 cups sautéed spinach and onions
- 1 pound grilled cumin chicken (4 - 4 ounce breast)
Grilled Cumin Chicken
- 3 tablespoons olive oil
- 1/4 cup yellow onions, minced
- 1 1/2 teaspoons garlic, minced
- 2 teaspoons fresh cilantro leaves, chopped
- 2 tablespoons lime juice
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound boneless skinless chicken breast (4 – 4 ounce)
Roasted Sweet Potatoes
- 1 1/2 cups sweet potatoes, peeled and diced 1 inch
- 1 1/2 teaspoon light brown sugar
- 1 1/2 teaspoon butter
Sauteed Spinach and Onions
- 2 teaspoons olive oil
- 1/4 cup yellow onions, julienne
- 6 cups fresh spinach
- 1/2 teaspoon ground black pepper
- Roasted Sweet Potatoes: Combine brown sugar, sweet potato and butter. Toss to evenly coat. Arrange in single layer on sheet pan. Roast in 375 degree oven for 20 minutes or until sweet potato is tender.
- Sauteed Spinach and Onions: In a sauté pan, heat over medium high heat. Add onions. Saute until caramelized. Add spinach. Season with pepper. Mix well and remove from heat. Stir until spinach just wilts.
- Grilled Cumin Chicken: In a bowl, combine oil, garlic, cilantro, lime juice, cumin, chili powder, salt and pepper for marinade. Mix well. Add chicken to marinade. Toss to evenly coat. Refrigerate for 2 hours. Drain and discard excess marinade. Place chicken breast on medium high grill for 6 to 8 minutes on each side.
- For Service: Place 1 chicken breast on plate with 1/3 cup roasted sweet potato and 1/2 cup spinach.
Nutrition Facts: Calories: 280 , Carbs: 24g , Protein: 25g , Fat: 10g , Sat. Fat: 2g , Cholesterol: 69mg , Sodium: 220mg , Fiber: 6g
- 2 pounds sweet potatoes (about 3), peeled and cut into 1 1/2-inch pieces
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 1 1/4 teaspoons fresh-ground black pepper
- 1 chicken (3 to 3 1/2 pounds)
- 1 tablespoon butter, cut into small pieces
- 6 tablespoons pure maple syrup
- 1 1/2 tablespoons bourbon
Heat the oven to 425°. In a large roasting pan, toss the sweet potatoes with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Push them to the edges of the pan, leaving a space in the center for the chicken.
Rub the cavity of the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Twist the wings behind the back and tie the legs together. Put the chicken, breast-side up, in the center of the roasting pan. Coat the chicken with the remaining tablespoon oil, sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper, and dot with the butter. Roast the chicken for 30 minutes.
Meanwhile, in a small bowl, combine the maple syrup, bourbon, and the remaining 3/4 teaspoon pepper. Remove the roasting pan from the oven and stir the potatoes. Brush the chicken with about 2 tablespoons of the glaze and drizzle the potatoes with about 1/2 tablespoon of the glaze. Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the remaining glaze 2 more times, until the chicken and potatoes are just done, about 30 minutes longer. Transfer the bird and potatoes to a plate and leave to rest in a warm spot for about 10 minutes.
Meanwhile, pour off the fat from the roasting pan. Add any accumulated juices from the chicken to the liquid in the pan. Serve the chicken with the pan juices and sweet potatoes.
A Crispy Roast Chicken Recipe Sure to Be a New Favorite
Putting together a fancy meal doesn’t mean you have to go out of your way to source hard-to-find ingredients and design dishes that are meant to be showcased in a museum. In fact, crafting elevated plates can be as simple as dressing up a few key ingredients.
That’s the goal of the cookbook “ How to Dress an Egg: Surprising and Simple Ways to Cook Dinner ,” by Ned Baldwin, chef and owner of Houseman in N.Y.C., and food writer Peter Kaminsky . The book explores how easy it is to transform simple ingredients into extraordinary meals that can be simply prepared for a weeknight dinner or serve as the spotlight for a party.
