Roast Chicken With Spices

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Roast Chicken with Spices is easy and healthy recipe for dinner for families. This delicious recipe is rich in taste, healthy and most importantly easy to prepare. The main ingredients of this dish are boiled rice, chicken, ginger garlic paste, vinegar and some spices.

Roast Chicken with Spices Recipe – Learn how to make Roast Chicken with Spices, a delicious dish made with chicken and spices.

INDIAN SPICED ROAST CHICKEN

Indian-spiced roast chicken is juicy, delicious and perfect for family dinner served with fresh and cooling cucumber salad and flatbread. 

Indian-spiced roast chicken

This incredibly flavorsome chicken is maybe the best roast chicken recipe I have tried. Definitely in the top 3. It’s so aromatic and juicy and the skin is something to fight over. I love making this roast chicken when I have guests coming over because it takes very little effort and delivers big on flavor. Served with my easy flatbread, a quick yogurt raita and a refreshing cucumber and red onion salad, it becomes a casual feast.

HOW TO ROAST A WHOLE CHICKEN

Preheat the oven to 200°C/400°F. Combine vegetable oil, garam masala (or any curry spice blend), paprika, cardamom, crushed garlic and ginger, sugar, lemon juice, salt and pepper in a small bowl or jug and mix well. Place a whole, cleaned chicken on a chopping board. It is not necessary to rinse chicken, in fact, it has been proven that rinsing a chicken spreads bacteria more. Pat the chicken dry with paper towels then loosen the skin over the breast (this can be done with a tablespoon). Brush the marinade over the chicken, lifting the skin over the breast and pushing some of the marinade over the breast meat. Make sure to cover the chicken entirely and spoon the remaining marinade into the cavity.

Place the chicken into a roasting dish and add quartered onions and garlic cloves. Place in the oven then turn the heat down to 180°C/350°F. Allow to roast for 45-60 minutes. Test if the chicken is done by cutting between the drumstick and the breast. If the juices run clear, the chicken is cooked. If the chicken is not done yet, roast for another 15-30 minutes until fully cooked. Remove the cooked chicken from the oven and allow to rest for at least 10 minutes before carving and serving.

Chicken rubbed with curry spices.

HOW LONG TO ROAST A CHICKEN

A 1.5kg/3.3lb chicken will take approximately 45-60 minutes to roast at 180°C/350°F. To test if a chicken is cooked, cut between the drumstick and breast. If the juices run clear the chicken is cooked. You can also use a meat thermometer which  should read 75°C/165°F when inserted into the thickest part of the chicken.

HOW TO REHEAT ROAST CHICKEN

Preheat the oven to 200°C/400°F. Place the chicken on a rimmed baking sheet and heat for 10-15 minutes until heated through. Alternatively, reheat the roasted chicken in a pan set over medium heat until heated through.

Indian-spiced roast chicken

Indian-spiced roast chicken

Indian-spiced roast chicken is juicy, delicious and perfect for family dinner served with fresh and cooling cucumber salad.

Course: Dinner

Cuisine: British, Indian

Keyword: Indian spiced roast chicken, oven roasted chicken, roast chicken recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8

Calories: 332kcal

Ingredients

  • ½ cup vegetable oil (alternatively use ½ cup plain yogurt)
  • 3 tbsp Garam Masala
  • ½ tsp paprika
  • ½ tsp ground cardamom
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 3 tbsp lemon juice
  • 3 garlic cloves crushed
  • 1 tsp crushed ginger
  • 2 kg (4lb) whole chicken
  • 1 onion quartered
  • 4 garlic cloves

Instructions

  • Preheat the oven to 200°C/400°F.
  • Combine all the spices, oil and lemon juice and mix well.
  • Loosen the skin over the chicken breast then brush the marinade over the chicken, under the skin and into the cavity.
  • Place the chicken into a roasting dish then add the onions and garlic.
  • Place into the oven and allow to roast for 20 minutes at 200°C/400°F then turn the heat down to 180°C/350°F and allow to roast for another 30-40 minutes until the chicken is cooked through.
  • Remove the roast chicken from the oven and allow to rest for 10 minutes before carving and serving.

