Baked Garlic Chicken Pieces Food

EASY GARLIC CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

BAKED GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

BAKED PARMESAN GARLIC CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Mix together the Italian Dressing Mix, Parmesan Cheese, and garlic powder.
• Wash chicken and while still damp, coat them with the cheese mixture.
• Bake chicken breasts in shallow dish for 20-25 minutes or until no longer pink.

LEMON AND GARLIC BAKED CHICKEN

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

GARLIC CHICKEN

Steps:

• Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.
• Preheat the oven to 400°F.
• In a large sauté pan, heat the oil over medium heat. Add the crushed garlic and cook, stirring, until softened but not colored, 2 minutes. Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely colored on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a cazuela or baking dish large enough to hold them in a single layer.
• Remove the crushed garlic from the oil and discard. Return the pan to low heat. Add the minced garlic and cook briefly. Add the thyme, bay leaves, sherry, and broth, raise the heat to high, and bring to a boil. Remove from the heat and pour over the chicken.
• Bake the chicken until cooked through, 25 to 30 minutes. Remove from the oven and discard the bay leaves and thyme. If the pan juices are thin, transfer to a small saucepan and cook over medium high heat until reduced, and then return to the cazuela. Sprinkle with the parsley and serve at once.
• Variation:
• You also can complete the cooking on the stove top. Sauté the minced garlic as directed, return the chicken to the pan, add the sherry and broth, and simmer, uncovered, until most of the liquid has evaporated and the chicken is tender, 15 to 20 minutes

SIMPLE ROASTED CHICKEN PIECES

Steps:

• Preheat oven to 400F (205C).
• Pat the chicken thighs with a paper towel.
• Sprinkle salt and black pepper over each.
• Drizzle olive oil over them and rub well.
• Place thighs in a baking pan. Toss rosemary leaves and garlic in the pan.
• Bake for 30 minutes. Reduce the heat to 375F (190C) and bake for 20 minutes more until tender when poked with a knife.
• Remove from oven and cover with aluminum foil until serving time.
• Garnish with fresh rosemary leaves when serving.

GARLIC ROASTED CHICKEN LEG QUARTERS

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Lightly oil a 9 x 13 x 2-inch baking dish or line it with foil.
• Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add the olive oil and mix well. Use a mortar and pestle to form a paste or mash it with a fork.
• Snip off any excess skin and fat deposits from the chicken. Arrange the leg quarters in the prepared baking dish and rub the garlic-spice mixture over each piece.
• Pour 1/2 cup of chicken broth into the bottom of the baking dish. If desired, use 1/4 cup of chicken broth with 1/4 cup of dry white wine instead.
• Bake the chicken, uncovered, in the preheated oven for 40 to 50 minutes, or until the chicken registers at least 165 F on a meat thermometer .
• Enjoy.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

CRISPY BAKED CHICKEN PIECES

Steps:

• Preheat oven to 475°F.
• In a bowl combine milk, butter, 1 teaspoons garlic salt, 1 teaspoons chili powder and 1 teaspoons onion powder and whisk together.
• Cut up chicken breast into bit sized pieces and place in milk mixture.
• In a plastic bag combine the rest of the dry ingredients.
• Add chicken pieces to bag and shake. Make sure chicken is well coated.
• Spray a baking sheet liberally with non-stick spray and spread your chicken out on it.
• Bake for approximately 10 minutes and turn the pieces. Continue to bake until chicken is cooked thoroughly.
• Add to whatever it is you made.

GARLIC BUTTER CHICKEN BITES

Steps:

• Preheat a 12-inch non-stick skillet over medium-high heat.
• Dab chicken on all sides dry with paper towels.
• Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).
• Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.
• Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.
• Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.
• Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).
• Serve right away.

ROAST CHICKEN WITH LEMON, GARLIC & ROSEMARY

Steps:

• Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
• Place the chicken quarters in this dish, and turn the pieces to coat with the mixture.
• Cover with plastic wrap, and let sit in the refrigerator for one to two hours.
• Preheat the oven to 425 degrees F.
• Place the dish with the chicken into the oven, and cook for 20 minutes.
• Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices.
• Reduce the heat to 375 degrees F., and cook an additional 50 minutes to an hour, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pierced with a fork.
• Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.

GARLIC BAKED CHICKEN

Steps:

• Preheat oven to 350°F and prepare a 9x13 inch baking pan.
• Measure bread crumbs into a shallow baking dish or mixing bowl.
• In a second shallow dish or bowl melt butter and stir in garlic, Dijon mustard and Worcestershire sauce.
• Pat chicken dry with a paper towel. Dip the chicken into the butter mixture then dip into the bread crumbs.
• Arrange chicken in a baking dish and pour any remaining butter over the pieces. Bake for 35 to 45 minutes until the internal temperature reaches 165°F. Use digital meat thermometer to check the temperature of the chicken at 30 minutes to help avoid overcooking.

GARLIC CHICKEN

Steps:

• Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
• Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
• Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
• Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.

CHICKEN BAKED WITH WHITE WINE, GARLIC AND HERBS

Steps:

• Pre-heat the oven to 200°C/400°F.
• In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
• Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
• Add the chicken back to the pan then season to taste and place in the oven.
• Allow to bake for 15-20 minutes until cooked through but still juicy.
• Serve with rice/bread to mop up the juices.

GARLIC-BUTTER BAKED CHICKEN

Steps:

• Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken, in a single layer; cook until golden brown on the bottom, about 4 minutes. Transfer to a plate.
• Meanwhile, combine butter, garlic, Italian seasoning and crushed red pepper in a small microwaveable bowl. Microwave on High until the butter is melted and the garlic is sizzling, about 45 seconds.
• Cook wine in the skillet over medium-high heat until reduced by half, about 1 minute. Add broth; bring to a simmer. Return the chicken to the pan; spoon the garlic butter mixture over the chicken. Transfer to the oven and bake until a thermometer inserted into the thickest part of the chicken registers 165°F, about 10 minutes. Sprinkle with parsley.

SEASONED OVEN BAKED CHICKEN PIECES

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Pat the chicken dry with paper towels.
• Combine the flour, pepper, paprika, thyme, and salt, in a shallow dish.
• Working 1 piece at a time with tongs, dredge each piece of chicken in the flour mixture and then dip into the melted butter, covering completely.
• Transfer to a baking dish skin-side up.
• Bake for about an hour, or until the juices run clear and the chicken is nicely browned and cooked all the way through. Serve and enjoy.

ROASTED GARLIC CLOVE CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

GARLIC AND LEMON CHICKEN

Steps:

• Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy. Put the potatoes a side and begin to prepare the chicken.
• Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
• Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven.
• It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika. By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven.
• This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.

BAKED GARLIC CHICKEN PIECES

Steps:

• Place chicken in a shallow baking dish with skin side up.
• Tuck garlic all around it.
• Add chopped celery.
• Mix wine, olive oil, poultry seasoning, parsley and basil.
• Drizzle over the chicken.
• Squeeze juice of a lemon over the chicken.
• Sprinkle with salt and lemon pepper.
• Cover with foil.
• Bake 45 minutes at 375°F.