Roastchickenlegswithbasilandgarliccorewwfriendly Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn't stick.
• Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.)
• Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20.
• Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes.
• Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl.
• Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side.

Steps:

• Heat oven to 240°C (475°F).
• Add butter, sage, lemon pepper and garlic in a bowl and combine.
• Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
• Slip butter mixture between skin and meat, spreading it evenly.
• Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
• Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
• Tie legs together with kitchen twine.
• Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
• Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
• Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
• Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

Steps:

• Preheat oven to 400 degrees.
• rinse and pat dry chicken.
• slice off top quarter of each garlic head to expose garlic cloves. Separate cloves and discard loose paper skin, but do not peel the cloves. Place ten cloves in cavity of chicken.
• Chop Parsley and set aside 1 tablespoons Place the rest in the cavity.
• Rub outside of chicken with salt, pepper and paprika.
• Coarsley chop carrot and celery and place in roasting pan.
• Place chicken over vegetables and cover.
• Bake chicken for 1 hour and 15 minutes.
• Remove lid and continue baking for 15-30 minutes or until thermometer registers 180 degrees in meaty part of thigh and juices run clear.
• Remove from oven and tent with foil for 10 minutes. (This is IMPORTANT, as it makes the chicken stay juicy).
• Meanwhile, remove garlic cloves. Take about 10-12 cloves and glently squeeze the flesh from the skin and mash.
• Strain juices (remove fat) from roasting pan into a saucepan and add the mashed garlic.
• Bring to a boil over medium heat.
• Stir in reserved parsley.
• Carve chicken and serve with sauce poured on top.
• ***Note*** Sauce can be thickened if you prefer using a little water and cornstarch.
• ***NOTE*** the left over roasted garlic can be stored in the fridge and used to spice up any meal for days later! I also use this in my chicken chili recipe.