Roasted Garlic Chicken With Rosemary Food

ROASTED CHICKEN WITH ROSEMARY

Steps:

• In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

EASY GARLIC AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

Steps:

• Preheat oven to 450 degrees F.
• Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

ROASTED GARLIC CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 350.
• Chop 2 cloves garlic from 1 head, reserve Cut off top third of all 3 garlic heads and discard.
• Grate 2 tsp zest from lemon; cut lemon in half.
• Combine chopped garlic& zest with 1 tbsp butter, chopped rosemary, 1/4 tsp salt& 1/4 tsp pepper.
• Separate chicken skin from breast; spread butter mixture over breast meat, place lemon halves, 1 garlic head and rosemary sprigs in cavity.
• Spread remaining butter over skin; sprinkle with 1/4 tsp salt& 1/4 tsp pepper.
• Place chicken on rack in roasting pan; add remaining garlic heads to roasting pan; roast for about 2 hrs or until juices run clear when pierced with fork; transfer to serving platter; let stand 10 minutes before carving Meanwhile, place broth in bowl; stir in flour& remaining salt& pepper; reserve Place roasting pan over two burners on high; add wine, cook stirring constantly about 1 minute; add broth mixture;cook stirring constantly until thickened;2-3 minutes.
• Remove from heat;strain if necessary; serve chicken with gravy.
• Serve roasted garlic cloves from heads with chicken.

OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY

Steps:

• Cut chicken in half lenghtwise.
• Place in large oven proof dish.
• Squeeze juice from the lemons over the chicken.
• Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
• Marinate for 2 hours, turning chicken a few times.
• Preheat oven to 400 degrees.
• Roast chicken for 45 minutes.
• Can broil at the end for darker, crisp skin.
• Cut into serving pieces.

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI

Steps:

• Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
• Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
• Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

ROAST CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

Steps:

• Preheat oven to 450 degrees.
• Cut chicken into large chunks, arrange chicken in a baking dish. Zest and juice the lemon. Add lemon zest, garlic, rosemary, olive oil, and grill seasoning to chicken, and stir to coat.
• Roast 20 minutes.
• Add wine and lemon juice to the dish and combine with pan juices, then spoon over cicken.
• Return to oven and turn oven off, let stand 5 minutes in oven.
• Spoon juices over chicken and serve.

ROASTED GARLIC ROSEMARY CHICKEN

Steps:

• Cut the top 1/4 off of the garlic heads so that the tops of the cloves are exposed. Place them on a baking sheet and drizzle them well with olive oil.
• Preheat oven to 350°, cook garlic for about 40 minutes or until you see that the garlic cloves have browned, and the head itself is soft. Remove and let cool for handling.
• Wash chicken and place in baking pan breast up.
• With the handle of a wooden spoon, or anything that will slide without tearing the skin, separate the skin from the meat starting at the lower breast, and taking your time until you have loosened all the skin that you can reach.
• Make a small cut in the skin on top of the drumsticks, and insert the spoon into the cut, loosening all the skin on the legs and thighs.
• Gently squeeze all the garlic heads into a blender, the cloves will be soft and will slide out of the shell easily.
• Add the juice from half the lemon, the rosemary, and black pepper.
• Turn the blender on low and after mixture is working, slowly drizzle the olive oil into the mixture. Stop when mixture is mixed.
• Using either your fingers, a pastry bag, or however you can do it, (I just use my fingers and a spoon) insert about half of the mixture under the chicken skin and then gently press down on it to spread it around evenly under the skin.
• Place onion and lemon inside the chicken, tie legs together, wipe the outside lightly with olive oil and sprinkle with Emeril's essence to taste.
• Bake in preheated oven at 350° for about 50 minutes or until almost done and the outside is browning nicely.
• Remove chicken and spread the remaining mixture over the chicken to cover.
• Return to oven and cook until the surface is browned and the chicken is tender.

CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC

Steps:

• Clean and dry the chicken.
• Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
• Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
• Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
• Make a small slit in skin on each wing.
• Insert a garlic piece and a rosemary sprig into each.
• Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
• Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
• Cut chicken and serve.

ROAST CHICKEN WITH ROSEMARY-GARLIC PASTE

Steps:

• Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil and lemon juice.
• Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like a book; place chicken, skin side up, on work surface. Carefully loosen skin from breast and thigh meat; rub herb mixture under skin. Rub any remaining herb mixture on outside of chicken. If you don't have enough herb mixture, make sure to rub some oil and lemon to cover the outside of the chicken.
• Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, on top of rosemary sprigs in dish.
• DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
• Position rack in center of oven and preheat to 400°F.
• Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter, let rest for at least 10 minutes, then serve.

HONEY GARLIC CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

ROAST CHICKEN WITH GARLIC & ROSEMARY ROOT VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the onion and half the garlic cloves around the base of a large roasting tin. Pick the tops off all the rosemary sprigs and set them aside, then stuff the remaining stalks into the chicken cavity and sit it on top of the onions. Drizzle with 2 tbsp of the oil and season well. Cover with foil and roast in the oven for 1 hr 20 mins, removing the foil for the last 20 mins.
• Just after the chicken goes in, put the vegetables in a second roasting tin along with the remaining garlic and the rosemary tops. Drizzle with the remaining oil, season and put in the oven underneath the chicken for 1 hr-1 hr 10 mins or until soft and lightly browned.
• Check the chicken is cooked by piercing the thickest part of the thigh with a skewer - the juices should run clear; if not, put it back in the oven and test again after another 10 mins. Carefully remove the chicken from the roasting tin and rest it on a board 15-20 mins.
• As the chicken rests, keep the vegetables warm and make the gravy. Put the roasting tin with the onions on a hob over a low heat, add the flour, mix well until it forms a paste, then pour in the stock, stirring constantly until thickened. Simmer for 5 mins, then season to taste. Strain into a gravy boat or heatproof jug and serve with the chicken, vegetables, cabbage and roast potatoes.