Best 2 Sweet And Spicy Roast Chicken Recipes

In the culinary realm, embarking on a culinary adventure to create a tantalizing dish known as "sweet and spicy roast chicken" is an endeavor that promises to delight your taste buds with an explosion of flavors. While the thought of harmoniously combining succulent chicken with a symphony of sweet and spicy notes may seem daunting, fret not, for this delectable journey is not as challenging as it might appear. With the right ingredients and a few simple steps, you can easily transform ordinary chicken into an extraordinary centerpiece for your next feast. So, gather your culinary tools, fire up your oven, and prepare to embark on a culinary expedition that will leave you craving for more.

Let's cook with our recipes!

SWEET AND SPICY ROAST CHICKEN

SWEET AND SPICY ROAST CHICKEN image

Categories Chicken Dinner

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 Â½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 Â½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
Â½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
â cup sliced dates
1 tablespoon fresh thyme leaves
Â¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
Â¼ cup chopped toasted pistachio nuts, for garnish

Steps:

PREPARATION Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

SWEET AND SPICY ROAST CHICKEN

Sweet and Spicy Roast Chicken image

A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. It's dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year. The ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.

Provided by Melissa Clark

Categories dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 1/2 teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 1/2 tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
1/2 to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
2/3 cup sliced dates
1 tablespoon fresh thyme leaves
1/4 cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
1/4 cup chopped toasted pistachio nuts, for garnish

Steps:

Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 27 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1014 milligrams, Sugar 30 grams, TransFat 0 grams

Tips:

Choose the right chicken: For best results, use a whole chicken that weighs between 3 and 4 pounds. You can also use chicken breasts or thighs, but you will need to adjust the cooking time accordingly.
Prepare the chicken: Rinse the chicken thoroughly and pat it dry with paper towels. Remove any excess fat or skin. Then, season the chicken inside and out with salt, pepper, and your favorite herbs and spices.
Make the glaze: In a small bowl, whisk together the honey, Dijon mustard, soy sauce, and olive oil. Brush the glaze over the chicken, making sure to coat it evenly.
Roast the chicken: Place the chicken in a roasting pan and roast it in a preheated oven at 375 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.

Conclusion:

This sweet and spicy roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and spicy flavors is sure to please everyone at the table. So next time you're looking for a simple but flavorful chicken dish, give this recipe a try. You won't be disappointed!