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.

*************************************************************

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.

*************************************************************

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.

*****************************************************************

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).

*****************************************************************

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.

Sauteed Cauliflower and Apples with Pecans - Serves 4

From RealSimple October 2013

Grade Level - 2, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Hands-on Time: 30 minutes

Ingredients

• 1/4 cup chopped pecans, toasted
• 2 tbsp. olive oil
• 1/2 cup water
• 1 small shallot, chopped (onion is ok)
• 1 small head cauliflower (~1.5 lbs), cut into florets (~ 5 c)
• 1 red apple (ie, Fuji, Braeburn, etc), thinly sliced
• 1 tsp fresh thyme leaves, or 1/2 tsp dried
• 2 tbsp. unsalted butter
• Kosher salt & pepper

Directions:

1. Heat oil in a large skillet over medium-high heat.  Add the shallot and cook, stirring frequently, until softened, 3-4 minutes
2. Add cauliflower and 1/4 tsp each salt and pepper and cook, tossing occasionally, until golden, 4-6 minutes.
3. Add the apple, thyme, and water.
4. Cover and cook until the cauliflower is tender, 8-10 minutes more.
5. Stir in the butter and sprinkle with the pecans.

Optional:
Step #3: Do not add the 1/2 cup of water.  Rather, after adding the apple and thyme to the dish, transfer it all to an oven-safe baking tray/dish and bake at 400F for 15 minutes.

Honey Mustard Green Beans with Pecans - Serves 4 to 6

From RealSimple June 2013

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Hands-on: 15 min
Total time: 25 min

Ingredients
1.5 lb green beans, trimmed
1/4 c olive oil
1/2 c pecans or pecan pieces, toasted
2 tsp honey
1 tsp Dijon mustard
2 tbsp. red wine vinegar (optional)
Salt & pepper, to taste

Directions

1. Steam the green beans until tender (6-8 min, or 2-3 min if boiled).  Let cool.
2. Whisk together olive oil, honey, and mustard in large bowl.  Season with salt & pepper.
3. Toss beans with honey-mustard dressing and the toasted pecans.
4. Refrigerate up to 8 hours; just before serving, toss with red wine vinegar.

Spiced Pork Tenderloin with Green Beans - Serves 4

From: Real Simple

Hands-on Time: 25 minutes
Total Time: 35 minutes
Serves 4

Ingredients

• 2 tbsp olive oil
• 2 pork tenderloins (~ 1.5 lbs)
• 1 tsp fennel seed, crushed
• 1 tsp paprika
• 1 small red onion
• 1 lb green beans, trimmed
• 1/3 cup pitted green olives, halved (sliced black olives are ok)
• 1 tbsp red wine vinegar
• kosher salt & black pepper

Directions

1. Slowly whisk in beef broth, going slow to prevent lumps.
2. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
3. Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.
4. Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
5. Add the green beans, ½ cup water, and ¼ teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine.
6. Serve the pork with the green beans

Spicy Roasted Broccoli & Scallions - Serves 8

Spicy Roasted Broccoli and Scallions
RealSimple December 2013

Hands-on Time: 10 minutes
Total: 30 minutes
Serves: 8

12 cups Broccoli Florets (about 2 heads)
6 Red Chilies (serrano)
3 Scallions (chopped)
1/3 cup Olive Oil
2 tablespoons Lemon Juice
Salt

Toss ingredients together and roast on 2 rimmed baking sheets in a 450 F oven, tossing once, until tender, 14 to 16 minutes.

Spicy Glazed Brussels Sprouts - Serves 4

From: RealSimple October 2013

Hands-on Time: 15 minutes
Total Time: 35 minutes

Serves: 4

Ingredients

• 1.5 pounds Brussels Sprouts, trimmed and halved
• 1 red jalapeno pepper or serrano chili, halved and sliced
• 3 tablespoons canola oil
• 1 tablespoon grated fresh ginger
• Kosher salt and black pepper
• 1 tablespoon honey

Directions

1. Heat oven to 450 F.
2. Toss Brussels Sprouts, jalapeno, oil, ginger, 3/4 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet.
3. Roast, tossing once, until the Brussels Sprouts are golden and tender, 15 to 20 minutes.
4. Drizzle with honey and toss to coat.

Roasted Brussels Sprouts - Serves 4

Adapted From: Real Simple Oct 2013

Serves 4
Hands-on Time: 10 minutes
Total Time: 35 minutes

Ingredients:
1 pound Brussels sprouts, trimmed (JR: and halved)
1 sprig fresh rosemary, chopped
1 lemon, thinly sliced
1 tablespoons olive oil

1) Heat oven to 425 degree with the racks in the upper and lower thirds. 

2) On a rimmed baking sheet, toss the Brussels sprouts, rosemary, lemon slices, oil, and 1/4 teaspoon each salt and pepper.

3) Roast the sprouts on the bottom rack (can do at the same time as chicken or potatoes), tossing once, until tender, 18 to 22 minutes.

Curried Squash Soup - Serves 4

From: RealSimple.com

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Details: 20 minutes hands-on, total 50 minutes

Ingredients
1 onion, chopped

2 tablespoons canola oil

kosher salt

2 tablespoons Thai red curry paste

1 butternut squash, peeled and cut into 1" pieces

4 cups low-sodium chicken broth

1 14oz can coconut milk

2 tablespoons lime juice

Asian chili-garlic sauce

Directions

Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.

Add curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.

Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.

Cauliflower Soup with Toasted Garlic - Serves 4

From: RealSimple
Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Details: 15 minutes hands-on, total 40 minutes

Ingredients:
Garlic - 3 cloves, sliced

Olive Oil - 2 tbsp, plus extra

Cauliflower - 1 small head, chopped

Chicken Broth, low sodium - 5 cups

Thyme leaves - 1 tbsp

Kosher salt - 1 tsp

Black pepper - 1/4 tsp

Equipment/Other
Blender
Large pot

Directions:

Cook garlic in 2 tbsp olive oil in a large pot over medium, stirring, until golden, 2 to 3 min. Remove and reserve garlic.

To the pot, add cauliflower, chicken broth, most of the thyme leaves, kosher salt, and black pepper. Simmer until tender, 15 to 20 minutes.

Puree in a blender. Top with the garlic, a drizzle of olive oil, and additional thyme.

Beets with Yogurt Sauce

From: RealSimple and TheKitchn.com
Time: 10 minutes hands-on, total 50 minutes; serves 4
Serve with Roasted Chicken and Cous Cous

Ingredients

2 lbs beets, peeled & cut into 1/2" wedges

2 tbsp olive oil

3/4 cup plain yogurt

1 tbsp fresh lime juice, plus wedges for serving

1 tbsp chopped fresh cilantro

Equipment/Other:
2 baking sheets

Directions: Choose between oven and airfrying:

A) OVEN: Pre-heat oven to 375 deg F. On a rimmed baking sheet, toss the beets with olive oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender..

B) AIR FRY: Heat air fryer to 400 deg F. On a rimmed baking sheet, toss the beets with olive oil and ¼ teaspoon each salt and pepper. Fry for 10 minutes, toss, then fry another 10-15 minutes or until the beets are tender.