Roasted Spiced Chicken With Cinnamon And Honey Glazed Sweet Potatoes Recipes

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ROASTED SWEET POTATOES WITH HONEY AND CINNAMON



Roasted Sweet Potatoes with Honey and Cinnamon image

Tyler Florence's Roasted Sweet Potatoes from Food Network are made even sweeter and stickier with honey, cinnamon and 30 minutes in a hot oven.

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
  • Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Nutrition Facts : Calories 304 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 216 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 2 grams, Sugar 24 grams

HONEY SPICED ROASTED CHICKEN



Honey Spiced Roasted Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
One 4-pound roasting chicken, rinsed, dried and giblets removed
3 sprigs fresh rosemary
1 lemon, sliced

Steps:

  • Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
  • Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
  • Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
  • Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.

ROASTED SPICED CHICKEN WITH CINNAMON- AND HONEY-GLAZED SWEET POTATOES



Roasted Spiced Chicken with Cinnamon- and Honey-Glazed Sweet Potatoes image

Provided by Beatriz Llamas

Categories     Food Processor     Chicken     Garlic     Marinate     Roast     Hot Pepper     Sweet Potato/Yam     Honey     Cinnamon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Chicken
1/2 cup chopped onion
4 garlic cloves, chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon allspice berries, ground in spice mill or coffee grinder
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 Scotch bonnet chile or habanero chile, seeded, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 whole chicken leg-thigh pieces (about 2 1/4 to 2 1/2 pounds)
2 tablespoons olive oil
Sweet potatoes
Nonstick vegetable oil spray
2 tablespoons (1/4 stick) butter, melted
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/3-inch-thick rounds
Mango chutney

Steps:

  • For chicken:
  • Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.
  • Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.
  • Meanwhile, for sweet potatoes:
  • Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.

HONEY ROASTED SWEET POTATOES



Honey Roasted Sweet Potatoes image

Sweet and tasty side to any meal!

Provided by Kailyn Nicole Spears

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

2 large sweet potatoes, peeled and cubed
½ cup honey
¼ cup olive oil
2 tablespoons ground cinnamon
1 tablespoon honey, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
  • Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 87.7 g, Fat 13.7 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 127.4 mg, Sugar 48.7 g

ROASTED SPICED CHICKEN WITH CINNAMON- AND HONEY-GLAZED SWEET POTATOES



ROASTED SPICED CHICKEN WITH CINNAMON- AND HONEY-GLAZED SWEET POTATOES image

Categories     Chicken

Number Of Ingredients 23

Chicken
1/2 cup chopped onion
4 garlic cloves, chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon allspice berries, ground in spice mill or coffee grinder
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 Scotch bonnet chile or habanero chile, seeded, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 whole chicken leg-thigh pieces (about 2 1/4 to 2 1/2 pounds)
2 tablespoons olive oil
Sweet potatoes
Nonstick vegetable oil spray
2 tablespoons (1/4 stick) butter, melted
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/3-inch-thick rounds
Mango chutney

Steps:

  • For chicken: Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally. Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes. Meanwhile, for sweet potatoes: Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.

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