Honey-Glazed Chicken with Peppers and Goat Cheese
- Servings: 12
- Course: Main Dish
Meals cooked in an oven bag mean easy prep and less mess. Cheese and seasonings cook under the skin while the chickens roast in the oven. Sweet honey, peppery cilantro, and tangy goat cheese lend their distinctive flavors to the tender chicken in this bright and savory main dish. Roasted jalapeno peppers bring a smoky and spicy kick to the dish. Serve with roasted baby red potatoes and a fresh green salad dressed in a lemon and honey vinaigrette.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1/2 cup goat cheese
- 1 small bunch fresh cilantro
- 3 3-pound whole broiler-fryer chickens
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 6 cloves garlic
- 3 lemon halves
- 3 fresh red jalapeño peppers (optional)
- 1/4 cup honey
- 1 teaspoon crushed red pepper
- Disposable oven bags
Preheat oven to 375 degrees F. In medium bowl combine cheese and cilantro; set aside. Remove the neck and giblets, if present, from chicken. One side at a time, slip your fingers between skin and meat to loosen skin. Once your entire hand is under the skin, free skin around thigh and leg area. Rub cheese mixture under the skin of each chicken.
Brush chickens with olive oil and sprinkle with salt and pepper. Place 2 garlic cloves and half a lemon in cavities of each chicken. Fold under neck skin and skewer to back; tie legs to tail. Place disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Place chickens, breast side up, in bag. Combine honey and crushed red pepper; brush over chickens. Insert an oven-going meat thermometer in center of inside thigh muscle. Add jalapeño peppers to bag. Close bag.
Roast, uncovered, for 70 to 75 minutes, or until drumsticks move easily in sockets and chicken is no longer pink (180 degrees F). Remove chickens from oven; let stand 10 minutes. Cut open bag; remove chickens from bag. Cut chickens into quarters. Serve with roasted jalapeños. After serving and cooling, gather up the bag and lift it out of the dish. Cleanup is easy with no scrubbing needed. Makes 12 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top