Garlic Butter Chicken With Herbs Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

Steps:

• Set the oven temperature to broil.
• Combine the soft margarine with the minced garlic, the garlic salt, and the herbs.
• Spread the butter mixture over the chicken breasts.
• Place in the preheated oven for 15-20 minutes (or until no longer pink on the inside) basting and turning frequently.

Steps:

• Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
• Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
• Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

Steps:

• Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.
• (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400.
• Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs.
• starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
• Spread 3 tablespoons herb butter under skin on breast and upper leg meat.
• Place chicken on rack in large roasting pan; tie legs together loosley to hold shape.
• Scatter onions around chicken.
• Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
• Roast chicken 30 minutes.
• Remove pan from the oven.
• Scatter garlic cloves around chicken.
• Brush chicken, onions and garlic with 1 tablespoon herb butter.
• Roast chicken and vegtables 30 minutes.
• Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegtables.
• Continue to roast until chicken is golden and thermometer into thickest part of thigh registers 180 F, about 30 minutes longer.
• Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan.
• Transfer chicken to platter surround with the onions and garlic.
• Tent with foil.
• Set roasting pan over medium-high heat.
• Add broth and wine; bring to simmer, scraping up browned bits.
• Pour pan juices into large glass measuring cup.
• Spoon off fat; discard fat.
• Pour juices into medium saucepan.
• Stir to smooth paste.
• Bring pan juices to simmer; whisk in paste.
• Simmer sauce until slightly thickened, whisking occasionally about 4 minutes.
• Season with salt and pepper.
• Serve chicken with sauce.

Steps:

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Steps:

• The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
• The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
• After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
• Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.