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Roasted Chicken Thighs with Orange and Ginger Marinade

Roasted Chicken Thighs With Orange and Ginger Marinade

We love chicken thighs! They’re delicious in just about any way you cook them. Whether it’s on the stove or into the oven we enjoy their crispy skin and deliciously juicy inside. But, let’s make them even better. Marinate them with the mix below (ginger, garlic, soy sauce, and orange juice), slide them into the oven and enjoy their delicious flavor.

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Ingredients Needed for Roasted Chicken Thighs With Orange and Ginger Marinade

1 red onion, chopped
2 garlic cloves, crushed
1 teaspoon ginger, shredded
1 teaspoon soy sauce
2 tablespoons of orange juice
salt
pepper
4 small-sized chicken thighs

How to Make Roasted Chicken Thighs With Orange and Ginger Marinade

  1. Add the chopped onion in a small bowl.
  2. Add the garlic, ginger, soy sauce, and orange juice. Season with salt and pepper.
  3. Place the chicken thighs in a large bowl, and pour the marinade over them. Cover with plastic foil and let them marinate for 30 minutes.
  4. Preheat the oven to 420 degrees F/210 degrees C.
  5. Transfer the chicken thighs to a baking dish and pour the marinade over it.
  6. Slide the dish into the oven for the next 35 minutes.
Roasted Chicken Wings with Asian Miso Sauce

Roasted Chicken Wings With Asian Miso Sauce

Roasted chicken wings are delicious and full of flavor on their own, but wait till you try them in this fabulous combo. We’ve glazed them with an Asian marinade, made with miso, teriyaki sauce, rice vinegar, and a touch of fiery sriracha for that special Asian kick. They’re ready in about 1 hour, but we assure you they’re worth the wait.

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Ingredients Needed for Roasted Chicken Wings With Asian Miso Sauce

6 chicken wings
salt
pepper
1 teaspoon miso
1 tablespoon teriyaki sauce
1 tablespoon sriracha sauce
1 teaspoon rice vinegar

How to Make Roasted Chicken Wings With Asian Miso Sauce

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Lay the chicken wings in a glass baking tray. Slide it into the oven for the next 15 minutes.
  3. Next, add the miso paste in a small bowl. Add the teriyaki sauce, sriracha, rice vinegar. Mix until smooth.
  4. Take the out the chicken and increase the heat to 420 degrees F/210 degrees C.
  5. Coat the chicken wings with the Asian sauce, then slide the tray into the oven and cook the wings for the next 35 minutes.
Garlic Roasted Chicken Thighs with Veggies

Garlic Roasted Chicken Thighs With Veggies

We think chicken and potatoes is a delicious combo, one that just never gets old. All you need to do is lay everything in a baking dish, and season with a bit of garlic, olive oil, and oregano for a better flavor. The chicken will be succulent, juicy, and potato will be full of flavor.

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Ingredients Needed for Garlic Roasted Chicken Thighs With Veggies

4 chicken thighs
salt
pepper
10 ounces of potato, small-sized
3 small red onions, sliced
4 carrots, thinly sliced
2 garlic cloves
1 teaspoon olive oil
1 teaspoon dried oregano

How to Make Garlic Roasted Chicken Thighs With Veggies

  1. Preheat the oven to 440°F/220°C.
  2. Lay the chicken thighs on a wooden board and season them with salt and pepper.
  3. Lay the potatoes, red onions, and carrots on the bottom of a rectangular baking dish, fully covering the bottom. Lay the chicken on top.
  4. Add the garlic and drizzle a small bit of olive oil. Season with oregano.
  5. Slide the tray into the oven and cook it for the next 45 minutes.
Roasted Chicken Thighs with Potatoes and Onions

Roasted Chicken Thighs With Potatoes and Onions

We love chicken thighs because they’re juicy and full of flavor, but we wanted them to taste even better. So, we’ve marinated them for half an hour in a mix of olive oil, lemon juice, Dijon mustard, and paprika powder. Next, we’ve roasted them in the oven next to a few potatoes and sliced red onion. A delicious meal, you can cook without putting much work into it.

