Honey Mint Roasted Chicken Recipes

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HONEY MUSTARD ROAST CHICKEN



Honey Mustard Roast Chicken image

Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

½ cup yellow mustard
¼ cup honey
¼ cup seasoned rice wine vinegar
2 teaspoons Sriracha
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt, plus more as needed
1 (4.5 pound) whole chicken
¼ cup chicken stock, or as needed
2 tablespoons chopped green onions, or to taste

Steps:

  • Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
  • Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
  • Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
  • Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
  • Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
  • While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
  • Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
  • Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g

ROASTED CHICKEN WITH HONEY-MINT DRESSING WITH GREEN APPLE-PARSLEY SALAD WITH BACON



Roasted Chicken with Honey-Mint Dressing with Green Apple-Parsley Salad with Bacon image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
6 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
1 to 2 teaspoons ground cumin
1 cup plain yogurt
2 tablespoons honey
1 tablespoon freshly chopped mint leaves
1 cup couscous, cooked according to package directions
4 strips bacon
2 to 3 Granny Smith apples, cored and diced
1/3 cup freshly chopped parsley leaves
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Steps:

  • For the chicken:
  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt, black pepper and cumin. Add chicken to hot pan and cook 3 to 5 minutes per side, until cooked through.
  • In a small bowl, whisk together yogurt, honey and mint.
  • For the salad:
  • Cook bacon in a large skillet or in the microwave until crisp. Break into small pieces and transfer to a large bowl. Add apples and parsley and toss to combine.
  • In a small bowl, whisk together vinegar, oil and mustard. Add mixture to apples and toss to coat. Season, to taste, with salt and black pepper.
  • Serve 4 of the chicken breast halves with all of the dressing, couscous and salad. Reserve remaining chicken for pizza, if desired.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE



Bobby Flay's Pan-Roasted Chicken With Mint Sauce image

Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.

Provided by Sam Sifton

Time 40m

Yield 4 servings

Number Of Ingredients 16

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughlychopped
1 serrano chile, seeds removed androughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly groundblack pepper.

Steps:

  • Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
  • Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
  • Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
  • Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED HONEY GLAZED CHICKEN WITH GREEN PEA AND MINT SAUCE



Grilled Honey Glazed Chicken with Green Pea and Mint Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup honey
3 tablespoons balsamic vinegar
4 whole bone-in chicken breasts
Olive oil, for grilling, optional
Salt and freshly ground black pepper
Green Pea and Mint Sauce, recipe follows
2 cups frozen peas, blanched and drained well
1/2 cup white wine vinegar
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, grilled or roasted, chopped
Salt and freshly ground black pepper
1/4 cup olive oil or canola oil
1 tablespoon honey

Steps:

  • Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
  • Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.
  • Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

HONEY MINT ROASTED CHICKEN



Honey Mint Roasted Chicken image

Make and share this Honey Mint Roasted Chicken recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 roasting chicken, about 5 pounds
salt & freshly ground black pepper
1/2 teaspoon paprika
1/4 cup honey
2 tablespoons lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons mint jelly
1 teaspoon grated lemon, rind of

Steps:

  • Preheat oven to 350.
  • Place chicken in a large roasting pan,breast side up.
  • Sprinkle cavity and skin with salt,pepper and paprika.
  • Roast 1 hour.
  • In a small saucepan mix honey,lemon juice butter,mint jelly and lemon peel.
  • Heat,stirring until butter and jelly are melted.
  • Brush chicken with honey mint glaze.
  • Roast 20 minutes longer until chicken is tender.

Nutrition Facts : Calories 190.4, Fat 11.6, SaturatedFat 4.7, Cholesterol 45.8, Sodium 68.5, Carbohydrate 13.8, Fiber 0.2, Sugar 13, Protein 8.5

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