Best 5 Roasted Chicken With Star Anise Sauce Ginger Carrots And Snap Peas Recipes

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Roasted chicken is a classic dish that can be enjoyed by people of all ages. This recipe for roasted chicken with star anise sauce, ginger carrots, and snap peas is a flavorful and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The star anise sauce adds a unique and aromatic flavor to the chicken, while the ginger carrots and snap peas provide a colorful and healthy side dish.

Let's cook with our recipes!

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES



Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
  • Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
  • Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
  • Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

CHICKEN BRAISED WITH GINGER AND STAR ANISE



Chicken Braised with Ginger and Star Anise image

My family loves this quick, easy chicken recipe. Don't expect a thick, clingy sauce-it's not-but it goes really well over steamed rice, served in deep bowls.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon szechuan peppercorns
2 tablespoons peanut oil
2 pieces fresh ginger, finely julienned (3cm each)
2 cloves garlic, chopped
1 kg chicken thigh fillet, cut into thirds
1/3 cup rice wine (I don't have it so I use Sake)
1 tablespoon honey (I have used maple syrup)
1/4 cup light soy sauce (I have used the dark successfully)
1 star anise

Steps:

  • Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant.
  • Remove and crush lightly with the back of a knife.
  • Reheat the wok, add the oil and swirl to coat.
  • Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.
  • Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.
  • Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.
  • Serve with rice.

STAR ANISE ROAST CHICKEN



Star anise roast chicken image

This roast dinner is perfectly sized for two to enjoy. Serve your soy-flavoured bird with mashed potatoes and Asian-style gravy

Provided by Good Food team

Categories     Main course

Time 1h45m

Number Of Ingredients 13

1 small chicken (about 1.3-1.6kg)
2 onions , halved and thinly sliced
3 garlic cloves
10cm piece ginger , peeled
4 star anise
1 tbsp sesame oil
1 chicken stock cube , made up to 1.2 litres hot stock
2 large carrots , halved and cut into chunks
2 tbsp soy sauce
2 tsp brown sugar
500g (about 4) potato , peeled and cut into small chunks
1 tsp cornflour
2 tbsp olive oil

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the chicken in a large roasting tin, then put a few onion slices, garlic cloves, a small piece of the ginger and 1 star anise inside the chicken.
  • Brush chicken all over with the sesame oil. Pour over the stock, then scatter all of the remaining veg into the tin. Grate the rest of the ginger and garlic over the chicken and veg, and add the remaining star anise to the stock. Cover the chicken with foil and roast for 1 hr. Remove the foil twice to baste the chicken with the liquid.
  • Mix the soy and sugar together. Remove the foil and pour over the soy mixture, then return to the oven for 15-20 mins. Meanwhile, put the potatoes in a saucepan and cover with water. Bring to the boil, cover with a lid and cook for 10 mins. Set aside and keep warm.
  • When the chicken is cooked through - the juices should run clear when a sharp knife is inserted into the thickest part of the thigh - remove from the tin and rest on a plate covered with foil.
  • Pour a ladleful of the juices from the tin into a saucepan and bring to the boil. Mix the cornflour with 2 tbsp cold water and add to the pan. Heat, stirring continuously, until thickened. Strain the gravy into a jug. Stir and press the onions to squeeze out any extra juices. Drain the potatoes and mash with the olive oil. Serve half the chicken with the veg and half the gravy. Save the rest for Chicken, vegetable & noodle soup (see 'goes well right', right)

Nutrition Facts : Calories 751 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 48 grams protein, Sodium 2.5 milligram of sodium

GINGER AND STAR ANISE POACHED CHICKEN



Ginger and Star Anise Poached Chicken image

Make and share this Ginger and Star Anise Poached Chicken recipe from Food.com.

Provided by dale7793

Categories     Chicken

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
3 cups chicken stock
3 cm ginger, thinly sliced
1 star anise
1 tablespoon light soy sauce
2 green onions, cut into 5 cm lengths

Steps:

  • Place chicken in a small saucepan with all the other ingredients.
  • Slowly bring to the boil and simmer over medium heat for 8-10 minutes, or until just cooked through.
  • Remove chicken from liquid.
  • Serve chicken, thinly sliced on a bed of jasmine rice and baby bok choy.
  • You can also make a sauce for the chicken using 3 tablespoons vegetable oil (heated in a small pan), then add 1 1/2 tablespoons grated ginger and 4 finely sliced green onions with a little salt.
  • Stir and serve over chicken if desired.
  • Strain the stock and reserve for another use (makes a lovely soup base).

Nutrition Facts : Calories 199.7, Fat 3.6, SaturatedFat 1, Cholesterol 73.8, Sodium 586.7, Carbohydrate 7.2, Fiber 0.2, Sugar 3.1, Protein 32.4

Tips:

  • Use a whole chicken: This will give you more flavor and juiciness than using chicken breasts or thighs alone.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
  • Use a variety of spices and herbs: This will add flavor to the chicken and the sauce.
  • Don't overcrowd the pan: Make sure there is enough space between the chicken pieces so that they can cook evenly.
  • Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

This roasted chicken with star anise sauce, ginger carrots, and snap peas is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is roasted to perfection and the sauce is flavorful and aromatic. The ginger carrots and snap peas add a pop of freshness and color to the dish. This recipe is sure to be a hit with your family and friends.

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