How to Dress an Egg: Surprising and Simple Ways to Cook Dinner, $22.44 on Amazon
The book is flush with recipes like pot-roasted beet caponata, hanger steaks swiped with housemade compound butter, and crispy-skin fish fillets paired with a fava mint mash. Dessert is just as imperative, and you can whip up things like decadent chocolate ganache, perfect for dunking fresh fruit and shortbread cookies. Ned and Peter also provide ample instruction on important techniques, like how to properly grill a steak and take a salad from bland to delightful.
Cooks Standard Stainless Steel Roaster with Rack, $49.99 on Amazon
Ahead, Ned and Peter share a recipe for a roasted chicken with sweet potatoes and cashew brown butter. The chicken is deboned or butterflied, roasted in the oven until wonderfully crispy and brown, then crowned with a showering of cheese shards. It’s an elevated take on the classic roasted chicken recipe, and one you won’t be able to stop making.
Excerpted from HOW TO DRESS AN EGG: Surprising and Simple Ways to Cook Dinner © 2020 by Ned Baldwin and Peter Kaminsky. Photography © 2020 by Hirsheimer & Hamilton. Illustrations © 2020 by Gerardo Blumenkrantz. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
Roast Chicken with Sweet Potatoes, Cashew Brown Butter, and Shards of Cheese Recipe
Sweet potatoes and cashews share a certain quality of sweetness. Together with nutty-tasting browned butter, they make for a harmony of flavors and textures that can only be described as downright pleasing. Everything in this dish except the chicken can be made well in advance, so it is an ideal make-ahead option for a Sunday lunch or family dinner.
Roast Chicken with Sweet Potatoes, Cashew Brown Butter, and Shards of Cheese
- 1 organic chicken (21⁄2 to 3 pounds), deboned or butterflied
- 2 to 3 teaspoons kosher salt
- 1¼ pounds sweet potatoes
- 1⁄2 cup cashews
- 1 sprig of fresh rosemary
- 4 tablespoons (1⁄2 stick) unsalted butter
- ¼ teaspoon kosher salt
- 2 tablespoons white wine vinegar or white balsamic vinegar
- ¼ teaspoon kosher salt
- 4 ounces aged sheep’s-milk cheese, such as Manchego
- Salt the chicken and refrigerate it.
- Preheat the oven to 350°F. Fit the sweet potatoes snugly into an ovenproof pot and cover tightly with foil and then a lid. Roast until very soft, 1 hour and 15 minutes to 1 hour and 45 minutes. (The sweet potatoes can be cooked ahead and refrigerated for up to 24 hours.)
- Chop the cashews into smallish pieces. Strip the leaves off the rosemary sprig and chop them. Set a sieve over a small heatproof bowl.
- Heat the butter in a small saucepan over medium heat. Add the cashews and cook, stirring with a heatproof spatula, until the butter has mostly stopped foaming and has browned. Pour the cashews and butter into the sieve and then return the butter to the saucepan. Add the rosemary and cook over medium heat until the foaming dies down, then cook for another 30 seconds and pour over the cashews in the sieve. Transfer the cashews to a plate, salt them, and reserve the butter.
- MAKE the brown butter vinaigrette: Combine the butter with the vinegar and salt.
- Roast the chicken. Dry the bird, heat the oven, and roast the chicken.
- Slice the cheese into thinnish slices don’t worry if it crumbles. Rewarm the vinaigrette in a small pan. Reheat the sweet potatoes if necessary.
- Cut the chicken and sweet potatoes into manageable pieces and place on a platter. Scatter the cheese, cashews, and rosemary all over and spoon the hot vinaigrette over everything.
Roast Chicken Recipe
I can get a raw chicken from fridge to table in under thirty minutes by taking advantage of a skillet on the stovetop to start. Then I resort to a rarely, if ever, used part of the oven—the floor. In most ovens, the heat comes from a burner or heating element underneath a metal sheet on the bottom of the oven. The oven bottom acts as a diffuser and functions as a burner underneath the skillet, allowing the skin to continue to crisp while the ambient air temperature of the oven roasts the bird. The only part of the bird that ever needs to touch the pan is the skin side. The skin acts as a barrier between the tender, moist flesh and the hot cast-iron pan. Me, I’m not too fussy about how the interior of my oven looks, but be forewarned that over time this foolproof technique might scuff the oven floor a little.
