GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
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.
ROASTED GARLIC BASIL CHICKEN
The juiciest and most flavor-packed chicken you'll ever taste!
Provided by By Rachel Shivers
Time 2h
Number Of Ingredients 11
Steps:
- Set oven to preheat at 375°F and place rack in the lower middle part of the oven. Place the chicken on a cutting board and pat it dry with paper towels. Discard the neck and giblets if present and cut off any extra skin or fat hanging around the body cavity. Gently work half of the garlic, several slivered onion slices and half of the fresh basil leaves under the skin of the chicken breast. Drizzle the oil on top of the skin and rub it to cover the whole chicken evenly. Season the skin generously with salt, pepper, onion powder, garlic powder and dried basil. Finish by sprinkling on the remaining fresh chopped basil leaves. Place the chicken breast-side up in a cast-iron skillet, roasting pan or baking dish. Pour 1 to 2 cups of water in the bottom of the baking dish and arrange the rest of the garlic and onion around the chicken in the water. Create a loose canopy of foil to cover the chicken and bake with foil covering for 1.5 hours at 375°F. Be sure to roast the chicken until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F. After the initial roasting, uncover the chicken and place back in the oven for 5 to 10 minutes, now set to 425°F. Keep a close eye on your chicken and remove it when it is golden brown. If your oven runs hot, you may want to consider using a lower temperature, such as 400°F for this step. Remove the chicken and transfer to a serving platter or cutting board for carving.
ROAST CHICKEN LEGS WITH LOTS OF GARLIC
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Chicken Fall Winter Garlic Lemon Chile Pepper Roast Dairy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place chicken in an 13x9" baking dish and season generously all over with salt. Add garlic, lemon, chile, bay leaves, and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (this will help them brown).
- Roast chicken, rotating pan once, until meat is almost falling off the bone, 75-90 minutes. Let chicken cool in pan 10 minutes, then serve with bread.
ROAST BASIL CHICKEN, BASIL BABY POTATOES, FRISEE PLUM SALAD
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
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.
UNBELIEVABLE CHICKEN
This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!
Provided by LETSGGGO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 9h
Yield 6
Number Of Ingredients 10
Steps:
- In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
- Preheat an outdoor grill for high heat.
- Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 22.4 g, Cholesterol 67.1 mg, Fat 16.4 g, Fiber 0.9 g, Protein 24.8 g, SaturatedFat 2.7 g, Sodium 735.5 mg, Sugar 18 g
BEST ROASTED CHICKEN YOU'LL EVER HAVE!!
This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!
Provided by Penny Stettinius
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
- Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
- Place in a roasting pan sprayed w/ a tiny amount of oil.
- Roast uncovered in a 450 oven for one hour.
- Let the chicken rest 15 minutes on a cutting board.
- Slice chicken and serve with the pan juices.
Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2
ROASTED VEGETABLE CHICKEN
A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!
Provided by sal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
- Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g
ROAST PORK LEG IN COCA COLA
Even though this pork roast takes 3 to 4.5 hours to cook it is moist, not dry like so many pork roasts that I have had in restaurants. My Mom always cooked this roast on special occasions when I was a child. I use this recipe on a lazy day; I pop it into the oven and forget about it for 3.5 hours. I serve this roast with marinated pineapple rings, potato salad, beetroot and a large green salad. Marinate the pineapple rings first thing in the morning then pop them onto a baking sheet for 20minutes when browning the roast.
Provided by JeanineD 2
Categories Meat
Time 3h15m
Yield 1 Large roast, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Marinated canned pineapple rings.
- Mix the cooking oil, vinegar, brandy and chopped mint together.
- Drain the juice off of the pineapple rings.
- Put the pineapple rings into a container with a lid pour the above mixture over the pineapple rings cover with lid and refrigerate.
- Roast leg of pork in Coca Cola.
- Preheat the oven to 120cC (250F).
- Rub the salt, pepper and dry mustard powder into the leg of pork.
- Place leg of pork in a roasting dish that has a lid, pour the Coca Cola over the pork leg cover roasting dish with lid, place in the oven and bake for 3 to 4 hours, remove the lid ½ hour before serving increase the oven temperature to 200C (425F) and brown the pork leg.While browning the leg of pork put the marinated pineapple rings onto a baking sheet, put into the oven and brown for 20 minutes.
Nutrition Facts : Calories 2659.5, Fat 187.7, SaturatedFat 53.6, Cholesterol 547.5, Sodium 2755.1, Carbohydrate 94.7, Fiber 9.8, Sugar 72.2, Protein 145.8
ROAST DUCK LEGS WITH RED WINE SAUCE
Make and share this Roast Duck Legs With Red Wine Sauce recipe from Food.com.
Provided by katew
Categories Duck
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 190 C.
- Place duck legs in single layer in a roasting pan on a bed of rosemary sprigs and garlic cloves.
- Sprinkle them with salt and five spice powder.
- Roast for one hour.
- Meanwhile place wine and jelly in a pot and simmer on a low heat.
- Stir to dissolve jelly, simmer 5 minutes.
- Spoon off almost all the fat from duck.
- Pour wine mixture around duck.
- Roast further 15 minutes until sauce reduces.
