How to Make Coke Oven Chicken Recipe: Roast Chicken in a Roast Pan
by Melissa Macdonald-Watson The best oven mitten recipe you will ever need to make for yourself or a group of friends.
Whether you are a fan of roasted chicken, a lover of the crispy, sweet crust and the delicious sauce, or a newbie to the oven, this recipe is a must for you to have on hand for any of your next recipes.
You will also love how easy this recipe really is to make!
If you’re new to the roasting process, we recommend checking out our How to Roast chicken in a Pan article to get started.
This recipe is vegan, gluten free, grain free, oil free, and soy free.
This oven chicken recipe can be adapted for any type of oven, but we are happy to adapt it for ovens with a smaller cooking surface.
For a perfect, crispy crust, we suggest using chicken stock or broth instead of chicken stock.
If you would like to make this recipe gluten free or not, use a gluten free baking powder mix, and leave the butter out of the batter.
For an easy recipe that has lots of fresh flavors, add a splash of lemon juice to the batter and stir it into the chicken.
This roasting chicken recipe is the perfect way to use up leftover roast chicken for dinner, dinner party, or anytime you have a craving for some delicious chicken.
Print Recipe 4.5 from 6 votes Recipe Makes 4 servings Ingredients 1 1/2 lbs.
chicken breast or boneless chicken breast 1 cup white wine 1 cup black peppercorns 2 cloves garlic, minced 1/4 tsp ground black pepper 1/8 tsp ground cumin 1/3 cup black beans 1/6 cup water (or 2 cups if using a large baking dish) 3 tablespoons cornstarch 1/7 cup water 1/1/2 cup brown sugar 1/16 tsp cinnamon salt, to taste 2 cups shredded carrot Directions Heat the oven to 350 degrees F. Cut the chicken into 1/5 inch cubes.
Sprinkle each chicken with 1/12 tsp salt.
Roast for 10 minutes.
While the chicken is roasting, prepare the sauce.
In a large pot, add the wine, black pepper, garlic, ground black, and cumin.
Bring to a boil.
Add the water and simmer until the sauce thickens.
While you are cooking, mix the cornstech with the water.
Pour the corn starch mixture into a large bowl and set aside.
Heat the remaining water in a medium saucepan over medium heat.
Add in the beans, water, cornstach, carrots, and the cinnamon.
Cook for 5 minutes, stirring constantly.
Add back to the pot and stir for 2 minutes.
Remove from heat.
To assemble the roasted chicken, place a large chicken breast in a large skillet, add water, and cook until the water is boiling.
Then, add in the chicken, carrot, and onions.
Cook, stirring, for 5-7 minutes, until the chicken begins to brown.
Remove and set the chicken aside to cool for 10-15 minutes.
Place the chicken on a large plate and place the roasted chicken breast on top.
Top with the shredded carrots and the lemon juice.
Serve with fresh parsley and a drizzle of olive oil.
Enjoy your delicious roasted chicken. 3.2.2925