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.
SLOW ROASTED GARLIC CHICKEN
Provided by Pam - For the Love of Cooking / Adapted from Food Network
Categories Main
Time 3h10m
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees.
- Rinse the chicken and pat it dry with paper towels.
- Rub the skin of the chicken all over with one of the garlic heads.
- Season the cavity with sea salt and freshly cracked pepper, to taste.
- Place the garlic head in the cavity (that you just rubbed over the chicken).
- Place half a lemon and an onion wedge in the cavity.
- Drizzle some olive oil over the chicken and rub it evenly over the entire bird.
- Season the whole bird with sea salt and freshly cracked pepper, to taste.
- Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges.
- Place the chicken on top of the veggies in the Dutch oven.
- Pour one cup of chicken broth into the bottom of the Dutch oven.
- Place into the oven and roast, basting every 30 minutes, for the first 2 hours.
- Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees.
- Remove from the oven and allow to rest for 15 minutes.
- While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.
SLOW-ROASTED GARLIC CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
- Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
- Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
- Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
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
Steps:
- In a medium saucepan, combine the Lemon Beurre Blanc, roasted peppers, garlic, and feta cheese and heat over low heat. Keep warm until ready to use, stirring occasionally.
- Preheat a grill or grill pan. Place chicken breasts on grill and grill on both sides until completely cooked through. Remove from grill and place on a serving plate. Spoon sauce over the chicken and garnish with crumbled feta cheese.
- Sweat the shallots and garlic in 1 tablespoon of butter in a medium saucepan over medium-high heat. Add the wine and lemon juice and cook until reduced by half. Add the cream and reduce until it reaches a sauce consistency. Reduce the heat to low and whip in the butter. Season, to taste, with salt and pepper.
SLOW COOKER HONEY GARLIC CHICKEN
This easy slow-cooker chicken dish hits all the right notes with its sweet honey and punchy garlic flavor. We opted to use boneless, skinless thighs instead of leaner chicken breasts because they stay nice and juicy as they cook down in this irresistible sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 6h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the chicken thighs in an even layer in the slow cooker.
- Whisk together the honey, soy sauce, crushed red pepper, garlic, ginger, vinegar, brown sugar, sesame oil and a few good grinds of black pepper in a large glass measuring cup or a medium bowl until combined. Pour the mixture over the chicken. Cover and cook on low until the chicken is cooked through and fork-tender, 6 to 8 hours. (Alternatively, cook the chicken on high for 4 hours.)
- Turn the slow cooker up to high. Whisk together the cornstarch and 2 tablespoons cold water in a small bowl to make a slurry, then mix the slurry into the sauce until combined. Submerging the sauce in the sauce as much as possible. Cover and cook on high until the sauce is thickened to the consistency of a glaze, about 30 minutes.
- Transfer the chicken and sauce to a platter. Sprinkle with the scallions and toasted sesame seeds and serve with white rice.
SLOW-COOKER HONEY GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: honey, low sodium soy sauce, garlic, ginger, red pepper flakes, black pepper, skins on chicken breast, baby carrot, red bell pepper, broccoli floret, salt
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the soy sauce, honey, garlic, ginger, red pepper, and black pepper.
- Place the chicken breasts directly on the bottom of the slow cooker, sprinkle with a bit of salt, and pour on the honey sauce.
- Cook the chicken for 1½ hours on high.
- Toss in the carrots, broccoli, and bell peppers. Using tongs, mix the chicken and veggies around the slow cooker so that everything is mixed and coated with the honey sauce.
- Cook on high for another 1½ hours.
- Remove the chicken from the slow cooker and place, skin-side up, on a parchment paper-lined baking sheet.
- Broil for 2-3 minutes, until the skin is golden and crispy. (optional)
- Serve on plates with the veggies, chicken, and a spoonful of the leftover honey sauce.
- Enjoy!
Nutrition Facts : Calories 427 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 5 grams, Protein 50 grams, Sugar 34 grams
SLOW ROASTED WHOLE CHICKEN
Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time P1DT4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
- Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
- Rub the chicken all over with oil.
- Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
- Rub the outside of the chicken all over with the spice mixture.
- Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
- Set oven to 275°F.
- Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
- Bake uncovered for about 4-1/2 hours or until very tender.
- Tent the cooked chicken with foil and let rest 15 minutes before carving.
Nutrition Facts : Calories 636.9, Fat 47.6, SaturatedFat 12.5, Cholesterol 187.2, Sodium 467.8, Carbohydrate 5.3, Fiber 1.1, Sugar 1.7, Protein 44.7
FOOLPROOF SLOW ROAST CHICKEN
Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
- Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
- Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.
Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.76 milligram of sodium
SLOW-ROASTED CHICKEN WITH ALL THE GARLIC
In this take on chicken with 40 cloves of garlic, green garlic bulbs, couldn't be more at home in the oven, smothered in olive oil and seasoned with salt.
Provided by Alison Roman
Categories Bon Appétit Chicken Roast Garlic Spring Lemon Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2-3 hours. Serve chicken with garlic and lemon alongside.
SLOW-ROASTED GARLIC
Adapted from Deborah Madison's book Vegetarian Cooking for Everyone. This is the best method for roasting garlic. It creates the smoothest roasted garlic with the best flavor. It enriches and smooths the flavor and it great in just about everything (well, except desserts). Yield depends on the size of your head of garlic. This produces surprisingly little (perhaps 2 tbs the first time I did it), so if you would like a larger quantity you may want to double or triple the recipe.
Provided by Roosie
Categories Spreads
Time 1h20m
Yield 1 head roasted garlic
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel the head of garlic of all the papery skin with the exception of the very last layer.
- Garlic should still hold together in its original shape, but individual cloves should be visible.
- Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil.
- Put water/stock in bottom of dish.
- Cover dish with foil and place in preheated oven for 45 minutes.
- After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes.
- Remove garlic and dish from oven and allow to cool.
- After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container.
- The roasted garlic should be a light yellowy-brown and very soft and sticky.
- Store in the refrigerator and use in place of garlic for a milder and delicious flavor.
SLOW-COOKER GARLIC CHICKEN WITH COUSCOUS
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 4h
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
- Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.
Nutrition Facts : Calories 730 g, Fat 29 g, Fiber 3 g, Protein 56 g, SaturatedFat 8 g
SIMPLE SLOW ROAST CHICKEN
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
- Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
- Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g
CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC
I have done this recipe in the oven and slow cooker. It has a wonderful fragrant smell as you come through the door.
Provided by TishT
Categories Whole Chicken
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 424.9, Fat 31, SaturatedFat 8.8, Cholesterol 142.6, Sodium 133.2, Carbohydrate 0.7, Protein 33.6
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
SLOW-ROASTED GARLIC & LEMON CHICKEN
I cannot claim this recipe as my own. Its actually a Nigella Lawson recipe (thanks Lifestyle Channel in Australia!!!). It is a super easy and extremely tasty one-pot recipe. I make it summer and winter, but I can see why it is good for summer due to the lightness of the dish. Perfect with either the full contingency of roast veg or equally with a nice light salad, cold or warm.
Provided by ozzygirl
Categories One Dish Meal
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 160ºC.
- Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
- Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
- Remove the foil from the roasting tin, and turn up the oven to 200ºC and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
- Serve straight from the roasting tin to plate.
SLOW COOKER GARLIC CHICKEN
Make and share this Slow Cooker Garlic Chicken recipe from Food.com.
Provided by Papa D 1946-2012
Categories Chicken Thigh & Leg
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour stock and wine into cooker.
- Combine salt, pepper and Herbes De Provence and sprinkle on both sides of chicken.
- Put chicken into cooker and add garlic around chicken.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 367.1, Fat 20.5, SaturatedFat 5.8, Cholesterol 138.6, Sodium 811.5, Carbohydrate 8.2, Fiber 0.5, Sugar 0.5, Protein 32.4
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