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Roasted Chicken Drumsticks With Squash and Apple

Sure thing, roasted drumsticks are always welcome on our plates. But the way we flavor them and the side-dish we serve them over (or cook them with) makes the difference. This time not only we herbed them, but we baked them on a bed of sweet potato, apple, and butternut squash slices and wedges.

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Ingredients Needed for Roasted Chicken Drumsticks With Squash and Apple

4 chicken drumsticks
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon thyme
4 garlic cloves, crushed
1 tablespoon vegetable oil
1 butternut squash, sliced
1 sweet potato, wedged
2 onions, quartered
1 apple, sliced
thyme sprigs
rosemary sprigs
pumpkin seeds
pomegranate seeds

How to Make Roasted Chicken Drumsticks With Squash and Apple

Place the drumsticks in a dish, drizzle with olive oil and cider vinegar, season with rosemary, sage, and thyme and coat them with the crushed garlic.
Cover the dish with plastic wrap and marinate for 15 minutes.
Drizzle the vegetable oil on the bottom of a roomy baking dish and layer the sliced butternut squash and sweet potato. Add the onions and apple and garnish with thyme and rosemary sprigs.
Bake for 30 minutes at 340⁰F/170⁰C.
Remove from oven and garnish with raw pumpkin seeds and pomegranate seeds.

Roasted Chicken With Sultanas and Olives

Roasting a chicken is not a tough job. Especially when you carve it up in the beginning. Marinate it in an olive oily mixture of sultanas, capers, and green olives spiked with red wine vinegar and garlic. Then off with it into the oven. At some point, though, you’ll enhance the roast with a brown sugar glaze. Good luck!

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Ingredients Needed for Roasted Chicken With Sultanas and Olives

1 chicken, cut up
1 cup green olives
½ cup sultanas
¼ cup capers
2 tablespoons of red wine vinegar
4 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt
bay leaves
⅓ cup olive oil
1 tablespoon brown sugar

How to Make Roasted Chicken With Sultanas and Olives

Add all the ingredients, except the brown sugar, to a large bowl. Mix to completely coat the chicken with the mixture.
Cover the bowl with plastic wrap and marinate for 1 hour.
Transfer to a baking dish and roast for 1 hour at 380⁰F/195⁰C.
Remove from oven, sprinkle with brown sugar, then return to oven for another 15 minutes at 380⁰F/195⁰C.

Beetroot and Carrot Roasted Chicken Thighs

Roasted chicken thighs can make your mouth water, but you can enhance them even more. You can easily add more flavor and color to the meat with beetroot, carrots, and fennel. And if their aromas get joined by rosemary, orange juice, and hot chili you’re in for a treat.

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Ingredients Needed for Beetroot and Carrot Roasted Chicken Thighs

4 garlic cloves, lengthwise halved
1 tablespoon fresh rosemary
1 fennel, halved
4 medium carrots, lengthwise halved or quartered
1 medium beetroot, sliced
2 teaspoons of olive oil
1 tablespoon orange juice
sea salt
4 skinless, boneless chicken thighs
1 teaspoon chili powder

How to Make Beetroot and Carrot Roasted Chicken Thighs

Add the garlic, rosemary, fennel, carrot, beetroot, 1 teaspoon of olive oil and the orange juice to a bowl. Season with sea salt and mix until even. Set aside.
Add the chicken thighs, the remaining olive oil, and the chili powder to a bowl. Season with sea salt and mix to coat the meat.
Transfer the coated chicken thighs and the vegetable mixture to a roomy baking dish. Bake for 60 minutes at 400⁰F/200⁰C.

Lemony Roasted Chicken Drumsticks

Chicken drumsticks are a classic crowd-pleaser, but this shouldn’t deter you from trying to make them even fancier. Flavor the drumsticks by marinating them in an olive oil mixture of sharp lemon juice and lime zest assorted with savory parsley and bittersweet cumin.

