Basil Roasted Chicken With Garlic Sauce Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
• Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

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.

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.

Steps:

• Preheat oven to 375°. Finely grate enough peel from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice from one half. Set aside. Slice one garlic clove; place sliced garlic, 2 tablespoons basil and the remaining lemon half in the chicken cavity., Place on a rack in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon peel. Rub mixture over chicken. Sprinkle with salt, pepper and remaining basil., Bake, uncovered, 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°. Let stand 15 minutes before carving.

Steps:

• In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
• In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
• When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Steps:

• Pre-heat oven 350.
• Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
• Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
• Bake uncovered for 15 minutes.
• Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
• Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
• Serve. Pepper to taste.