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Ingredients Needed for Roasted Chicken Thighs With Potatoes and Onions

½ cup lemon juice
1 tablespoon olive oil
1 teaspoon paprika powder
1 teaspoon dijon mustard
salt
pepper
4 chicken thighs
1 pound potato, small-sized
4 small red onions, quartered
thyme
5 ounces of cherry tomato, quartered

How to Make Roasted Chicken Thighs With Potatoes and Onions

  1. Pour the lemon juice into a large bowl.
    Add the olive oil, paprika powder, and Dijon mustard. Season with salt and pepper. Mix well.
  2. Add the chicken thighs in the bowl and cover it with plastic foil. Let it marinate for 30 minutes.
  3. Preheat the oven to 400°F/200°C.
  4. Slice the small potatoes into quarters.
  5. Evenly spread the potatoes and red onions on the bottom of a baking dish. Lay the chicken thighs on top along with the fresh thyme. Slide the tray into the oven for the next 55 minutes.
  6. Reduce the heat to 360°F/180°C. Add the cherry tomatoes to the dish. Slide it into the oven, this time for 20 minutes.

Fried and Roasted Chicken Breast on Sweet Potatoes

This fried and roasted chicken breast is submerged in a delicious mix of flavors thanks to the marinade. Then you bake the meat on a bed of sweet potatoes. The heat in the oven helps distribute the flavors from the juicy chicken and the potatoes, making this dish finger-licking good.

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Ingredients Needed for Fried and Roasted Chicken Breast on Sweet Potatoes

2 chicken breasts, approximately 5 ounces each
3 ginger slices
1 red chili, sliced
5 basil leaves, chopped
10 thyme sprigs, chopped
salt
pepper
3 tablespoons of olive oil
1 potato, thinly sliced
1 ounce parmesan
parsley, chopped

How to Make Fried and Roasted Chicken Breast on Sweet Potatoes

  1. Marinate the meat: Place the chicken breasts into a cooking bag. Add the ginger, red chili, basil, 2 thyme sprigs, some salt, and pepper. Add 1 tablespoon of olive oil olive oil.
  2. Close the bag and mix all the ingredients by shaking it.
  3. Marinate for 30 minutes.
  4. Preheat the oven to 360 degrees F / 180 degrees C.
  5. Frying the meat: Pour 1 of teaspoon olive oil into a frying pan.
  6. Place the marinated chicken breasts in it and fry them on both sides until they turn golden brown.
  7. Place the sweet potato slices into a small baking dish so they form a layer. Spread the rest of the thyme over them. Also sprinkle olive oil over them and add some salt. Grate some parmesan too.
  8. Place the fried chicken meat on this layer.
  9. Transfer the baking dish to the oven and bake for 30 minutes.
  10. Serve with more grated parmesan and sprinkled chopped parsley.
Whole Roasted Chicken with Onion and Chili

Whole Roasted Chicken With Onion and Chili

A delicious whole chicken is, without doubt, a meal worthy of a feast! Try cooking it in a clay baker because it’s so easy, and it helps obtain that delicious crispy skin on the outside, and juicy and tender meat on the inside. Plus, it gives you the option to add some veggies next to the chicken, so you will also get a delicious side!

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Ingredients Needed for Whole Roasted Chicken With Onion and Chili

3 tablespoons of vegetable oil
2 red onions s, sliced
4 garlic cloves
1 tablespoon red chili sauce
1 teaspoon coriander seeds
1 teaspoon paprika powder
1 teaspoon turmeric
1 teaspoon chili powder
1 green chili
salt
pepper
1 giblets removed
nutmeg
2 cups of water

How to Make Whole Roasted Chicken With Onion and Chili

  1. Heat 1 tablespoon of vegetable oil in a skillet and add the red onion.
  2. Cook it until it softens, and add the garlic, coriander, paprika, turmeric, chili powder, and chili pepper.
  3. Stir for 1 minute, and season with salt and pepper. Turn off the heat.
  4. Heat the remaining oil in a frying pan. Add the whole chicken and season it with salt, pepper, and nutmeg. Cook it until golden on all sides.
  5. Grab your clay baker and lay the chicken inside it. Top it with the cooked onion. Pour the water over it.
  6. Set the oven to 390°F/200°C.
  7. Cover the clay baker with a lid and lay it in the oven for the next 50 minutes!

Whole Roasted Chicken

Nothing compares to a whole roasted chicken, right? But if you want to cook chicken to perfection, just follow this little secret: put some bricks on top of the chicken while roasting it in the oven. This way, you’ll have that moist, tender and juicy meat you long for!

