Best Cast Iron Roasted Chicken With Strawberry Rhubarb Balsamic Glaze Recipes

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ROASTED BALSAMIC-GLAZED CHICKEN



Roasted Balsamic-Glazed Chicken image

Provided by Reggie Southerland

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons herbes de Provence
1 medium lemon, juiced and halves reserved
1 (5 to 6-pound) roasting chicken
4 sprigs rosemary
8 cloves garlic
1 thinly-sliced white onion
4 fennel bulbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
  • Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
  • Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

CAST IRON ROASTED CHICKEN WITH STRAWBERRY RHUBARB BALSAMIC GLAZE



Cast Iron Roasted Chicken with Strawberry Rhubarb Balsamic Glaze image

The bird is the word and this flavorful roasted chicken gets the cast iron treatment for perfectly crispy skin basted with a strawberry rhubarb balsamic glaze.

Provided by Bonne Maman

Yield 4 servings

Number Of Ingredients 11

For the Strawberry Rhubarb Glaze
3/4 cup Bonne Maman Strawberry Preserves
1/2 cup chopped onion
1 tablespoon balsamic vinegar fig reduction
1 tablespoon red wine vinegar
salt and pepper
2 stalks rhubarb, trimmed and chopped
For the Chicken
2 tablespoons grape seed oil
4 pounds bone in skin on chicken quarters
fresh thyme and sliced strawberries for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • In a small saucepan, combine the strawberry rhubarb glaze ingredients. Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time. Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.
  • Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt. Place the chicken skin side down and allow to crisp and golden, 7 to 10 minutes. Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes. Remove the lid and spoon a bit of the sauce over the chicken. Place in the oven and cook another 5 to 7 minutes.
  • Serve the chicken on a platter with additional sauce on the side to spoon over the top.

BALSAMIC ROAST CHICKEN



Balsamic Roast Chicken image

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB



Roasted Chicken With Lemon-Glazed Rhubarb image

A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons ground coriander
1 teaspoon finely grated lemon zest
3/4 teaspoon finely grated fresh ginger
1/2 teaspoon black pepper
1 large garlic clove, grated or minced
1 (3 1/2- to 4 1/2-pound) chicken, patted dry
3 thyme sprigs, plus more for garnish
1 medium red onion, halved and sliced 1/4-inch thick
Extra-virgin olive oil, for drizzling
Kosher salt, as needed
1/2 lemon
1 pound rhubarb, sliced crosswise 1/2-inch thick
1/2 cup granulated sugar
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1/2 teaspoon coriander seeds
3 thyme sprigs

Steps:

  • In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
  • Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
  • Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
  • In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
  • When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
  • Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
  • Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
  • Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.

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