GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Provided by Melissa Clark
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
- Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
- Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.
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.
ROASTED-GARLIC CHICKEN
Whole roasted garlic bulbs are a delicious garnish for this recipe, and you can roast them at the same time that you roast the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Let chicken stand at room temperature 30 minutes. Preheat oven to 425 degrees. Remove giblets and any excess fat from chicken cavity. Rinse chicken inside and out with cold water; pat dry with paper towels. Tuck wing tips under body. Season cavity with salt and pepper; stuff with parsley, rosemary, and 2 lemon halves.
- Gently separate skin from chicken with your hands. Spread garlic butter over entire surface of chicken and under skin. Generously season with salt and pepper. Cross chicken legs, and tie ends together with kitchen twine. Transfer chicken to a roasting pan. Arrange remaining 2 lemon halves around bird.
- Roast chicken, basting occasionally with accumulated pan juices, until skin is crisp and deep golden brown, and an instant-read thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour and 10 minutes.
- Transfer chicken and lemon halves to a platter. Let chicken stand 10 to 15 minutes. Garnish with rosemary, and whole roasted garlic, if desired.
OVEN-ROASTED CHICKEN, WITH ROASTED GARLIC AND FRENCH BREAD
This recipe is fabulous - perfectly roasted whole chicken, with roasted garlic to squeeze right onto the chicken (if you prefer), and crusty french bread, with squeezed garlic. Too-die-for! If you so choose, you can actually skip eating the roasted garlic (unless you are a true garlic-lover, and can't resist :-). Simply cooking the chicken with the garlic in the pan adds incredible flavor to the chicken!. I also sometimes throw in some quartered red potatoes to the pan, which creates amazing roasted garlic potatoes. If I do this, I always sprinkle the potatoes with salt, pepper, and rosemary, too, and sprinkle with olive oil, both at the start of the cooking time, and just before serving (toss well). Makes for a fabulous complete meal!
Provided by Helping Hands
Categories Whole Chicken
Time 1h37m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Wash and dry chicken, and remove giblets.
- Baste (or rub) whole chicken with olive oil.
- Mix salt and pepper to taste, and all other spices, in small bowl, and then rub over entire chicken (leave a small amount of spice mixture remaining).
- Put leftover spice mixture, and 4 indiviudal garlic cloves, inside cavity of chicken.
- Place chicken in large roasting pan (without rack).
- Take apart remaining garlic bulbs (leaving skins on) and place garlic cloves all around chicken.
- Pour chicken broth over all.
- Cover with foil and bake for 1 hour, then remove cover, and bake for 35 to 40 mins, until chicken is browned.
- Remove chicken from oven and let cool for a few minutes.
- Carve chicken, while heating up french bread (if you like your bread warmed).
- Serve chicken pieces and french bread, with roasted garlic cloves.
- Squeeze roasted garlic (which will squeeze nicely right out of the skins) onto slices of french bread and/or onto chicken pieces, as you eat it (we love to squeeze garlic right onto our chicken, as well as onto the bread).
Nutrition Facts : Calories 626.9, Fat 44.7, SaturatedFat 11.4, Cholesterol 162.6, Sodium 282.9, Carbohydrate 13.4, Fiber 0.9, Sugar 0.5, Protein 41.5
ROASTED GARLIC CHICKEN
Provided by Food Network Kitchen
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mince 1 clove garlic; smash the rest. Combine the garlic with the vinegar, olive oil, oregano, chiles and 2 teaspoons salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 450. Arrange the chicken in a roasting pan; roast until cooked through and golden, about 30 minutes. Garnish with oregano. Brush pita bread with the pan drippings to serve with the chicken.
Nutrition Facts : Calories 644, Fat 43 grams, SaturatedFat 10 grams, Cholesterol 190 milligrams, Sodium 657 milligrams, Carbohydrate 1 grams, Protein 59 grams
GARLIC ROASTED CHICKEN
This recipe is deceptively simple, yet it never fails to get rave reviews from family and friends alike. Any leftovers can be reheated for another night's meal.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 3-4 servings.
Number Of Ingredients 10
Steps:
- Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with foil. Bake at 375° for 45 minutes, basting occasionally. Remove foil; bake 40-45 minutes longer or until juices run clear and a thermometer reads 180°, basting occasionally. Add additional wine or broth to pan of liquid evaporates. , Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chicken.
Nutrition Facts :
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 GARLIC OVEN-BAKED CHICKEN
Add a little comfort to your dinner with home-style chicken. Pouch potatoes create the crispy garlic chicken coating everyone loves.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
- In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.
- Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan skin side down. Drizzle with butter. Discard any leftover potato and egg mixtures.
- Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition Facts : Calories 680, Carbohydrate 27 g, Cholesterol 280 mg, Fat 1/2, Fiber 1 g, Protein 68 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1870 mg, Sugar 2 g, TransFat 1 g
OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY
Make and share this Oven Roasted Chicken With Lemon, Garlic and Rosemary recipe from Food.com.
Provided by susie cooks
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken in half lenghtwise.
- Place in large oven proof dish.
- Squeeze juice from the lemons over the chicken.
- Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
- Marinate for 2 hours, turning chicken a few times.
- Preheat oven to 400 degrees.
- Roast chicken for 45 minutes.
- Can broil at the end for darker, crisp skin.
- Cut into serving pieces.
GARLIC-HERB ROASTED CHICKEN
Garlic and herbs roasting in and on the chicken make this roasted version so flavorful that you can eliminate the salt from the recipe if you'd like. The aroma from the oven while it's baking is tantalizing. -Cindy Steffen, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 289mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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
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