Roast Spiced Chicken
Photography by Ryan Szulc Image by: Roast Spiced Chicken <br /> Photography by Ryan Szulc
Once you load your chicken with the yummy flavours and roast it to perfection, you can serve it with delicious side dishes like our Pomegranate Spinach with Garlic Chips, Green Beans with Feta Crumbles and Braised Cabbage and Bacon, featured below.
Test Kitchen tip: For easy carving, use kitchen or poultry shears to separate the chicken into portions. Just cut through the bone between the breasts, then separate the leg pieces at the joints.
For a delicious addition to your roast chicken dinner, try one of these great side dishes:
Pomegranate Spinach With Garlic Chips
In large nonstick skillet, heat 2 tbsp olive oil over medium-low heat; cook 5 cloves garlic, finely sliced, until golden, 3 to 4 minutes. With slotted spoon, transfer garlic chips to paper towel-lined plate. Add 10 cups packed baby spinach leaves (about 11 oz/312 g) to skillet in 3 batches; cook over medium-high heat, stirring, until slightly wilted, about 2 minutes per batch. Return all spinach to skillet. Stir in pinch each salt, pepper and nutmeg; cook, stirring, for 1 minute. Transfer to serving bowl; sprinkle with 1/4 cup pomegranate seeds and garlic chips.
Green Beans With Feta Crumbles
In large pot of boiling salted water, cook 1-1/4 lb (565 g) green beans, trimmed, until bright green and slightly softened, about 3 minutes; drain well. In large skillet, heat 1 tbsp olive oil over medium-high heat; saute 2 shallots, diced, and 2 cloves garlic, minced, until softened, 2 to 3 minutes. Add 1/3 cup finely diced sweet red pepper and pinch each salt and pepper; cook until softened, about 2 minutes. Add beans; cook, stirring, until tender-crisp, about 2 minutes. Stir in 2 tsp lemon juice; transfer to serving bowl. Sprinkle with 1/4 cup crumbled feta cheese.
Braised Cabbage and Bacon
In large Dutch oven, cook 3 slices bacon, chopped, over medium-high heat until golden and crisp, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate. Drain all but 1 tsp fat from pan. Cook 2 cloves garlic, minced, and 6 green onions (white and light green parts only), sliced, until softened, about 1 minute. Stir in 8 cups chopped green cabbage and pinch each salt and pepper; cook, stirring, for 2 minutes. Add 1/2 cup sodium-reduced chicken broth; bring to boil. Reduce heat, cover and simmer until cabbage is tender, about 10 minutes. Stir in 1 tbsp Dijon mustard, half of the bacon and the dark tops of the green onion, sliced; cook, stirring, for 1 minute. Transfer to serving bowl; sprinkle with remaining bacon.
Our most delicious roast chicken recipes:
The classic combination of lemon, garlic and fresh herbs makes this chicken recipe a perfect candidate for a traditional Sunday night meal. Vary the herbs depending on what you have on hand. Serve with Braised Cabbage and Bacon.
Stuffing crispy pancetta and grainy mustard under the skin of the chicken infuses the meat with loads of flavour. Instead of thyme, you can use whatever fresh herb you like, such as rosemary or sage. Serve with Green Beans With Feta Crumbles.
A North African–inspired blend of fragrant spices flavours this chicken. For an extra spicy kick, add another 1/2 tsp cayenne pepper to the dry rub. Serve with Pomegranate Spinach With Garlic Chips.