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Ingredients Needed for Whole Roasted Chicken

1 chicken, around 4 pounds
salt
2 tablespoons of oregano
pepper
2 tablespoons of rosemary
6 tablespoons of olive oil
1 ounce butter

How to Make Whole Roasted Chicken

  1. Preheat the oven to 400°F/200°C.
  2. Take 2 bricks and wrap them in aluminum foil. Leave them aside.
  3. Lay the chicken on a wooden board with the breast side up. Season the chicken with salt, pepper, 1 tablespoon of oregano, and 1 tablespoon of rosemary. Pour 2 tablespoons of olive oil and flip it over on the other side.
  4. Season the chicken with the same spices you have previously used. Again, pour 2 tablespoons of olive oil. Gently brush the chicken so it can be flavored by spices.
  5. Pour the remaining olive oil over a wide baking tray. Add the chicken and place the bricks on top of it (the bricks will make the meat moist, tender and juicy and will reduce the cooking time).
  6. Bake the chicken for the next 45 minutes. Take out the tray out of the oven and remove the bricks using a pair of gloves. Flip the chicken over, and bake it again for 45 minutes.
  7. Remove the tray out of the oven and add the butter. Use a spoon to coat the chicken with the melted butter.

Roasted Chicken Breast With Turmeric Rice

Looking for a nice side for your roasted chicken? You can try our exotic rice, flavored with great spices like sumac and turmeric. They go together very well, and have lots of different aromas you will surely enjoy.

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Ingredients Needed for Roasted Chicken Breast With Turmeric Rice

10 ounces of chicken breast
2 tablespoons of olive oil
salt
pepper
1 dill, chopped
4 cherry tomatoes
1 tablespoon vegetable oil
1 red onion, chopped
7 ounces of rice, cooked
½ teaspoon sumac
½ teaspoon turmeric

How to Make Roasted Chicken Breast With Turmeric Rice

  1. Preheat the oven to 400°F/200°C.
  2. Lay the chicken breast in a large bowl.
  3. Pour the olive oil and season with salt and pepper. Add the fresh dill and mix everything.
  4. Heat a skillet over medium high heat and cook the chicken breast for 5 minutes per side.
  5. Lay the chicken in a ceramic baking tray and also add 4 cherry tomatoes.
  6. Roast the chicken for the next 35 minutes.
  7. Separately, heat some vegetable oil in a skillet over medium heat.
  8. Add the red onion and cook it until softens.
  9. Add the cooked rice and stir for 1 minute.
  10. Season with sumac, salt, pepper, and turmeric. Stir and cook the rice for 2 more minutes.
  11. Take the meat out of the oven and serve it with the turmeric rice!

Roasted Chicken With Baby Carrots and Cauliflower

Planning on roasting some chicken? There are countless ways to do it, so here’s our idea for today. First of all, season it properly, with smoked paprika and a touch of brown sugar, to give it a nice smoky flavor and a slight sweet sugar glaze. Pair it with light veggies like baby carrots and cauliflower, move it to the oven and let the heat do its mighty job.

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Ingredients Needed for Roasted Chicken With Baby Carrots and Cauliflower

6 cauliflower florets
3 ounces of canned baby carrot
1 red onion, chunks
3 lemons slices
2 chicken thighs s, small-sized
2 chicken drumsticks
2 tablespoons of olive oil
1 teaspoon brown sugar
1 teaspoon paprika powder
1 teaspoon smoked paprika
salt
½ cup lemon juice
1 parsley, chopped
2 garlic cloves, minced

How to Make Roasted Chicken With Baby Carrots and Cauliflower

  1. Place the cauliflower, baby carrots, and red onion in a large bowl. Add the lemon slices and chicken. Season with brown sugar, smoked and regular paprika, and salt.
  2. Add about 1-2 tablespoons of lemon juice and 1 tablespoon of olive oil. Mix everything.
  3. Cover everything with foil and let them marinate for the next 30 minutes.
  4. For the parsley sauce, place the chopped parsley in a small bowl. Mix it with the remaining olive oil and lemon juice, and crushed garlic.
  5. Preheat the oven to 400°F/200°C.
  6. Line a baking tray with parchment paper and place the chicken and veggies over it.
  7. Slide the tray into the oven and roast everything for 30 minutes.
  8. Take it out of the oven and serve the dish with the parsley sauce.