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Ingredients Needed for Lemony Roasted Chicken Drumsticks

2 tablespoons of fresh parsley, chopped
¼ cup lemon juice
2 tablespoons of olive oil
2 garlic cloves, crushed
salt
1 teaspoon lime zest
pepper
1 teaspoon cumin powder
6 chicken drumsticks

How to Make Lemony Roasted Chicken Drumsticks

Add the parsley, lemon juice, olive oil, and garlic to a bigger bowl. Season with salt, lime zest, pepper, and cumin. Mix until even.
Add the drumsticks and coat them entirely with the mixture. Cover with plastic wrap and marinate for 30 minutes.
Transfer to a roomy baking dish and bake for 45 minutes at 360⁰F/180⁰C.

Roasted Chicken and Couscous Veggie Salad

Chicken and salad? They go very well together on the same plate. Just about everybody knows it. Just marinate the chicken breast in a spicy and hot mixture before roasting it. For the salad, pair couscous with healthy tomatoes, parsley, and spring onion.

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Ingredients Needed for Roasted Chicken and Couscous Veggie Salad

For the marinade:

½ cup water
2 tablespoons of vegetable oil
1 tablespoon soy sauce
1 teaspoon paprika powder
1 tablespoon white wine vinegar
pepper
salt
1 red chili, sliced
1 teaspoon lime juice
10 ounces of chicken breast

For the couscous:

⅔ cup couscous
1 cup hot water

For the couscous veggie salad:

½ cup fresh parsley
4 spring onions, chopped
2 tomatoes, diced
1 tablespoon vegetable oil
1 teaspoon lime juice
salt
pepper

How to Make Roasted Chicken and Couscous Veggie Salad

For the marinade:

Add the chicken breast halves to the bowl and marinate for two hours.
Place the marinated chicken breast on a baking tray, pour some marinade over it and roast for 25 minutes at 360⁰F/180⁰C.

Soaking the couscous:

For the couscous veggie salad:

Serve the roasted chicken breast sliced over a bed of salad.

Honey and Mustard Roasted Chicken Wings

Even if they’re not the most recommended dish for a diet, you can still enjoy some nice chicken wings from time to time. For this recipe, we’ve glazed them with a mix of honey, mustard, and lots of interesting spices. Next, we’ve cooked them into the oven for half an hour to give them their unmistakable texture.

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Ingredients Needed for Honey and Mustard Roasted Chicken Wings

1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon nutmeg
1 teaspoon chili flakes
1 teaspoon mustard
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 pound chicken wings

How to Make Honey and Mustard Roasted Chicken Wings

Grab a bowl and start adding the garlic powder, paprika, chili flakes, nutmeg, mustard, soy sauce, and olive oil.
Mix everything with a spoon.
Add the chicken wings and coat them with the obtained marinade.
Cover the bowl with foil and refrigerate the wings for the next 30 minutes.
Line a baking tray with parchment paper and lay the chicken wings over it.
Slide the tray into the oven for the next 20 minutes at 360 degrees F/180 degrees C.

Dark Beer Roasted Chicken Legs

These dark beer roasted chicken legs really were the talk of the day on last night’s gathering. But what made them so good? We bet it would be the following 2 things. They were cooked in rich dark beer, which made them deliciously tender, and they were coated with lots of flavorful spices which made them finger-licking good!

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Ingredients Needed for Dark Beer Roasted Chicken Legs

salt
pepper
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon sweet paprika
1 tablespoon olive oil
4 chicken legs
2 cups of dark beer

How to Make Dark Beer Roasted Chicken Legs

Add all of the spices in a large bowl. Pour the olive oil and mix until smooth.
Add the chicken legs in a separate bowl and coat them with the spice mix.
Add the chicken legs in a baking tray and pour the dark beer over them.
Slide the tray into the oven for the next 30 minutes at 360 degrees F/180 degrees C.

Roasted Chicken Burger

How to feed a hungry crowd of folks with just 1 whole chicken? Make them these delicious chicken burgers? The meat is not minced, but only roasted, and it has a whole lot of other ingredients. Some french fries, veggies, and a new interesting sauce we’re proud to be sharing with you guys.

