CHICKEN SEASONING ROAST RECIPES

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PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE RECIP…



Peruvian-Style Roast Chicken with Tangy Green Sauce Recip… image

This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking—an easy and fun technique that involves removing the backbone to “flatten” the bird before cooking—makes for quick roasting and produces juicy results.

Provided by Mindy Fox

Total Time 1 hour, 30 minutes

Cook Time 45 minutes

Yield Serves 4

Number Of Ingredients 23

3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1½ teaspoons kosher salt, divided
2 lemons
1 (4-4½-pound) whole chicken
1 cup (packed) cilantro leaves with tender stems
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2½ teaspoons fresh lime juice
¼ teaspoon kosher salt
⅓ cup mayonnaise
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Steps:

  • Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
  • Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
  • From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
  • Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
  • Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
  • Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
  • Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
  • Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
  • Green sauce can be made 5 days ahead. Cover and chill.

BEST CLASSIC ROAST CHICKEN RECIPE — HOW TO MAKE ... - DEL…



Best Classic Roast Chicken Recipe — How To Make ... - Del… image

Gather around this Classic Roast Chicken from Delish.com for dinner tonight.

Provided by Lena Abraham

Categories     gluten-free    low sugar    nut-free    Christmas    dinner party    Thanksgiving    weeknight meals    dinner    poultry    roasted

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

1 (3 1/2-lb.) chicken
Kosher salt
Freshly ground black pepper
1 yellow onion, cut into large pieces
3 medium carrots, peeled and cut into large pieces
2 stalks celery, cut into large pieces
1/2 lb. baby potatoes, quartered
1 head garlic, halved
1 tbsp. extra-virgin olive oil
3 tbsp. melted butter
1 lemon
1 bunch fresh thyme

Steps:

  • Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in fridge for 1 hour, or up to overnight.)
  • Preheat oven to 425°. Fill a 9"-x-13" baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish. 

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PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE RECIP…
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking—an easy and fun technique that involves removing the backbone to “flatten” the bird before cooking—makes for quick roasting and produces juicy results.
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PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE RECIP…
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking—an easy and fun technique that involves removing the backbone to “flatten” the bird before cooking—makes for quick roasting and produces juicy results.
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  • Preheat oven to 425°. Fill a 9"-x-13" baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish. 
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  • Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
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  • Here's a method for carving the chicken so that everyone gets a little skin along with their meat. If you have the wherewithal, heat up a platter for serving. The easiest way is take it hot out of the dishwasher, or run it under very hot tap water for a few minutes, then dry. Placing the just-carved meat on a heated serving platter is the most elegant way to go.Transfer the roasted chicken to a cutting board, tent it with foil, and let it rest for 5 to 15 minutes.Begin carving by removing the legs. Pull a thigh away from the chicken and then cut it off by slicing through the joint. If you want, you can pull down on the thigh until the joint pops before you cut; this makes it even easier to cut through (you’ll be able to see exactly where to position the knife).Once the legs are off, cut through the joints that connect the drumsticks to the thighs. The joint will be soft and not offer much resistance to the knife. If you’re having trouble locating it, move the knife around a bit, wiggling it slightly until you find it.Next, cut the wings off by pulling down the wings and cutting down through the joints. You can use the same popping maneuver as with the thigh if you like to make the cutting easier.Now remove the breasts. Slice along the breast bone on one side, going as deep as you can with the tip of the knife so that it hits the cartilage. Cut around the breast meat so that it comes off the bones of the rib cage, then cut through the skin attaching it at the back. Be careful not to rip the skin. Repeat on the other side. If you'd like, you can slice the breasts crosswise, across the grain, into pieces.Finally, turn the chicken over and find the “oysters,” the small, succulent knobs of meat next to the back bone behind where the thighs used to be. Use the tip of your knife to pry them out. You can also slice off the tail if you like.
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