CRISPY ROASTED CHICKEN
You'll love this Crispy Roasted Garlic Chicken Recipe for dinner! So good!
Provided by Ali
Time 1h35m
Number Of Ingredients 4
Steps:
- Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.
- Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
- Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
- (Optional: Cover and refrigerate for 12-24 hours.)
- Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.
- Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.
- Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.
- Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.
ROASTED GARLIC & CHICKEN (FOIL WRAPPED)6 WW POINTS
Make and share this Roasted Garlic & Chicken (Foil Wrapped)6 Ww Points recipe from Food.com.
Provided by punkyluv
Categories Chicken
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place a 2 1/2 foot long piece of foil in a 9"x13" baking pan. Coat top of foil with nonstick cooking spray.
- Lay chicken breasts in middle of foil. Sprinkle tops with pepper and seasoning salt to taste if desired. Add olive oil to small cup. Peel garlic cloves and dip in oil. Drop 3 garlic cloves evenly over each chicken breast.
- Lay onion slices over the chicken. Then spread carrots over the onion and potato slices over the carrots. Top with tomato slices.
- Sprinkle top with chervil. Drizzle remaining olive oil over the top, then drizzle with wine.
- Fold foil over to wrap chicken and vegetable mixture up well. Bake for 1 hour. Cut into center of chicken to make sure chicken is cooked throughout. To double this recipe, make two foil wrapped chicken and vegetable packages. They will both fit in the 9"x13" baking pan. They will still bake for 1 hour. To serve, make sure every portion has a chicken breast and a sampling of the various vegetables. Drizzle some of the juices over the top.
- Per serving: 321 calories, 31 g protein, 33 g carbohydrate, 6.5 g fat, 68 mg cholesterol, 4 g fiber, 110 mg sodium (seasoning salt is optional). Calories from fat: 19%.
Nutrition Facts : Calories 319.1, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 121.2, Carbohydrate 31.7, Fiber 5, Sugar 5.9, Protein 31.3
ROASTED GARLIC
Provided by Robin Miller : Food Network
Time 33m
Yield 2 heads roasted garlic
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F.
- Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
GARLIC-ROASTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
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 CHICKEN
Provided by Food Network Kitchen
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mince 1 clove garlic; smash the rest. Combine the garlic with the vinegar, olive oil, oregano, chiles and 2 teaspoons salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 450. Arrange the chicken in a roasting pan; roast until cooked through and golden, about 30 minutes. Garnish with oregano. Brush pita bread with the pan drippings to serve with the chicken.
Nutrition Facts : Calories 644, Fat 43 grams, SaturatedFat 10 grams, Cholesterol 190 milligrams, Sodium 657 milligrams, Carbohydrate 1 grams, Protein 59 grams
FOIL WRAPPED CHICKEN
Be creative--add any veggie you like that will complete cooking in 40 minutes. A meal all in one that you can prepare the night before. I have also taken these camping to throw on the grill for an easy, mess-free meal.
Provided by TishT
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the chicken and pat dry with paper towel.
- Cut 4 10-inch squares of heavy duty foil.
- Pour 1 Tbs oil on each sheet of foil; spread to cover foil.
- Place chicken on foil squares.
- Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss.
- Spoon vegetable mixture evenly over the chicken.
- Fold and seal foil.
- Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets.
- Be careful when opening packets; steam is trapped inside.
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- Combine mustard, yogurt, garlic salt and dill in a small bowl. Thoroughly coat chicken with mustard sauce.
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- Place foil packs on a nonstick baking sheet. Bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more.
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