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Ingredients Needed for Roasted Chicken Burger

1 whole chicken, approximately 1.5 pounds
salt
pepper
2 teaspoons of dried basil
2 rosemary sprigs
1 tablespoon olive oil
¼ cup flour
1 teaspoon white wine vinegar
1 tablespoon butter
1 teaspoon mustard
½ cup white wine
6 burger buns
5 ounces of mayonnaise
2 tomatoes, sliced
¼ cup fresh parsley, chopped
10 ounces of french fries

How to Make Roasted Chicken Burger

Lay the chicken on your wooden breast and season it with salt, pepper, and basil on all sides.
Add a few rosemary sprigs inside it and tie its wings and legs with a string. This is called trussing and it helps to cook the chicken better.
Line a baking sheet with parchment paper and lay the chicken in the tray. Pour a small drizzle of olive oil over it.
Slide it into the oven and bake the chicken for the next 90 minutes at 350 degrees F/175 degrees C.
Take the chicken out of the tray and place it on your wooden board. Add the juices from the tray in a small bowl. Remove the meat from the chicken with a fork and knife and chop it.
Heat a skillet over medium heat. Pour the chicken juices and add the flour. Add the white wine vinegar, mustard, and butter. Whisk until the butter melts. Season with salt, pepper, and pour the wine. Simmer for 3 minutes.
Start assembling the burger. Top the bottom side of the bun with mayo, parsley, tomato slices, french fries, roasted chicken, and the top side of the bun.
Pour the wine sauce over the burger and serve!

BBQ-Roasted Chicken With French Fries

How can you make the best chicken ever? Wrap it in bacon, cook it into the oven and serve it with French fries. That’s what we’ve done here in this recipe and it turned out delicious. We’ve also glazed the chicken with our homemade sauce, made of ketchup, garlic, bourbon, and some other special ingredients we’re waiting for you to find out.

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Ingredients Needed for BBQ-Roasted Chicken With French Fries

5 ounces of ketchup
1 tablespoon brown sugar
½ teaspoon chili flakes
1 tablespoon soy sauce
1 tablespoon dijon mustard
2 garlic cloves, crushed
1 fluid ounce bourbon
pepper
1 pound chicken wings
1 pound chicken drumsticks
9 ounces of bacon, small and thin slices
2 pounds of french fries
1 teaspoon dried oregano
1 teaspoon paprika powder
1 teaspoon salt
1 teaspoon seven spice
1 teaspoon fresh thyme

How to Make BBQ-Roasted Chicken With French Fries

Start with the glaze. Add the ketchup in a small bowl. Add the chili flakes, soy sauce, sugar, mustard, garlic, bourbon, and pepper. Mix until smooth.
Preheat the oven to 430 degrees F/220 degrees C.
Wrap each drumstick and wing in 1 slice of bacon.
Add everything in a glass baking dish. Use a brush and spread the glaze over the chicken.
Slide the dish into the oven for the next 45 minutes.
Season the french fries with oregano, paprika, salt, seven spice, and thyme. Mix well.
Serve the chicken on a bed of french fries.

Whole Roasted Chicken With Saffron Rice

Just about any time of the year, a whole roasted chicken is a dish to remember. But, we also wanted to make something different this time, and we surely nailed it. We brought a Middle Eastern twist to the recipe, so we’ve coated the chicken with lots of exotic fragrances and we’ve served it with some saffron-flavored rice.

