Roasted Chicken With Spicy Lemon Glaze Recipes

ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB

Steps:

• In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
• Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
• Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
• In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
• When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
• Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
• Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
• Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.

ROAST CHICKEN WITH HONEY-LEMON GLAZE

Steps:

• Heat oven to 350ºF.
• Place chicken in 13x9-inch baking dish. Rub outside of chicken with cut side of garlic. Place garlic and tarragon in chicken cavity.
• Squeeze juice from lemon half into small bowl; place lemon half in chicken cavity. Add honey and dressing to juice in bowl; mix well.
• Bake chicken 1 hour 30 min. or until done (165ºF), brushing occasionally with the honey mixture for the last 20 min. Let stand 10 min. Discard garlic, lemon and tarragon before serving.

ROASTED CHICKEN WITH SPICY LEMON GLAZE

Steps:

• 1. Place chicken in resealable bag or shallow bowl. Slice 2 lemons and add to the bag. Zest 1 tbsp of lemon peel and set aside.
• 2. Squeeze out 1/2 cup plus 1 tbsp lemon juice. Set the 3 tbsp lemon juice aside. Mix the 1/2 cup lemon juice, the olive oil with the minced garlic, salt and pepper. Pour over the chicken and marinate 8 to 12 hours.
• 3. Preheat oven 400 degrees. Place the chicken in roasting pan covering it with the lemon slices and any remaining lemons halved tucked around the chicken. Roast 1 hour.
• 4. Meanwhile in a small sauce pan mix the honey, lemon zest, 3 tbsp lemon juice and hot sauce. Bring to a boil and remove from heat. Brush the chicken with the honey mixture and continue to roast another hour brushing the chicken every 15 minutes. Once the chicken is done discard the lemons and let the chicken sit for 30 minutes brushing with remaining glaze. Carve and serve

EASY LEMON ROASTED CHICKEN

Steps:

• Preheat the oven to 200°C/390°F.
• Drizzle the chicken with olive oil then season generously with salt and pepper all over.
• Make sure to season the cavity of the chicken as well.
• Place lemon slices and thyme inside the cavity of the chicken and sprinkle thyme leaves over the chicken.
• Slice the lemons and the tops off of the garlic bulbs. Place them in a roasting dish then place the chicken on top.
• Pour the chicken stock around the chicken then cover with foil.
• Place in the preheated oven and roast for 30 minutes then remove the foil and roast for another 15-30 minutes or until the chicken is golden brown and cooked through.
• Allow the chicken to rest for at least 10 minutes then slice and serve, drizzled with the pan juices.

LEMON-ROASTED CHICKEN

Steps:

• Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.

PLUM-GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

OVEN ROASTED WHOLE CHICKEN

Steps:

• In a sauce pan, combine all ingredients and warm gently over medium heat, stirring occasionally.
• Do not bring the mixture to boil. Only warm enough for all ingredients dissolve completely.
• Once everything is incorporated, remove the pan from the heat. Let the sauce cool down to room temperature.
• Transfer the sauce to an air-tight container. It can be kept up to a month in refrigerator.
• Pat dry the chicken with paper towel.
• Sprinkle dry-rub mixture all over the chicken, include its cavity and the back.
• Transfer the chicken to a clean pan, tuck the wing tips behind the shoulders, tie the legs using cooking twine if necessary.
• Cover loosely with plastic wrap and let the chicken tenderize and absorb the dry-rub for at least 1 day (maximum 2 days) in the fridge.
• Pre-heat the oven to 450F
• Take the chicken out of the fridge and let it cool down at room temperature for 15 minutes before roasting.
• Line a baking pan with heavy duty aluminum foil, place the chicken in the pan, breast side up.
• Place the chicken on the center rack of the oven and roast for 30 minutes.
• Turn the oven temperature to 460F.
• Take the chicken out and carefully flip it over using plastic or wooden spatulas.
• Return the upside down chicken to the oven and continue to roast for 10 minutes.
• After that, take the chicken out and brush an even layer of BBQ sauce all over the back of the chicken.
• Flip the chicken back to breast side up.
• Continue to cook for 5 minutes, then brush another layer of BBQ sauce on the breast side.
• Cook for another 5 minutes. The chicken should be done cooking at this time.
• Take the chicken out of oven, let it rest for 5 to 10 minutes, then serve.

SPICY LEMON HONEY GLAZED CHICKEN

Steps:

• Preheat oven to 350*F
• Put chicken in a freezer bag.
• Mix all ingredients for the marinade in a bowl.
• Pour the marinade mix into the bag containing the chicken, seal and mix thoroughly
• Marinade the chicken in the fridge for 30 mins to an hour ( preferably overnight depending on how much time you have)
• After 30-45 mins pour the marinated chicken and the marinade mixture into a roast pan or a cast iron skillet. Top with some lemon wedges or circles.
• Put in the oven and bake uncovered for 45 mins to 1 hour or until the chicken skin is golden brown. Half through the baking time, bring out the skillet and glaze all the chicken thighs with honey.
• Put honey glazed chicken back in the oven to finish off baking.
• When it is fully cooked, Enjoy this delicious awesomeness as a side to any dish.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE

Steps:

• For the Roasted Garlic Glaze:.
• Preheat the oven to 325 degrees F.
• Cut off the top third of each head of garlic.
• Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Into a food processor squeeze each head of garlic gently to release the flesh.
• Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• Transfer to an airtight container and refrigerate until ready to use.
• (The glaze can be made up to 1 day in advance).
• For the Chicken:.
• Preheat the oven to 375 degrees F.
• Separate the legs& thighs.
• Season the chicken on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• Roast for 16 minutes.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• For the Lemon Herb Sauce:.
• In a small saucepan, bring the chicken stock to a simmer.
• Transfer to a blender or food processor.
• Add the mustard and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Serve immediately.

ROAST CHICKEN WITH LEMONY HARISSA GLAZE

Steps:

• In a food processor, pulse scallions, garlic, lemon zest, ginger, and cilantro until finely chopped. Add oil, harissa, lemon juice, and 1 tablespoon salt; process until a paste forms.
• Using kitchen shears, remove backbone from chicken. Place, breast-side up, on a cutting board; press down with your hands to flatten. Spread half of paste under and over skin and over cavity side. Arrange onions in a large cast-iron skillet. Place chicken on top, skin-side up. Let stand at room temperature 1 hour, or refrigerate, uncovered, up to 8 hours. (Bring to room temperature before roasting.)
• Preheat oven to 425 degrees. Arrange half of lemon rounds on chicken. Roast 25 minutes. Combine remaining paste and marmalade; brush chicken with mixture and top with remaining lemon rounds. Roast until a thermometer inserted in thickest part of thigh (not touching bone) reads 155 degrees, about 20 minutes more. Let stand 10 minutes; serve.

GRILLED CHICKEN WITH SPICY MANGO GLAZE

Steps:

• Cut chicken leg quarters at the joint without cutting all the way through. Arrange chicken on a baking dish.
• Mix New Mexico chile powder, ancho chile powder, cumin, paprika, garlic powder, kosher salt, and black pepper in a small bowl. Rub chile powder mixture over chicken. Cover and refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Coat chicken with olive oil.
• Bake in preheated oven until browned, about 45 minutes. Chicken will not be cooked through.
• Preheat grill for medium heat and lightly oil the grate.
• Heat mango nectar, rum, orange juice, lime juice, honey, and chile paste in a skillet over medium-high heat. Simmer until thickened, about 10 minutes. Brush mango glaze over chicken legs.
• Grill chicken on preheated grill until no longer pink at the bone and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
• Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
• Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
• Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
• Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.