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

Name: I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter, softened but not melted; 4 airline chicken breasts, on the bone, skin intact; 3 sprigs fresh thyme, leaves stripped; 2 teaspoons grated ginger; 1 teaspoons ground cardamom; 4 servings Kosher salt and freshly ground black pepper; 454 grams red new potatoes; 4 servings Extra-virgin olive oil; 1 large orange, zested

I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 27g of protein, 29g of fat, and a total of 447 calories. A mixture of butter, ginger, orange zest, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Thyme

Olive Oil

Potato

Equipment you will use

Wire Rack

Bowl

Oven

Put the potatoes on the sheet tray lined with the parchment.

Ingredients you will need

Potato

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.

Ingredients you will need

Cardamom Powder

Salt And Pepper

Orange Zest

Butter

Ginger

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Breast

Whole Chicken

Butter

Equipment you will use

Paper Towels

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.

Ingredients you will need

Chicken Breast

Butter

Equipment you will use

Wire Rack

If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste.

Ingredients you will need

Salt

Cooking Oil

Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!

Ingredients you will need

Roasted Chicken

Potato

Whole Chicken

Butter

Wine

Equipment you will use

Oven

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.

Ingredients you will need

Whole Chicken

Bone