Roasted Chicken With Carrot and Cauliflower

Planning on keeping things simple tonight? You can use chicken (whichever parts you prefer, but we enjoy thighs and drumsticks), and pair it with some light and sweet veggies, like carrot and cauliflower. All you need to do is add everything into the baking pan, season to your liking, and you’re good to go!

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Ingredients Needed for Roasted Chicken With Carrot and Cauliflower

3 chicken thighs, small size
3 chicken drumsticks
2 carrots, sliced
2 ounces of cauliflower, florets
2 tablespoons of olive oil
1 teaspoon sumac
salt
2 red onions, sliced
1 tablespoon brown sugar
½ teaspoon chili flakes
½ lime
2 garlic cloves, thinly sliced
parsley, chopped

How to Make Roasted Chicken With Carrot and Cauliflower

  1. Preheat the oven to 400°F/200°C.
  2. Line a baking tray with parchment paper.
  3. Lay the chicken thighs and drumsticks on it.
  4. Place the sliced carrot and cauliflower between the chicken thighs.
  5. Mix the olive oil with sumac and a bit of salt. Spread the mixture over the chicken and veggies. Add the red onion.
  6. Mix the brown sugar and chili flakes in a bowl and season the chicken.
  7. Bake for 25 minutes.
  8. Squeeze the juice of the lime over the chicken. Garnish with the sliced garlic and chopped parsley.

Roasted Chicken Thighs With Potatoes and Lemons

Chicken thighs are one of the best parts of the ol’ bird. That’s why they deserve a side worthy of their rich flavor. Here is where the potatoes and lemons come in, caramelized to perfection. To make this dish stand out, add some rosemary and capers.

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Ingredients Needed for Roasted Chicken Thighs With Potatoes and Lemons

2 tablespoons of olive oil
¼ cup lemon juice
1 tablespoon caper
pepper
salt
2 rosemary sprigs
2 garlic cloves, crushed
3 chicken thighs
4 tablespoons of vegetable oil
6 potatoes, cooked and halved
1 lemon, sliced

How to Make Roasted Chicken Thighs With Potatoes and Lemons

  1. Pour 1 tablespoon of olive oil in a large bowl.
  2. Add the lemon juice, capers, salt, pepper, fresh rosemary leaves, and crushed garlic.
  3. Stir, then add the chicken thighs and let them marinate for 30 minutes.
  4. Heat the vegetable oil in a skillet over medium heat.
  5. Add the chicken thighs and cook them until golden, for around 4-5 minutes per side.
  6. Preheat the oven to 400°F/200°C.
  7. Transfer the thighs in a ceramic baking dish. Add the cooked potatoes next to them. Place the lemon slices on top of the thighs and potatoes.
  8. Drizzle some more olive oil and sprinkle some more salt.
  9. Roast them for 30 minutes!

One Pan Roasted Chicken and Vegetables

Probably the best way to take advantage of the savory chicken thighs: roasted them in the oven next to some vegetables, seasoned with lots of herbs and spices. It’s an easy recipe, just feel free to play with it, there’s nothing you can do wrong!

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Ingredients Needed for One Pan Roasted Chicken and Vegetables

3 potatoes
½ red bell pepper
½ yellow bell pepper
2 mushrooms
2 spring onions
2 ounces of celery
4 rosemary sprigs
2 garlic cloves
1 red chili, thinly sliced
2 carrots, sliced
1 zucchini, sliced
2 chicken thighs
salt
1 tablespoon olive oil
1 tablespoon pumpkin seeds
1 teaspoon thyme
1 teaspoon turmeric
1 teaspoon paprika powder
½ lemon

How to Make One Pan Roasted Chicken and Vegetables

  1. Chop the bell peppers and slice the potatoes, mushrooms, spring onion, and celery.
  2. Slice the red chili and carrots.
  3. Place the chicken thighs on a wooden board. Make a few superficial scores on their surface and season them with salt. Pour a small drizzle of olive oil.
  4. Preheat the oven to 360°F/180°C.
  5. Line a baking tray with aluminum foil. Add the vegetables and chicken thighs.
  6. Add the olive oil, pumpkin seeds, season with salt, thyme, turmeric, and paprika powder.
  7. Add the rosemary sprigs and squeeze the juice out of half a lemon.
  8. Fold the sides of the aluminum foil over the vegetables and chicken. Seal tight.
  9. Bake it for 45 minutes!
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