OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC BUTTER
This perfectly tender and juicy whole oven roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It's perfect for Sunday dinner, but easy enough for a weeknight!
Provided by Heidi
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
- Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
- Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
- Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
- Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.
Nutrition Facts : Calories 427 kcal, Carbohydrate 9 g, Protein 28 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 129 mg, Sodium 106 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GARLIC ROSEMARY CHICKEN
This Olive Garden copycat from Delish.com is surprisingly easy to make at home.
Categories garlic chicken easy rosemary chicken garlic and rosemary dinners roasted garlic chicken easy rosemary chicken
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
- In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
- Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
- Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
- Serve with mashed potatoes.
LEMON, GARLIC & ROSEMARY ROASTED CHICKEN
Steps:
- Preheat oven to 425.
- Add butter to a medium sized bowl.
- Add in olive oil, rosemary, garlic and lemon zest.
- Stir to combine. Set aside.
- Generously season chicken with salt and pepper, including inside of the cavity.
- Brush the butter mixture onto the chicken generously covering up all of the chicken.
- Squeeze the juice of 2 lemons all over the chicken.
- Stuff the chicken with lemon slices, rosemary and onions.
- Tie together the legs if desired.
- Place chicken in roasting pan.
- Cook for 45 minutes and then baste.
- Return to oven and cook for another 15 minutes or until golden. Lightly tent with foil if chicken is browning too quickly.
- Let chicken cool for 15 minute before carving.
- Enjoy
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
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).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES
Steps:
- To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
- To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
- When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
- To make the chicken:
- Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
- Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.
ROSEMARY & GARLIC CHICKEN
Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish
Provided by Mary Cadogan
Categories Dinner
Time 1h
Number Of Ingredients 5
Steps:
- Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
- Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.
Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium
GARLIC ROSEMARY ROASTED CHICKEN
This recipe for Garlic Rosemary Roasted Chicken turns a whole chicken into tender, succulent goodness! If you're looking for an easy recipe to roast a whole chicken, this is it! The garlic and rosemary work perfectly with meat to create a melange of savory goodness. Low-carb and Keto-friendly.
Provided by Annissa Slusher
Categories Main Course
Number Of Ingredients 5
Steps:
- Preheat oven to 375º Fahrenheit. Mix the sea salt, garlic and fresh rosemary in a small bowl.
- Pat the chicken dry. Rub the garlic-rosemary mixture all over the chicken. Pull up the skin and slide your hand between the skin and the breast to get some of the mixture closer to the meat.
- Place chicken on a roasting rack. Roast chicken for about 20 minutes per pound. Chicken is done when a thermometer reads between 165º and 185º Fahrenheit when inserted into the thickest part of the thigh.
- Allow the chicken to rest 10-15 minutes after removing from the oven. After it has rested, carve chicken and serve.
Nutrition Facts : ServingSize 7 ounces, Calories 419 kcal, Protein 33 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 131 mg, Sodium 1010 mg, UnsaturatedFat 1 g
ROAST CHICKEN WITH GARLIC & ROSEMARY ROOT VEG
Get four of your five-a-day in a comforting roast chicken dinner served with Savoy cabbage. It's easy to prepare and makes an ideal weekend feast
Provided by Sophie Ellis-Bextor
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 800 calories, Fat 39 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 20 grams sugar, Fiber 18 grams fiber, Protein 56 grams protein, Sodium 0.9 milligram of sodium
ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.
Provided by Magda
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg
GARLIC-ROSEMARY ROAST CHICKEN
Steps:
- Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, 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. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
- Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop 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 and serve.
- *Available in the spice section of most supermarkets.
- WHAT TO DRINK:
- Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.
GARLIC AND ROSEMARY LEMON-ROASTED CHICKEN
This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.
Provided by Shaelyn
Time 2h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
- Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
- Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
- Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.
Nutrition Facts : Calories 812.9 calories, Carbohydrate 6.4 g, Cholesterol 259 mg, Fat 59.6 g, Fiber 1.9 g, Protein 62.3 g, SaturatedFat 25.3 g, Sodium 437.6 mg, Sugar 0.7 g
ROASTED CHICKEN WITH ROSEMARY, LEMON AND GARLIC
Posting this for ZWT 2006 (Italian region) this is simple, not overly spiced, not overly complicated; just good homey Italian comfort food. Cook this with Baby Potatoes right in the pan and take care of the bulk of your meal all in one dish. Cook time includes refrigerator time.
Provided by JanetB-KY
Categories Chicken
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
- Place the chicken quarters in this dish, and turn the pieces to coat with the mixture; cover with plastic wrap, and let sit in the refrigerator for one to two hours.
- Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes.
- Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices and salting and peppering the chicken and potatoes to your own taste.
- Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.
- Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.
