ROAST CHICKEN WITH GARLIC-HERB BUTTER
When making roast chicken, the key to getting crispy, golden skin is to season your bird in advance and leave it in the fridge overnight. The chicken roasts directly on top of a baguette, which absorbs the pan drippings for a side as tasty as the main event.
Provided by Anita Lo
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
- The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
- After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
- Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.
ROAST CHICKEN WITH GARLIC
Provided by Moira Hodgson
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Wipe the chicken dry with paper towels. Squeeze the lemon over the inside and outside of the chicken.
- Arrange the chicken in a roasting pan. Place the garlic in the water around the chicken. Pour the melted butter and oil over the chicken.
- Roast for 45 minutes to one hour, or until the chicken is cooked, basting frequently during cooking time. The garlic should roast without burning once the water has evaporated. Should the garlic start to brown too fast, add a little more water.
- To serve, arrange chicken on a platter surrounded by garlic and toasted bread. Season with salt and pepper. Sprinkle with parsley. Allow the chicken to rest at room temperature before serving.
Nutrition Facts : @context http, Calories 997, UnsaturatedFat 35 grams, Carbohydrate 47 grams, Fat 61 grams, Fiber 3 grams, Protein 62 grams, SaturatedFat 21 grams, Sodium 1351 milligrams, Sugar 1 gram, TransFat 1 gram
BASIL ROASTED CHICKEN WITH GARLIC SAUCE
Another delectable roast chicken entree. The meat is herb infused with basil, and a garlic sauce is made from the pan juices and 30 cloves of roasted, sweet garlic! Make sure you clear your social calender for the next three days after eating this one!
Provided by yooper
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY
At Hamersley's Bistro in Boston, this chicken is served with roasted potates and onions. The marinade is more like a wet rub. Prep TIme includes letting the chicken marinade. Recipe Source: Relish Mag
Provided by Ceezie
Categories Whole Chicken
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
- Preheat oven to 350°F
- Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes.
- Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 575.4, Fat 41.9, SaturatedFat 10.4, Cholesterol 155.2, Sodium 519.8, Carbohydrate 8.2, Fiber 1.4, Sugar 0.6, Protein 40.8
ROASTED GARLIC CHICKEN
Killer roasted chicken infused with garlic and herbs. This has become a family favorite that was inspired by a couple of different garlic chicken recipes (either the garlic was overcooked or the skin was not so good and crisp). Serve it with the baguette to sop up the juices and smear with garlic.
Provided by Stephanie in Pittsb
Categories Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 F Lightly coat the bottom of your roasting pan with olive oil, place garlic in a single layer and roast for 20 minutes, stirring from time to time.
- Remove pan from oven.
- While your garlic is roasting, wash and pat dry the chicken.
- Loosen the skin around the breasts and place 1/3 of the thyme and tarragon under the skin.
- Squeeze half of the lemon juice into the cavity then sprinkle coarse salt and pepper inside to season.
- Place another 1/3 of the herbs inside the cavity; fill the rest of the cavity with as many cloves of garlic as will fit, setting the rest aside.
- Tie the legs together with cooking twine.
- Place the chicken in your roasting pan and surround with the remaining herbs.
- Drizzle skin with olive oil; massage to coat and then sprinkle with coarse salt and pepper.
- Roast chicken for an hour and 10 minutes.
- Add remaining garlic to the pan around the chicken and continue roasting for about 20 more minutes.
- Your total roasting time should be around 1 1/2 hours, until an instant-read thermometer inserted in the thigh reads between 170- 175 F or the thigh juices run clear when pricked.
- If the chicken is looking too brown (or just brown enough) when you add the garlic for the final 20 minutes, just loosely cover it with foil for the remainder of the cooking time.
- Transfer the chicken to a cutting board and let rest, covered with foil, for at least 15 minutes.
- In the meantime skim the fat from the pan juices.
- Place the chicken on a platter surrounded with roasted garlic cloves, and spilling out from the cavity.
- Spoon pan juices over the chicken.
Nutrition Facts : Calories 984.6, Fat 56.1, SaturatedFat 14.1, Cholesterol 207, Sodium 662.9, Carbohydrate 57.7, Fiber 4.2, Sugar 0.7, Protein 61.4
GARLIC ROASTED CHICKEN AND POTATOES
Serve this garlic flavored chicken and potatoes that's sprinkled with chives - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
- Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.
Nutrition Facts : Calories 340, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g
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- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
- Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
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- Pat the chicken dry with paper towel, remove the giblets, tuck the chicken wings underneath the breast and tie the legs together with kitchen twine.
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