Easy Roast Chicken With Dry Rub

This easy dry rub Roast Chicken is a taste thrill for those who like their chicken highly seasoned.  It is made with a whole chicken and infused with different seasonings. This results in a flavorful, juicy, and tasty Chicken and it will bring everyone to the dinner table quickly.

Dry Rub Roast Chicken

I know most people know how to roast a chicken. This is something that you can just throw together, hit with some salt and pepper, and probably butter. Pop in the oven and you come out with an okay Chicken. However, this method takes it up a notch. Not only will you come out with a tasty spiced chicken, but it’s also easy and you can almost not miss it.

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There is no need to keep on adjusting the temperature of your oven, nor is there any for basting the Chicken or having to leave it in the fridge for days. Just season and bake!

Well seasoned Whole Roast Chicken

This is a perfect recipe for Thanksgiving, Christmas, or other festive seasons. However, you don’t need to wait for these seasons to come to enjoy this roasted Chicken, you can surprise your family or friends by making this for them for a weekend dinner or simply make it any time you feel like it. It’s one of those dinners that just hits the spot. It’s comforting and delicious.

How to roast a whole chicken to achieve an evenly cooked and perfectly moist result

This is a very simple recipe that everybody should have in their repertoire, however, there are some tips that everybody should know:

  • First, let the chicken rest for about 15 to 20 minutes at room temperature before you do anything to it. In this way, the Chicken will be able to withstand the heat of the oven which will, in turn, help you achieve a well-roasted Chicken.
  • Secondly, remove the giblets – neck, gizzard, heart inside the Cavity of the Chicken. I don’t discard these, I usually season them and grill them with chicken, and sometimes, I use them for my stock.
  • Thirdly, it’s very important to pat your chicken dry with a paper towel before spicing it. ”Moisture and crispy” do not go together. The more moisture you draw out of the skin, the crispier it’s going to get. If the Chicken is wet, then you should expect that the skin will not turn out crispy after roasting.
  • Fourth,  season the chicken in and out – it’s very important not to skimp on the seasoning. Be as generous as you can. Season the cavity, and the whole body of the Chicken. I like to season underneath the skin of the Chicken to heighten the flavor of the meat.
  • Bake the chicken: Place the chicken on the middle rack and bake for one hour and thirty minutes or till the internal temperature reaches 165°F which is the safe internal temperature for Roast Chicken.
Easy way to roast a whole chicken perfectly

Frequently asked questions about roasting a whole Chicken.

Must I stuff my Chicken?

It is advisable to stuff the Chicken but it will still turn out well if it is well seasoned without stuffing it. Stuffing also plays an important part in making a perfect roasted chicken. It helps to intensify the flavor of the Chicken. For this Chicken, I only used Onion and Rosemary. However, you can use any other fresh herbs of your choice like Savory, oregano, Marjoram Tarragon, or sage.

Do I have to truss my Chicken?

I only tie up the legs of my chicken. In that way, the stuffing is secured and my chicken always comes out perfectly as a whole.

Easy Dry Rub Roast Chicken

This easy dry rub Roast Chicken is a taste thrill for those who like their chicken highly seasoned.  It is infused with simple aromatic flavors such as thyme, paprika, Black pepper, Onion powder, Garlic powder, Cayenne pepper and more. This results in a flavorful, juicy, and tasty Chicken and it will bring everyone to the dinner table quickly.

Course: Lunch/Dinner

Cuisine: African, American

Keyword: homemade

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings: 8 People

Calories: 276kcal

Ingredients

  • 4½ lb Chicken
  • ½ Tsp  Cayenne pepper
  • 1  Tsp  Black pepper
  • 2   Tsp Salt
  • 1  Tsp  Thyme
  • 1  Tsp Garlic powder
  • 2  Tsp  Paprika
  • 1  Tsp Onion powder
  • 1  Tsp  Bouillon powder
  • 2 Tbsp Olive Oil

