I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used ~ 2/3 of a stick of butter, 2-3 tsp cardamom, zest from one orange, 4 tsp grated ginger (from a jar---fresh will be more pungent. Baked at 400F for a bit over an hour, put the potatoes in ~ 20 minutes before the chix. Placed the cooked chix on a plate and sliced, then drizzled with pan drippings...YUM! No smoke, no drama----absolutely delicious!!
(I only cooked two pieces of chicken, so froze the other half of the butter mix!
A new favorite for sure!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Prepared and baked just as the recipe said. I turned on my stove fan during the preheat. Cardamom really added great flavor. Chicken was succulent.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

De-fricken-licious. The combo of cardamom, ginger, orange and chicken rocks. Never cooked anything at this high temp before and, yeah, smoked the house out. From what I've been reading I think the range/oven that you happen to have makes a difference. It seems like lots of home ovens don't like 500F. In my cheap apartment range the back burners got so hot they smoked even though they were off! Inside the oven, it looked like the chicken fat drippings is what smoked. I had just cleaned my oven so that wasn't it. Next time I'll try adding high smoke point oil under the chicken so the fat will be diluted and hopefully not smoke. I didn't use them, but maybe that is what the potatoes can help with, absorbing the drippings. Use fresh cardamon pods. It's a little work to crush the seeds but the difference between freshly ground and pre-ground cardamom is night and day. Also don't substitute ground ginger, it just is not the same thing. Nummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm not really adding anything that all the other reviewers haven't already stated. This was definitely easy to make, but there was a lot of smoke. I had it at 500 for the first half and then turned it down to 400. I had my hood vent on high, my windows open and a fan on!! haha..It was good-the chicken was moist and the potatoes tender. It just wasn't exciting enough to inspire me to make it again. I still LOVE Aarti=

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love this recipe although it makes my whole kitchen very smokey.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the absolute best chicken recipe. It's not difficult and taste succulent. My 5 year old nephew loved it, the potatoes, massaged kale salad, and the huggy buggy bread pudding. My exceptionally picky husband did as well. My nephew even begged his mother to make this exact meal for his dad who also loved it. Now these Southern cowboys have another favorite meal. THANK-YOU Aarti! You are great. Looking forward to more shows. You are an excellent teacher.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This one's a keeper! I was a bit worried with this one because a there were so many negative reviews about the cook time/temp and b I have literally never used cardamom. This recipe quickly turned into an investment because the only ground cardamom at my usual grocery store was almost $9. But it was well worth purchasing the spice. I adjusted the cooking instructions after seeing so many comments about smoke and burning chicken so I put the chicken in the oven at 500 degrees for about 8 minutes (until the skin started to look golden and then reduced the heat to 375 until the chicken was cooked through. I also used tangerine zest instead of orange because that was what I had at hand. The tangerine added a little extra tang. Very good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As I write this there are 234 comments but I just wanted to give my 2-cents. This recipe is delicious! To get less grease and smoking use true FREE-RANGE organic Chicken - I got mine at Whole Foods. You will be surprised at the taste difference and get less fat pouring out of the chicken.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had to lower the heat because my house starting to fill with smoke, but other than that this chicken is delicious!! I made it for dinner one night and by the next day my husband had finished off the chicken.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

At 500 degrees, between the butter and the chicken fat already present, this thing is like a smoke bomb going off in your oven "...drizzle with oil?!?!" Are you kidding?! ...even with a good hood you will be smelling smoke in your house for WEEKS. Somthing wrong here, I think. ...and one user had the parchment CATCH ON FIRE!!!! Really?! Really!?
Even doing the chicken outside on a grill, I would think the raging inferno from all the fats would char the chicken beyond recognition, or meltdown the grill. Sorry, but someone at TFC needs to look at this recipe more closely...