Nutrition Facts : Calories 1076.5, Fat 71.8, SaturatedFat 18.5, Cholesterol 267.4, Sodium 286.4, Carbohydrate 38.1, Fiber 5.6, Sugar 3.1, Protein 66.9
GARLIC ROSEMARY ROASTED CHICKEN
Make and share this Garlic Rosemary Roasted Chicken recipe from Food.com.
Provided by lazyme
Categories Whole Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF.
- Remove and discard giblets and neck from chicken.
- Rinse chicken under cold water; pat dry.
- Trim excess fat.
- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
- Place rosemary and crushed garlic beneath skin of breast and drumsticks.
- Lift wing tips up and over back; tuck under chicken.
- Place chicken, breast side up, on a broiler pan.
- Cut a thin slice from end of each onion.
- Remove white papery skins from garlic heads (do not peel or separate cloves).
- Cut tops off garlic heads, leaving root end intact.
- Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
- Bake at 450ºF for 30 minutes.
- Brush onions and garlic heads with olive oil.
- Arrange onions and garlic heads around chicken.
- Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
- Cover chicken loosely with foil; let stand 10 minutes.
- Discard skin from chicken.
- Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
ROAST CHICKEN WITH ROOT VEGETABLES, ROSEMARY, AND GARLIC
There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of Zen. This recipe is based on one that I found on Saveur.com. However, I vary it so much that what is here is more my recipe. But that is the art of cooking, changing it around, quoting Emeril, "kicking it up a notch," to make it our own. I love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. The beauty of this recipe is that you can use any type of root vegetables you have on hand.And instead of the mild red chiles I prefer, you can use bell peppers. Also any type of winter squash, but for something different, try a Kobacha squash, as the Saveur recipe uses.The Saveur recipe also uses celery hearts instead of fennel.
Provided by French Terrine
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse chicken under cold running water and pat dry, inside and out. Reserve the giblets for making stock and save liver for another use.
- Salt and pepper cavity of chicken generously. Place 6 (or more) of the garlic cloves and 3--4 sprigs of rosemary in the cavity, then truss legs together.
- Mince 6 cloves of garlic and mash into a paste with Kosher salt.
- Finely mince 4 sprigs of rosemary and combine with garlic paste.
- Combine the rosemary and garlic paste with about 1/4 cup of olive oil in a gallon sealable plastic bag and place trussed chicken in the bag. Massage the minced rosemary and garlic paste into the chicken and refrigerate overnight or longer.
- When ready to prepare, let chicken come to room temperature at least 1/2 hour before baking.
- Preheat oven to 375°F.
- Prepare vegetables: If using leeks, blanche them for 30 seconds, then rinse with cold water. If using celery hearts, leave them in 2--3 inch lengths. (I don't always use the leeks). Cut chilies in half lengthwise, removing core and seeds. Reserve some of the veggie stalks and trimmings to use in stock. If using Cippollini onions, blanch them, rinse under cold water and peel the outer papery layer and some of the base, leaving enough base to hold the little onion intact.
- If you are using stock from a box, finely mince 1 clove garlic. Using a small saucepan, saute garlic in a small amount of olive oil. Then add 1 cup of the chicken stock and 1 sprig of rosemary and reduce to 1/2 cup. Remove the rosemary sprig. This will be the base for the parsley butter sauce.
- OR prepare your own chicken stock: To prepare your chicken stock, heat 1 tablespoon of olive oil in a saucepan and brown chicken neck, heart, and gizzard. (Save liver for another use). Once giblets have browned add 2 cups of water and vegetable trimmings, i.e. fennel fronds, a slice of onion, and a sprig of parsley. Add salt and pepper to taste. Continue cooking the stock until reduced to 1 cup. Meanwhile finely mince 1 clove of garlic. Once stock has reduced by half, strain out chicken giblets and vegetable trimmings. Clean the saucepan and heat 1 tablespoon of olive oil, then and saute the garlic. Return stock to the pan with the garlic and add a sprig of rosemary. Continue to reduce to 1/2 cup and remove the rosemary sprig. This will be reduced further to only a few tablespoons when preparing the parsley-butter sauce.
- Mince additional 4 cloves of garlic with another 4 sprigs of rosemary.
- Place cippolinni onions, red onion, sliced fennel, (or celery hearts), squash, chiles, and any remaining garlic cloves on a large baking tray and toss with 3/4 of the minced garlic and rosemary and 1/4 cup of olive oil. Sprinkle generously with salt and pepper. If you would rather not roast your potatoes in duck fat, toss with the vegetables in olive oil.
- In a separate bowl, toss potatoes with remainder of minced garlic and rosemary and add salt and pepper.
- Place vegetables in tray in the lower rack of the oven.
- Remove chicken from bag and and sprinkle with generous amounts of pepper and another sprinkling of salt. Place chicken directly on oven rack above the roasting vegetables.
- Place duck fat in a separate smaller roasting pan and heat in oven for a few minutes. Once hot, add in the quartered potatoes and roast next to chicken which is roasting over the vegetables.
