Don’t be a chicken. (Spicy Sugared Almonds and Roasted Chicken)

Posted on Nov 7, 2010 in Food

Today was such a nice day. We didn’t have any plans. Mostly just enjoyed the fact that we had an extra hour of the weekend (which, by the way, I cannot believe it is only 6:30pm now).

We spent a little time enjoying the nice weather.

Puppyface

And working on some more Christmas craft projects.

Crayons

And testing out butterbeer recipes.

Butterbeer

Oh, and roasting THE BEST ALMONDS EVER.

Almonds

But more on those later.

Breakfast

Does this bowl of oats look familiar?

Oats

It should, because it is pretty much an exact replay of yesterday. Except for doubled for two.

Oats

His and her spoons.

Spoons

Mmmm.

Oats

Alright, let’s talk about these almonds. Before deliciousness.

Almonds

After deliciousness. They are just a twinge spicy, but mostly sweet and salty. A great combination!

Almonds

I love these because, unlike most roasted almond recipes, they don’t require an hour in the oven under constant monitoring. Toast them, put the sticky on and the toss in spice mixture. Cool and enjoy.

Almonds

Spicy Sugared Almonds

2 1/2 cups unsalted almonds
1 tbsp. honey
1 tbsp. water
1 tsp. olive oil
1/4 c. sugar
2 tsp. kosher salt
3/4 tsp. cayenne pepper  

Preheat oven to 350°. Spread almonds on a cookie sheet and bake, monitoring closely for 10 minutes, or until they begin to brown. In the meantime, mix honey, water and olive oil in a large mixing bowl. Mix sugar, salt and pepper in a small bowl. Once almonds are toasted, mix with honey mixture until all almonds are coated. Toss with sugar mixture. Spread on parchment or foil to cool and dry.

Almonds

I ate so many of these, I almost didn’t have room for dinner….almost.

Dinner

Chicken

I like roasting chickens. Mostly because they feel fancy but are so incredibly easy. Also because they are SO versatile, we’re definitely eating some chicken rice soup this week.

Are you ready for my recipe? Here it is.

Oven

Preheat oven to 400°.

Chicken

Wash chicken. Pat dry. Salt and pepper inside cavity and outside. Throw on some rosemary if you have some handy. Don’t if you don’t. It’ll be delicious regardless.

Thermometer

Stick in an oven-safe thermometer in a fleshy part, set the alarm to go off at 165°. Walk away. No peeking. No basting. No touchy.

When it beeps. Take the chicken out. Let it rest for 10 minutes. Carve and enjoy.

Chicken

Um, yum! And impressive. And seriously simple. If you have never roasted a chicken because you are intimidated, seriously don’t be a chicken and do it. Soon!

Root Veggies

Served with a nice wintery pile of roasted veggies. Acorn squash, sweet potatoes, white potatoes, onions and carrots.

Dinner

I hope you had a wonderful weekend.

7 Comments

  1. Isn’t it amazing how simple it is to roast a chicken (or turkey) and that more people don’t do it?! Those veggies and the almonds all look delish!!

    • Yeah, and it looks so impressive! Mmmm, and I love that I can get 3-4 meals out of one hour (or so) worth of work. Although it isn’t really work because it just hangs out in the oven while I cruise around the internet. :P

  2. Great minds! We also roasted a chicken yesterday–Coca Cola Chicken with a glaze of Dijon mustard, brown sugar and raspberry preserves.

    Today, the leftovers become chicken/wild rice/mushroom soup.

    Dad

  3. I’ve never roasted a chicken because I was intimidated by it, you make it look so easy!!! I’ll have to try it now, thanks :)

    Jen

  4. Holy cow! That all looks so good!

  5. I just gotta know where you get the cute spoons I always see in ur pics. I been lurking..(hahaha) from sparkpeople. I tried eating with baby spoons but that turned into a huge mess….hehehehe

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