Photo: Roasted Chicken Breasts with Orange, Cardamom and Turmeric Recipe
Ingredients
- 6 red potatoes, peeled, sliced 1/4-inch thick
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter, softened
- 1 shallot, finely minced
- 2 cloves garlic, finely minced
- 3 cardamom pods, husks removed and seeds pulverized
- 1 orange, zested and juiced
- 1 teaspoon ground turmeric
- 1/4 teaspoon garam masala
- 2 bone-in chicken breasts with skin
Directions
Preheat the oven to 500 degrees F.
In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.
Notes:
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By profjohnaking_1...
Austin, TX
on August 30, 2012
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This recipe was boring and the heat is ridiculous.
What I tried on the 2d pass that did work was to use orange liqueur and turmeric paste smeared on a butter-flied chicken and roasted at 400. The orange taste came thru as did the turmeric. Note - turmeric is an acquired taste.
By KateCoughlin
Black Rock, CT
on October 04, 2011
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I was worried about the smoke factor so I cooked at 450. There weren't any problems there. I followed the rest of the recipe closely (aside from using 2 tbsp butter but the end result was strange and unappealing. The tsp of tumeric gave the chicken a neon coating along with the potatoes (carrots and beets added as well below the rack. The butter compound didn't leak from the chicken. Instead it formed a pastey spice layer that flavored only the top of the chicken. Inside was bland and boring. The flavors weren't pleasing at all. The cardamom was overly fragrant and the orange completely lost. I'm open to exploring lots of foods and flavors and I executed the recipe well...not sure where this all went wrong for me. Sorry, I was really hoping for more considering the rave reviews.
By bjl100_7970095
Prosser, WA
on September 07, 2011
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The idea sounded good but cooking chicken full of butter in a 500 degree onion was scary. Smoke poured out of the oven and I was afraid it would catch on fire. It did give the chicken a nice crisp skin but I wouldn't try to cook it again at that heat.
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