I remove the backbone as well as the ribs and breastbone before cooking the chicken. This speeds the cooking and makes it easier to slice the breast meat. You can make the chicken without doing this, but it will take longer. Deboning the breast gets the best and quickest results. If you don’t know how, ask the butcher to do it for you (supermarkets are often happy to oblige). Failing that, you can butterfly the chicken at home (this is also known as a spatchcocked chicken). To do it yourself, remove the backbone by cutting down along both sides of it with a pair of kitchen shears (don’t worry about the ribs and breastbone). After removing the backbone, lay the chicken skin side down on a cutting board and press down hard to flatten it.
Crockpot Chicken and Sweet Potatoes
This wonderful and easy recipe for Crock pot chicken and sweet potato is so good for you! One serving supplies 100 percent of the Vitamin A you need every day. And it's delicious too. You can vary the spices in this recipe add more curry powder, use more ginger, or add some freshly grated ginger root, or add some basil or thyme. Remember that recipes like these are quite tolerant. That means you can fiddle with them and they will still be delicious.
You could use chicken breasts in this recipe just reduce the cooking time to about 5 hours on low. Make sure that the chicken is at 160 F on a meat thermometer and that the sweet potatoes are tender when pierced with a fork.
You could also add more ingredients to this easy recipe. Think about adding some baby carrots or sliced regular carrots. Other types of potatoes would be good in this dish too some cubed Yukon Gold potatoes would add wonderful flavor and interest.
Because the sauce is so good, serve this over hot cooked rice or pasta. Add a crisp green salad tossed with sliced mushrooms and grape or cherry tomatoes, and some toasted garlic bread. For dessert, an ice cream pie or some brownies would be delicious.
- 1 whole chicken, about 4 pounds
- 3 tablespoons extra-virgin olive oil, plus more for rubbing
- Coarse salt and freshly ground pepper
- 3 sweet potatoes (about 1 1/2 pounds total), preferably garnet or jewel, scrubbed and each cut lengthwise into 4 wedges
- 1/2 head cauliflower (about 1 pound), broken into 3-inch florets
- 2 ounces pancetta, cut into a 1/4-inch dice (about 1/3 cup)
- 1 1/2 teaspoons minced fresh rosemary
- 3 tablespoons capers, drained
Preheat oven to 450 degrees. Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.
Toss together sweet potatoes, cauliflower, pancetta, rosemary, and oil season with salt and pepper. Spread around chicken (they won't be in a single layer). Roast 25 minutes remove from oven.
Turn vegetables and add capers. Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.
Lemon & garlic roast chicken with charred broccoli & sweet potato mash
Heat oven to 200C/180C fan/gas 6 and put the chicken in a large non-stick roasting tin. Halve 1 garlic clove and rub it over the chicken. Drizzle with oil, rub in with your fingers, then stuff the cavity with the thyme, 1 lemon half and the garlic you just used.
Cut the other lemon half into quarters and scatter around the chicken with the other garlic clove, halved.
Cover the tin with foil and bake for 40 mins, then remove the foil and spoon over the hot juices. Arrange the broccoli around the chicken, turning well in the juices, and return the tin to the oven for another 20-30 mins. To check that it is cooked through, pierce between the leg and thigh – if the juices run clear, the chicken is ready. Re-cover with foil and set aside while you prepare the sweet potatoes.
Put the sweet potatoes in a pan of boiling water, return to the boil, then simmer for 7-10 mins until tender. Drain well, then mash. Set aside 100g of sweet potato mash if using for Chicken wrap with sticky sweet potato, see 'goes well with', then add the cream cheese to the rest and stir well.
Remove the broccoli from the roasting tin and divide between 2 plates. Put the chicken on a serving plate, discard the lemon and garlic from the tin and remove as much of the fat from the juices as possible. Pour the remaining juices into a serving jug.
Carve the chicken and serve about 100g (1-2 slices) per person (keep the rest of the chicken for Chicken wrap with sticky sweet potato if making, see 'goes well with'). Serve with the broccoli and mashed sweet potatoes, and a drizzle of the lemony-garlic juices on top.