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

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This was nice and tasty. Loved loved loved the potatoes. My Husband said this is the way a potato should taste every time.

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It would seem, after reading many of the reviews, that I am chicken after all. I didn't want a smoky house, so I cooked my 1+ lb each chicken breasts at 400 for an hour. They turned out great. I waited twenty minutes after putting the chicken in before adding the potatoes, and they were fine. Nothing special, but fine. My husband commented the chicken was good, and definitely not bland as I'd read in many other reviews. I love cardamom, and am happy to have a savory use for it now. It paired well with Aarti's saag paneer, too. Being chicken isn't so bad, after all.

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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!!!

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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.

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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!

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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=

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

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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.

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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!

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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.