Saturday, November 19, 2011

Roasted Chicken with Orange/Cardamom Butter

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Hanging out in my new Saudi house and watching a little Food Network.  SO happy we get this channel!  It's not the same as in the far as actual shows and times go, but we get a few of the faves.
That night, Arti was on.  She was cooking up some chicken that just looked fabulous.  Best part was that I knew I could find all those ingredients here!!  (and you have no idea how hard that can be!)
Quick and easy dish for dinner.  She paired it with some red potatoes, but, they don't have those here.  Seriously.  I just used some frozen veggies we had and sauteed some spinach.  I know, not fancy, but whatever...I've only been here a few days!  LOL
The chicken was really tasty and juicy.  My kids loved it.  I read over the reviews and I adjusted my cooking temps and times.  Turned out great...simple weeknight meal.  :)

Happy cooking!  !سعيد الطبخ


  • Kosher salt and freshly ground black pepper
  • 1/4 cup butter, softened but not melted
  • 1/2 teaspoon ground cardamom
  • 1 large orange, zested
  • 2 teaspoons grated ginger
  • 4 airline chicken breasts, on the bone, skin intact


Preheat the oven to 500 degrees F. Using a sheet trays, line with a cooling rack.
In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.
Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.
Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.
If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the chicken into the oven, and roast, turning once halfway through the cooking time, about 30 minutes. 
(NOTE:  I started off with the temp at 500 for about 15 minutes, then lowered it to 425.)
Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.

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