Nutrition Facts : Calories 101.3, Sodium 6.5, Carbohydrate 9, Fiber 0.1, Sugar 4.6, Protein 0.3
ROAST CHICKEN LEGS WITH BASIL AND GARLIC-CORE WW FRIENDLY
Prevention's Good Health Cookbook-1994. These succulent chick legs are incredibly easy to prepare: Just season them with fresh herbs, then pop them into the oven with garlic and potatoes. The whole dish is quite low in sodium, so anyone with high blood pressure can enjoy it often. Nutrition Info. From Cookbook: Calories...439 Fat...10.5 g. Sat. Fat...2.6g. Cholesterol...89 mg. Sodium...106 mg.
Provided by cricket1176
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 492.3, Fat 23.8, SaturatedFat 6.2, Cholesterol 138.6, Sodium 144.9, Carbohydrate 36.3, Fiber 6, Sugar 2.5, Protein 34.9
ROAST CHICKEN LEGS WITH LEMON & THYME
This is a fast, easy, and flavourful way to prepare chicken. It also works with skinless chicken. Recipe is from "Gourmet Magazine" (April 2007).
Provided by blucoat
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
- Bake chicken 10 minutes, then add lemon slices to pan (or slip under skin for added flavour). Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.
HERBED ROAST CHICKEN LEGS
Make and share this Herbed Roast Chicken Legs recipe from Food.com.
Provided by PetsRus
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Beat together the mascarpone, sour cream, butter, herbs, lemon rind, salt and pepper.
- With your finfers gently loosen the chicken skin to create a pocket, try also to loosen the skin of the drumstick. Using a small spoon or your fingers push a 1/4 of the herb mixture into the pocket, even it out and fold the skin back in place.
- Repeat with the other legs.
- Drizzle a few drops of olive oil over the chicken, massage it in allover the flesh with your hands, sprinkle with salt and pepper.
- Place in a roasting tin, roast on 350F for 35-45 minutes.
- Baste once or twice during cooking.
Nutrition Facts : Calories 378.9, Fat 27.7, SaturatedFat 9.8, Cholesterol 155.4, Sodium 185.1, Carbohydrate 0.1, Sugar 0.1, Protein 30.4
SPICY ROASTED CHICKEN LEGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line baking sheets with foil.
- Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
- Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
- Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
- Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
- Remove them when they are nice and golden brown and fully cooked.
More about "roast chicken legs with basil and garlic core ww friendly food"
HOW TO ROAST CHICKEN LEGS: SIMPLE BAKED CHICKEN LEGS ...
From masterclass.com
3/5 (37)Category EntreeCuisine AmericanTotal Time 1 hr 20 mins
ROAST CHICKEN LEGS WITH POTATOES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
WHOLE ROAST CHICKEN WITH GARLIC AND ROSEMARY- 4 WW P+ ...
From mealplanningmommies.com
Estimated Reading Time 3 mins
BASIL BAKED CHICKEN LEGS - OH MY CREATIVE
From ohmy-creative.com
Reviews 7Category Main CourseCuisine AmericanTotal Time 1 hr 40 mins
ROAST CHICKEN LEGS WITH BASIL AND GARLIC-CORE WW …
From pinterest.com
ROAST CHICKEN LEGS WITH LOTS OF GARLIC RECIPE - BON APPéTIT
From bonappetit.com
10 BEST ROASTED CHICKEN LEGS RECIPES - YUMMLY
From yummly.com
ROAST CHICKEN WITH BASIL AND LEMON SALSA AND GARLIC ...
From realfood.tesco.com
5/5 (13)Category LunchCuisine MediterraneanTotal Time 1 hr 40 mins
BASIL AND LEMON-ROASTED CHICKEN BREASTS
From prevention.com
Cuisine AmericanEstimated Reading Time 1 minServings 1Total Time 45 mins
ROASTED CHICKEN THIGHS WITH FRESH BASIL - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (42)Total Time 40 minsCategory Dinner, EntreeCalories 667 per serving
ROAST CHICKEN LEGS RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
5/5 (1)Calories 804 per servingCategory Main
290 DEAD CHICKEN IDEAS | COOKING RECIPES, RECIPES, COOKING
From pinterest.com
295 pins165 followers
ROASTED CHICKEN WITH BASIL AND LEMONS - CHARLOTTE PUCKETTE
From charlottepuckette.com
Estimated Reading Time 2 mins
LEGS CHICKEN RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
ROASTCHICKENLEGSWITHBASILANDGARLICCOREWWFRIENDLY
From tfrecipes.com
OLD ITALIAN MEAT RAVIOLI RECIPES
From tfrecipes.com
CHICKEN CURRY - WOOLWORTHS TASTE
From taste.co.za
PIN ON COOKING IT
From pinterest.com
BAKED CHICKEN WITH FRESH BASIL
From tfrecipes.com
ONE POT SPICY BASIL CHICKEN BOASTS A DELICIOUS SPICY SAUCE ...
From pinterest.ca
CHICKEN CUTLETS WITH GARLIC TOMATO SAUCE RECIPE - EATINGWELL
From eatingwell.com
BASIL AND CHICKEN LEG RECIPES (57) - SUPERCOOK
From supercook.com
CHICKEN LEG RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
11 MENU IDEAS | COOKING RECIPES, RECIPES, FOOD
From pinterest.com
WW CHICKEN RECIPES—20 CHICKEN RECIPES YOU CAN EAT ON WW ...
From weightwatchers.com
ROAST CHICKEN LEGS WITH BASIL AND GARLIC CORE WW FRIENDLY ...
From tfrecipes.com
LEMON, GARLIC AND BASIL SLOW ROASTED CHICKEN | FOR THE ...
From fortheloveofcooking.net
RECIPES FOR ROAST CHICKEN LEGS WITH LEMON & THYME
From cooktime24.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love