I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom (Aarti Sequeira) Recipe

Posted by
Rate It!
I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom (Aarti Sequeira)
Add your photo!
Ingredients
9
Count
Nutrition
204
Calories
Total time
55
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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. Put the potatoes on the sheet tray lined with the parchment.
  2. 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.
  3. 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.
  4. 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.
  5. If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. 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!
  6. 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. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.28 Kcal (855 kJ)
Calories from fat 103.67 Kcal
% Daily Value*
Total Fat 11.52g 18%
Cholesterol 30.5mg 10%
Sodium 22.14mg 1%
Potassium 609.47mg 13%
Total Carbs 24.01g 8%
Sugars 5.29g 21%
Dietary Fiber 3.28g 13%
Protein 2.92g 6%
Vitamin C 34.7mg 58%
Vitamin A 0.1mg 5%
Iron 1.2mg 7%
Calcium 34.3mg 3%
Amount Per 100 g
Calories 116.86 Kcal (489 kJ)
Calories from fat 59.31 Kcal
% Daily Value*
Total Fat 6.59g 18%
Cholesterol 17.45mg 10%
Sodium 12.67mg 1%
Potassium 348.64mg 13%
Total Carbs 13.73g 8%
Sugars 3.03g 21%
Dietary Fiber 1.87g 13%
Protein 1.67g 6%
Vitamin C 19.8mg 58%
Vitamin A 0.1mg 5%
Iron 0.7mg 7%
Calcium 19.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top