Garlic Stuffed Roasted Chicken Recipes

Steps:

• Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
• Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
• Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.

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.

Steps:

• Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain.
• Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Preheat oven to 450°F Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl.
• Rinse chickens inside and out; pat dry.
• Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper.
• Stuff chickens with leftover lemon halves. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange fresh fennel mixture around chickens.
• Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up.
• Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.

Steps:

• In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
• Squeeze the roasted garlic into a small bowl, add the sage and thyme.
• Mash this mixture with a fork until smooth.
• Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
• Pour milk into bowl.
• Dip the chicken pieces into the milk then roll in the flour mixture.
• Place chicken on rack 20 minutes to allow coating to dry.
• Heat oil to 370°F in large skillet.
• Fry chicken skin side down in single layer.
• Turn occasionally, should take 10- 15 minutes.
• Roasted Garlic:.
• Preheat oven to 375°F.
• Remove the outer layer of skin from a head of garlic.
• Wrap the garlic in tin foil and roast for 1 1/2 hours.
• Remove from oven and cool for about 10 minutes.
• To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.

Steps:

• Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
• In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
• Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
• Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
• Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
• Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
• Roasted Chicken Variations:
• Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
• Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

Steps:

• Mix thoroughly and reserve for seasoning the chicken.
• Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
• While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

Steps:

• Position the rack in the center of the oven and preheat to 400 degrees F.
• Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
• Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
• Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

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.

Steps:

• Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
• Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
• Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
• Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, add the butter, garlic, and parsley and mix until fully combined.
• Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
• On a cutting board, slice the chicken breasts in half horizontally.
• Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
• Divide the butter into fourths.
• Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
• Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
• Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
• Fry in oil for 3-4 minutes, until edges are golden brown.
• Bake for 20-25 minutes.
• Let rest for 5 minutes before serving.
• Enjoy!

Steps:

• Heat half the oil in a large saucepan over a medium heat and cook the onion until soft and starting to brown, about 10 mins. Stir in 3 crushed garlic cloves, 1 tsp of the cumin, the red pepper flakes, smoked paprika, ½ tsp black pepper and the nduja, breaking it up as you mix it in. Cook for a further 5 mins until the nduja has released its oils.
• Stir in the rice until fully coated in the oil, then pour in 250ml water. Cook the rice, uncovered, following pack instructions until almost cooked but retaining some bite, then remove from the heat. Set aside.
• Heat the oven to 200C/180C fan/gas 6. Mix the butter with the remaining garlic, lemon zest, remaining cumin and a small pinch of salt. Loosen the skin of the chicken breast using your hands, carefully, so as not to tear the skin. Work from the widest part of the bird and get close to the neck but not all the way through, and try to loosen the skin above the legs as well. Gently push the garlic butter under the skin as far as it will go. Stuff the cavity with the rice mixture, then tie the legs together to stop it from spilling out.
• Rub the skin with the remaining oil and sprinkle with some salt. Roast the chicken for between 1 hr-1 hr 15 mins until cooked through and the juices run clear. Remove from the oven and set aside to rest for 10 mins before carving. Serve with green vegetables and a gravy made from the juices, if you like. Try one of our gravy recipes here.

Steps:

• Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Preheat oven to 450°F. Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out; pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.
• Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.

Steps:

• Preheat oven to 350°.
• Sprinkle salt and pepper in cavity of chicken.
• Combine garlic, onion and celery and stuff into the cavity.
• Combine lemon juice and zest with the olive oil and brush over the skin of the chicken.
• Season generously with salt and pepper.
• Place chicken in roasting pan and roast for 1 hour and 15 minutes or until done.
• Remove from roasting pan and let rest for 15 minutes before serving.

Steps:

• Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
• Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
• Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
• Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
• Roast 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). Remove to a plate or cutting board and let rest for 10 minutes.
• While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

Steps:

• Pre heat the oven to 180'C/350'F.
• Mix together until well combined the butter, basil and garlic.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with the butter mixture, pressing in well.
• Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
• You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
• Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
• Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Steps:

• Mix the sour cream, cream cheese, garlic, spices, and Parmesan cheese together.
• Use a boning knife to make a pocket in the chicken breast.
• Fill the pocket with the cream cheese mixture.
• After filling, coat with the bread crumbs and pan fry each side for 2 minute to make crispy.
• After gently frying, place in a 375 degree oven for 30-40 minutes.