Garlicky Baked Chicken Food

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.

GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROBUST GARLIC BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
• Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
• Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
• Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.

GARLIC-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
• Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
• Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
• Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

GARLICKY CHICKEN PARM

Steps:

• Make the sauce: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion and garlic and saute until the onion is translucent, about 10 minutes. Add the carrot and celery, season with sea salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer over low heat, uncovered, until the sauce has thickened, about 1 hour. Season to taste with more sea salt and pepper.
• Meanwhile, make the chicken: Preheat the oven to 350 degrees F. Set a wire rack on a baking sheet lined with foil. Sprinkle the chicken on both sides with kosher salt and pepper. Combine the flour and some kosher salt and pepper in a medium baking dish. In a second baking dish, whisk the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt.
• Dredge the chicken breasts through the flour mixture, dusting off any excess, then through the egg mixture, letting the excess drip off, and then through the panko, making sure to coat the chicken on both sides. Set the breaded chicken on the wire rack and refrigerate for 30 minutes to allow the breading to set.
• Fill a large deep skillet halfway with vegetable oil and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry, turning once, until light golden on both sides, about 4 minutes. Return the chicken to the wire rack.
• Dollop 2 tablespoons sauce over each piece of chicken and sprinkle evenly with the parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 20 minutes. Serve with the remaining sauce on the side.

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.

GARLICKY CHICKEN PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil.
• Sprinkle the chicken on both sides with salt and pepper.
• Combine the flour and some salt and pepper in a medium baking dish. In a second baking dish, combine the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt.
• Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side. Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set.
• Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer.
• Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry until light golden on both sides, about 4 minutes. Return the chicken to the wire rack.
• Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 15 minutes. Serve warm.
• Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.

JUICY BAKED CHICKEN BREAST WITH GARLIC AND PARMESAN

Steps:

• Season chicken breasts with a little salt.
• Mix bread crumbs, Parmesan cheese, basil, and pepper in a bowl.
• Heat olive oil and garlic in a skillet over medium heat until fragrant, 1 to 2 minutes.
• Dip chicken breasts in the garlic oil, then into the bread crumb-Parmesan mixture. Place chicken in a baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GARLICKY CHICKEN DINNER

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

GARLIC CHICKEN BAKE

Steps:

• In a small bowl, combine the mayonnaise, Parmesan cheese and soup mix. , Place the chicken in a greased 11x7-in. baking dish. Spread with the mayonnaise mixture. Sprinkle with bread crumbs. Bake, uncovered, at 400° for 20-25 minutes or until juices run clear and a thermometer reads 170°.

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.

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.

BAKED GARLIC CHICKEN

Steps:

• In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

EXTRA-CRISPY GARLIC BAKED CHICKEN

Steps:

• Set oven to 425 degrees F (set oven rack to lowest position).
• Grease a 15 x 10-inch baking sheet.
• In a large heavy resealable plastic bag combine the cornflake crumbs with the next 7 dry ingredients.
• Moisten each piece of chicken under cold water then shake off excess water (the chicken must be slightly wet for the crumb mixture to adhear to the chicken).
• Place 1 or 2 pieces of chicken into the bag and shake to coat with the crumb mixture, then place skin-side facing up onto the baking sheet.
• Continue with remaining chicken pieces.
• Bake for 40 minutes (the chicken will continue baking when removed from the oven).

GARLIC-BRAISED CHICKEN

Steps:

• Heat oven to 350 degrees.
• In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
• Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

GRILLED GARLICKY CHICKEN BREASTS RECIPE

Steps:

• Heat grill to medium heat.
• Mix dry dressing mix and cheese in shallow dish.
• Moisten chicken with water, then dip in dressing mixture, turning to evenly coat both sides of each piece.
• Grill 6 to 8 min. on each side or until done (165°F).

BAKED GARLIC CHICKEN

Steps:

• Mix mayonnaise, parmesan and soup mix.
• Put chicken in greased 11x7 baking pan.
• Spread with mayonnaise mixture.
• Sprinkle with bread crumbs.
• Bake, uncovered, at 400* 20 minutes, until chicken tests done.

GARLICKY CHICKEN

Steps:

• Puree first 7 ingredients in a blender and place in a shallow bowl or zip lock type of plastic bag.
• Add the chicken breasts and marinate for 4 hours.
• Grill normally over medium heat.
• Note: When using 'skin on' chicken, try to loosen all the skin so that the marinade can reach the meat under the skin.
• Many people will not eat the skin so the marinade needs to be on as much of the meat as possible.

BAKED GOLDEN GARLIC CHICKEN

Steps:

• Beat egg yolk and add garlic and curry powder.
• Place chicken in egg mixture in a glass dish and turn to coat.
• Cover and refrigerate overnight.
• Preheat oven to 400 degrees F.
• Melt 6 tbsp.
• butter in the bottom of an 8x8-inch baking dish.
• Combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper.
• Dip and coat marinated chicken in crumb mixture and place in baking dish.
• Sprinkle more of the remaining crumb mixture onto the chicken breasts (you won't use it all- unless you want to!) Bake for 20 minutes on each side, or until chicken is no longer pink inside.
• Remove from oven and top each chicken breast with two thin pats of butter; uncover and bake 5 to 10 minutes longer.
• Serve with a smile!