Best 10 Roast Spiced Chicken Recipes

CARIBBEAN-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
• Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
• Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

ROAST SPICED CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

CITRUS-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.

MASALA-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

SPICED ORANGE ROAST CHICKEN

Steps:

• Place the chicken in an ovenproof dish.
• Add the orange juice, honey, oil, garlic, coriander, cumin and turmeric and gently toss until combined.
• Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
• Preheat oven to 180°C
• Place the sliced orange over the top of the chicken.
• Roast in the oven, basting with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with chives to serve.

CARIBBEAN SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 F or 165°C.
• In a small bowl combine lime juice,rum and brown sugar. Set aside.
• Mix together all the spices. Place chicken in a roasting pan and Brush with the oil then rub in the spice mixture.
• While chicken is roasting baste with the juice, rum ,sugar mixture every 15 -20 minutes.
• roast for about 90 minutes or until meat thermometer reads 180 when placed in the thickest part of the thigh or juice run clear.
• Allow to rest for 10 minutes before carving.

SPICED ROAST CHICKEN

Steps:

• Preheat the oven to 500 degrees. In a medium skillet over medium-high heat, heat the vegetable oil. Add the split peas and cook, stirring frequently, until lightly browned, about 40 seconds. Transfer to a bowl. Wipe the skillet clean and return it to medium heat. Add the chilies, coriander, cumin, peppercorns, fenugreek and mustard and cook, stirring, until toasted and fragrant, about 1 1/2 minutes. Add the turmeric and cook, stirring, 10 seconds more. Add to the split peas. When cool, transfer the mixture, in small batches, to a clean coffee grinder and pulse until finely ground. Place in a small bowl and stir in 2 tablespoons of the olive oil.
• Loosen the skin of the chicken over the breast and down to the thighs. Using your hands, spread all but 1 teaspoon of the spice paste evenly under the skin. Coat the outside of the chicken with the remaining teaspoon of paste and brush with the remaining tablespoon of olive oil. Season generously with salt and pepper.
• Transfer the chicken to a roasting pan fitted with a rack and bake until very brown, about 20 minutes. Lower the temperature to 350 degrees and bake until a thermometer inserted into the thickest part of the inside of the thigh reads 170 degrees, or until the juices run clear when the chicken is pierced there with a knife, about 40 minutes more. Remove from the oven and set aside to rest for 10 minutes. Carve and serve.

ROAST CHICKEN WITH SPICED YOGURT

Steps:

• Rinse chicken and pat dry.
• Fold chicken wings across back so that the tipe touch.
• Tie or skewer the drumsticks to its tail.
• Place the chicken in a latge glass bowl.
• Mix the 1/2 teaspoon water and gound mustard in a small bowl.
• Stir in remaining ingredients except 1/4 cup water.
• Pour over chicken.
• Cover and refrigerate at least 12 hours, but no more than 24.
• Heat oven to 375.
• Remove chicken from marinade, reserve the marinade.
• Place the chicken on a rack in a shallow roasting pan.
• Roast chicken 1 hour or more, until juices run clear.
• Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
• Remove chicken from the roasting pan, and keep it warm.
• Stir the 1/4 cup water in the pan drippings, and heat until hot.
• Remove and discard the skin from the chicken.
• Serve the meat with the sauce.

CARIBBEAN-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

ROAST CHICKEN WITH SPICED YOGURT

Steps:

• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon of the water with the mustard in small bowl. Stir in remaining ingredients except 1/4 cup water pour over chicken. Turn chicken to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours. Heat oven to 375°. Remove chicken from marinade reserve marinade. Place chicken on rack in shallow roasting pan. Insert thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 to 1 1/4 hours, brushing marinade over chicken during last 30 minutes of roasting, until thermometer reads 180° and juice is no longer pink when center of thigh is cut. Remove chicken from pan keep warm. Stir 1/4 cup water into pan drippings heat just until hot. Remove and discard chicken skin. Serve chicken with sauce.1 Serving: Calories 160 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 4g (Dietary Fiber 0g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.