- While chicken is roasting prepare the parsley butter sauce: Add in juice of 1/2 lemon to 1/2 cup of chicken stock and continue to reduce until only 2--3 tablespoons remain. Then begin whisking in the chilled butter pieces, one piece at a time, making sure that each piece is incorporated before adding another. After all butter has been whisked in, add in chopped parsley. Keep warm.
- Continue to roast the chicken until its internal temp is 165 F., probably about 45 - 50 minutes. It depends on the size of your chicken. If your chicken is done, the juices draining from your chicken should be clear, not pink.
- Remove chicken to a carving board allow to stand for 20 minutes.
- Increase oven temperature to 425°F and continue to roast the vegetables until done, about 10 or 15 more minutes. Place cooked vegetables and duck-fat roasted potatoes on a large serving platter.
- After chicken has rested, carve into serving pieces and arrange over the roasted vegetables on the platter.
- Serve with the parsley butter sauce and enjoy.
Nutrition Facts : Calories 1566.4, Fat 105.7, SaturatedFat 32.1, Cholesterol 250, Sodium 534.6, Carbohydrate 99.8, Fiber 13.1, Sugar 7.6, Protein 57.9
ROSEMARY AND GARLIC ROAST CHICKEN BREASTS AND POTATOES
This healthy Whole30 and Paleo friendly rosemary and garlic roast chicken and potatoes dinner is SO easy, SO tasty, and uses only FOUR ingredients!
Provided by Elizabeth Lindemann
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Combine all ingredients on a large sheet pan- toss to coat.
- Roast for 30 minutes.
- Remove chicken and set aside on a plate, turn oven temperature up to 500, and continue roasting potatoes for another ten minutes (or until they turn golden and crisp).
Nutrition Facts : Calories 474 kcal, Carbohydrate 35 g, Protein 52 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 301 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI
The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
ROSEMARY-ROASTED CHICKEN AND GARLIC
Categories Chicken Garlic Herb Roast Low Carb Quick & Easy Back to School Dinner Fall Family Reunion Bon Appétit
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mixture over chicken.
- Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.
More about "rosemary roasted chicken and garlic food"
5-INGREDIENT GARLIC ROSEMARY ROASTED CHICKEN BREASTS ...
From realfoodwholelife.com
5/5 (2)Estimated Reading Time 3 mins
- Place the chicken breasts, skin side up, on a sheet pan or baking dish and rub with olive oil. Sprinkle with the garlic, rosemary, salt and pepper, making sure to rub some of the mixture under the skin.
- Roast for 40-60 minutes, until the chicken reaches 165 degrees in the thickest part. Times will vary depending on how thick the breasts are, so start checking around 40 minutes.
- Remove from oven and serve immediately, or allow to cool, shred or dice the meat if you want, and store in an airtight container for up to 3-4 days.
GARLIC CHICKEN WITH ROSEMARY RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 22 minsServings 4Calories 259 per serving
- On a plate, mix flour with 1 Tbsp. rosemary, 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
- Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add cutlets and cook until golden, 2 to 3 minutes per side. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.
- Place skillet over low heat and warm 1 Tbsp. oil. Add garlic and 1 Tbsp. rosemary; stir for 1 minute. Add chicken broth and lemon zest and juice, scraping up browned bits on the skillet. Raise heat to medium; boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken with juices to skillet, turning to coat. Serve hot.
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES RECIPE
From myrecipes.com
5/5 (54)Total Time 1 hr 5 minsServings 6
- Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
- Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
BAKED ROSEMARY CHICKEN THIGHS WITH GARLIC – THE KITCHEN ...
From thekitchencommunity.org
Ratings 129Category Main CourseServings 6Calories 367 per serving
- Using a sharp knife, dice your mushrooms on your chopping board and then put them in a bowl on the side. Mince your 3 garlic cloves using a garlic press or the flat surface of your knife and place them into the bowl as well.
- Add 1 tablespoon of olive oil into a skillet that is on medium-high heat on the stove. Once the skillet is hot and the oil has thinned, place in your chicken thighs one by one. Cook on one side for 4-5 minutes and then flip them over onto the other side to cook for a further 4-5 minutes. Both sides of the chicken thighs should be golden brown but not cooked through thoroughly.
GARLIC-ROSEMARY ROASTED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 231 per servingServings 8
- Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan.
- Cut a thin slice from end of each onion. Remove white papery skins from garlic heads (do not peel or separate cloves). Cut tops off garlic heads, leaving root end intact.
- Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350°; bake an additional 1 hour and 15 minutes or until meat thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin from chicken. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
PAN-ROASTED CHICKEN WITH GRAPES, GARLIC, AND ROSEMARY ...
From foodandwine.com
5/5 (4)Total Time 45 minsCategory Chicken
GARLIC-ROSEMARY ROASTED CHICKEN AND POTATOES RECIPE ...
From recipes.net
Cuisine AmericanCategory RoastServings 8Total Time 1 hr 50 mins
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