Roasted Chicken Pieces, 5 Ways

A) For roasting a WHOLE chicken, you can also use the Brining recipes: 

https://ducbeemtnccc.blogspot.com/2023/12/brined-chicken-dry-wet.html

1) Chicken Pieces with Cumin & Paprika - Serves 4

From: RealSimple

Serve with Roasted Beets & Yogurt with and cous cous

Time: 5 minutes hands-on, total 40 minutes

Ingredients

2 1/4 lbs chicken drumsticks & thighs (8 total)

1 1/2 tsp ground cumin

1 1/2 tsp paprika

1 tbsp olive oil

kosher salt and black pepper

Directions:

Heat oven to 425° F (if using "Roast" setting in Convection Oven, set to 385°F). On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Roast until the chicken is cooked through, 30 to 35 minutes.

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2) Soy-Balsamic Roasted Rosemary Chicken - Serves 4

From RealSimple.com

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Details: 10 minutes hands-on, total 1 hr

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1/4 cup fresh rosemary leaves
• 1/4 cup honey
• Black Pepper
• 1 - 3.5lb to 4lb chicken, cut into 10 pieces (or thigh & drum mix)
• 8 shallots, peeled
• 1 Tbsp olive oil
• Optional - cherry tomatoes

Other/Equipment

• 9x13x1 or shallow 3qt baking dish
• Oven
• Tongs

Directions

1. Heat oven to 425° F (if using "Roast" setting on Convection Oven, set to 385° F). Combine the vinegar, soy sauce, rosemary, honey, and ½ teaspoon pepper in a 9"x13"x2" or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down.
2. Toss the shallots (and optional tomatoes) with the oil in a medium bowl and arrange on top of the chicken.
3. Roast the chicken for 30 minutes.
4. Using the tongs (anything works, but this is easiest), turn the pieces skin-side up and continue to roast 15 to 20 minutes more, basting occasionally, until the shallots are tender and the chicken is glazed, (if concerned, use a thermometer inserted in the thickest part of a thigh registers 165° F). If the chicken browns too quickly, tent the dish loosely with foil.

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3) Deviled (A) Chicken Thighs - Serves 4

Details: 20 min

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

5 cloves garlic, minced

4.5 tbsp mustard

3 tbsp olive oil

0.75 tsp salt

0.25 tsp fresh ground pepper

8 chicken thighs

Optional: 6 sprigs parsley, minced

Directions

Heat the broiler. 

Mix garlic, mustard, oil, salt & pepper in a bowl; spread the paste over all sides of the chicken thighs.  Place chicken on a broiler pan, skin side up.  

Broil until browned on top, about 8 minutes.  Turn.  Broil until browned, 7 minutes.

Sprinkle with parsley.

OPTIONAL:

If you'd rather not use the broiler, set oven to 425°F (if using "Roast" setting in a Convection Oven), set to 385°F.  Roast for 30 to 35 minutes or until chicken is cooked through.

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4) Deviled (B) Chicken Thighs - Serves 4

From: Real Simple Oct 2013

Serve with Potatoes & Brussels Sprouts

Hands-on Time: 10 minutes
Total Time: 35 minutes 

 

Ingredients:

2 tablespoons unsalted butter, at room temperature
3 tablespoons Dijon Mustard (JR: or stone ground is nice)
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds total)

1) Heat oven to 425 degree with the racks in the upper and lower thirds. Combine the butter and mustard in a small bowl. Place the chicken on a rimmed baking sheet and loosen the skin, using your fingers. Spread the mustard butter under the skin of each thigh, dividing evenly. Season with 1/4 teaspoon each salt and pepper.

2) Roast the chicken on the top rack until and instant-read thermometer inserted in the thickest part (avoiding the bone) registers 165 degrees, 20 to 27 minutes. (JR: 27 minutes works well in our oven).

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5) Garam Masala Baked Chicken with Pears - Serves 2-4

From: WashingtonPost

Serve with Rice or Bread

Hands-on Time: 15 minutes
Total Time: 1 hour 

 

INGREDIENTS:

• 2 large pears (Bosc preferred, ~1.25 lb), halved, cored, & sliced
• 1 jumbo red onion (14 oz), or 8 shallots, sliced
• 1 tbsp EVOO
• 2 tsp garam masala
• 3/4 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs or drums (2 to 2.5 lb)
• Pomegranate molasses (or quality balsamic vinegar), for serving

DIRECTIONS 

• Position a rack in the middle of the oven and preheat to 450 degrees. 

• In a large (12-inch) cast-iron skillet (or similar-size baking dish), toss together pears, onion and oil.

• In a small bowl, whisk together the garam masala, salt and pepper until combined.

• Place the chicken thighs atop the pear mixture, and sprinkle both sides with the garam masala mixture, finishing with the chicken pieces skin side up.

• Roast for 35 to 40 minutes, or until the chicken is nicely browned and reaches an internal temperature of 185 degrees on an instant-read thermometer inserted in the thickest part of the thigh away from the bone.

• Drizzle with pomegranate molasses, and serve warm, with bread for dipping into the juices.