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Ingredients Needed for Whole Roasted Chicken With Saffron Rice

For the chicken:

1 whole chicken, around 3 pounds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon turmeric
2 tablespoons of vegetable oil
salt
pepper
2 cups of vegetable stock

For the rice:

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cardamom
2 cloves
½ teaspoon saffron
2 bay leaves
1 cup basmati rice
2 cups of vegetable stock

How to Make Whole Roasted Chicken With Saffron Rice

Preheat the oven to 425 degrees F/220 degrees C.
Add the chicken in a clay pot.
Season it with coriander seeds, cumin seeds, cloves, cinnamon, cardamom, turmeric, vegetable oil, salt, and pepper.
Pour a small drizzle of vegetable oil and the vegetable stock.
Slide the clay pot into the oven for the next 45 minutes.
Heat a saucepan over medium heat and add the oil in it.
Add the onion and all of the spices (cinnamon, turmeric, cardamom, cloves, saffron, and bay leaves).
Add the basmati rice and pour the vegetable stock. Remove the bay leaves and simmer the rice according to the instructions on the package.
Take the chicken out of the oven and serve it with the rice.

Roasted Chicken and Bell Pepper Skewers

So, you’re looking for some healthy recipes to try at home? We recommend these delicious skewers, with chicken, bell pepper, and onion as its main ingredients. Marinate the chicken with honey, lime, and olive oil for some extra flavor and cook them into the oven for a healthy touch.

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Ingredients Needed for Roasted Chicken and Bell Pepper Skewers

11 ounces of chicken breast, diced
salt
pepper
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1 red bell pepper, small slices
1 yellow bell pepper, small slices
1 green bell pepper, small slices
1 red onion, small slices
1 tablespoon olive oil

How to Make Roasted Chicken and Bell Pepper Skewers

First, add the diced chicken breast in a large bowl.
Season with salt, pepper, honey, lime juice, olive oil, and chili powder. Mix until smooth and cover it with plastic foil.
Let the chicken marinate for 30 minutes.
Soak 3 wooden skewers into water for 10 minutes.
Preheat the oven to 400 degrees F/200 degrees C.
Grab the wooden skewers and slide chicken, bell pepper, and red onion through wooden skewers.
Slide the chicken, bell pepper, and red onion through the wooden skewers whatever order you prefer.
Drizzle the skewers with olive oil.
Slide the tray into the oven for the next 25 minutes.

Roasted Chicken Wings With Parmesan Potatoes

We think chicken wings are a bit undervalued because they’re probably the tastiest part of chicken but they’re often left behind by thighs and breast. Get the best out of them by cooking them into the oven, coated with a delicious homemade barbecue glaze. And, if you want to find them a nice side dish, stick to a classic – roasted potatoes, but flavored with parmesan and anchovies. Yummy!

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Ingredients Needed for Roasted Chicken Wings With Parmesan Potatoes

½ cup tomato sauce
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon melted butter
1 tablespoon garlic powder
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon chili sauce
¼ cup water
salt
pepper
8 chicken wings
4 potatoes, cubed
1 red onion, thinly sliced
4 canned anchovies
1 teaspoon olive oil
¼ cup heavy cream
2 tablespoons of fresh parsley, chopped
½ cup parmesan, shredded

How to Make Roasted Chicken Wings With Parmesan Potatoes

Preheat the oven to 360 degrees F/180 degrees C.
First, you can prepare the marinade for the wings. Add the tomato sauce, soy sauce, vegetable oil, melted butter, garlic powder, balsamic vinegar, brown sugar, and chili sauce. Pour the water and season with salt and pepper.
Coat the wings with the marinade and let them marinate for the next 30 minutes.
Line a baking dish with parchment paper. Lay the wings on it. Slide the tray into the oven for the next 45 minutes.
Heat a saucepan over medium heat and fill it 3/4 with water. Add the diced potatoes and cook them for 20 minutes.
After you’re done, remove the potatoes with a wooden spatula and lay them in a glass baking dish. Add the red onion, small pieces of anchovy fillets, and pour a small drizzle of olive oil. Drizzle heavy cream on top and season with salt and pepper, then combine everything.
Roast the potatoes into the oven for the next 35 minutes at 360 degrees F/180 degrees C.
Take out the potatoes, garnish them with fresh parsley and add the shredded parmesan. Cook them into the oven again, this time for 15 minutes.
Serve the chicken wings with roasted potatoes.

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