Garlic And Basil Baked Chicken Thighs Food

CRISPY GARLIC CHICKEN THIGHS

Steps:

• Sprinkle both sides of chicken with garlic powder, salt and pepper.
• Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
• Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
• Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
• Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
• Remove from heat. Serve chicken with sauce.

BAKED CHICKEN WITH TOMATOES, GARLIC AND BASIL

Steps:

• Preheat oven to 400˚F.
• Place chicken in baking dish.
• Top with tomatoes, garlic and basil leaves.
• Drizzle with olive oil, and season with salt and pepper.
• Bake chicken, uncovered, 40 minutes or until done.

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

ROAST BASIL CHICKEN, BASIL BABY POTATOES, FRISEE PLUM SALAD

Steps:

• Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.
• Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.
• Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.

GARLIC AND BASIL BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
• Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

ROAST CHICKEN LEGS WITH BASIL AND GARLIC-CORE WW FRIENDLY

Steps:

• Remove all visible fat from the chicken and trim excess skin, leaving just enough to cover the pieces. Carefully lift the skin on each piece and slice 2 basil leaves under it. Replace the skin.
• Separate the garlic bulb into individual cloves. Trim the hard end off each clove and remove the peel. Trim any bruises and discard any cloves that are soft or dark. There should be about 12 to 15 whole cloves.
• Place the garlic in a 9"x13" baking dish. Top with the chicken.
• Squeeze the juice from half of the lemon over the chicken. Remove the seeds from the remaining lemon half and cut into 4 pieces. Add these to the baking dish.
• Cut the potatoes lengthwise into spears. Add to the dish. Drizzle with chicken and potatoes with the oil. Sprinkle with the pepper and paprika.
• Bake at 350 degrees for 45 to 50 minutes, or until the chicken is tender. Remove the skin before eating.

GARLIC DILL CHICKEN

Steps:

• Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
• Add chicken and turn to coat the pieces.
• Cover and marinate at room temperature for at least 1 hour, turning occasionally.
• Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
• Baste with the liquid in the pan every 20 minutes.
• Remove chicken to a platter.
• Keep warm until the sauce is ready.
• Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
• Heat the stock.
• Pour the liquid from the baking pan into a medium saucepan.
• Whisk the hot stock into the saucepan.
• Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
• If the sauce is too thick, thin with a little more stock.
• Serve over chicken.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

CHICKEN THIGHS WITH OLIVES AND BASIL

Steps:

• Season the chicken with half the salt, and a good grinding of black pepper.
• Heat the oil in a large, heavy based frying pan over moderately high heat.
• Brown the chicken well on both sides, about 8 minutes in total; remove.
• Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
• Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
• Boil for 1-2 minutes, until the wine is reduced by half.
• Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
• Cover and simmer for about 25 minutes or until the chicken is just done.
• Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
• Reheat for a minute and serve.