Instructions

  • Preheat oven to 375°F.
  • In a small bowl, combine all the spices except the Olive Oil. Mix together.
  • Remove the neck and Giblets from the chicken, rinse and pat dry with a paper towel then trim off any excess skin and fat.
  • Start by adding a generous amount of the spice mix into the cavity of the chicken and massage until the whole cavity is well coated with the spice.
  • Drizzle 1 Tbsp of Olive Oil on the Chicken and use your hands to spread it all over the Chicken. Sprinkle with the rub mixture and massage all over the Chicken until it is fully coated.
  • Flip the Chicken over and repeat 3 above
  • Face the Chicken up, and gently separate the skin of the chicken from its body to create a pocket, season the pocket with some more spice and olive oil.
  • Tuck the wings back and tie up both legs with a cooking string
  • Stuff the chicken with the Onion and rosemary sprigs.
  • Spread the cut up onions in a single layer in a shallow baking pan large enough to hold the chicken, and place the Chicken over the Onions.
  • Transfer it to the oven and roast for 1 hour and 30 minutes or till the internal temperature reaches 170. Let sit for 10 to 15 minutes before carving.

Notes

  • use a shallow pan to roast your Chicken. In that way, the air will be able to circulate through the Chicken and you can achieve an evenly roasted Chicken.
  • It’s very important to place the Chicken in the middle rack. That’s the right position that will yield a perfectly roasted Chicken.
  • Don’t forget to tuck back the wings of your chicken in order to prevent it from burning. (the tip of the chicken wings burns faster) and also remember to tie the legs or simply tuck them under the loose skin of the chicken. This will let your stuffing stay intact.
  • Let the Chicken rest before cutting through it – You don’t want to lose all the juice in the chicken, so it’s very important to leave the chicken to cool a bit 

Nutrition

Calories: 276kcal | Carbohydrates: 2g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 859mg | Potassium: 278mg | Fiber: 0g | Sugar: 0g | Vitamin A: 945IU | Vitamin C: 3.2mg | Calcium: 22mg | Iron: 1.5mg

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven.

roast chicken
Tested & Perfected Recipes

Don’t you just love discovering new “keeper” recipes? The first time I made Melissa Clark’s fabulous Sweet & Spicy Roast Chicken from The New York Times, I knew it’d be a family favorite for years to come. The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates.

My Recipe Videos

Turkey, Spinach and Cheese Meatballs

Before serving, herbs, scallions, and pistachios are added for freshness, color, and crunch. Not only is it delicious, but it’s also the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven. Serve with couscous and a green vegetable and dinner is done!

WHAT YOU’LL NEED TO MAKE SWEET & SPICY ROAST CHICKEN

ingredients

The original recipe is wonderful as printed but, as with any recipe, each time I’ve made it, I’ve tweaked it to suit my style and my family’s taste. What follows is the version I make today.

HOW TO MAKE SWEET & SPICY ROAST CHICKEN

marinade

Begin by making the marinade: whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.

Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade, then marinate in the refrigerator for at least 6 hours or overnight.

marinading

Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan. Turn the chicken skin side up.

ready-to-cook

Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave pan on middle rack), and cook a few minutes more, or until the skin is golden brown and crispy. Watch very carefully: the honey in the marinade can cause the skin to burn quickly!

cooked-chicken

Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.

spicy-honey-roast-chicken-1

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven.

Servings: 4-6

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes, plus at least 6 hours marinating time

INGREDIENTS

  • 1 teaspoon lemon zest
  • 3 tablespoons freshly squeezed lemon juice, from 1 large lemon
  • 1 teaspoon orange zest
  • 6 tablespoons freshly squeezed orange juice, from 2 oranges
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons whole grain mustard
  • 6 tablespoons honey
  • ½ teaspoon crushed red pepper flakes
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2½ teaspoons salt
  • 4 pounds bone-in chicken pieces (thighs, drumsticks and breasts)
  • 3 cups ¼-inch sliced carrots
  • 1 medium yellow onion, halved and thinly sliced
  • 1 cup thinly sliced dried dates
  • 2 tablespoons chopped Italian parsley, for garnish
  • 2 scallions, light and dark green parts, thinly sliced, for garnish
  • ¼ cup chopped salted pistachios, for garnish

INSTRUCTIONS

  1. Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
  2. Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
  3. Preheat the oven to 425°F and set an oven rack in the middle position.
  4. Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don’t burn around the edges of the pan.
  5. Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
  6. Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.

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