Roasted Garlic Rosemary Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC-ROSEMARY ROAST CHICKEN WITH JUS

Don't be put off by the recipe length- it's actually quite easy and makes a really elegant meal. The garlic is not overpowering- the chicken gets a very nice balance of flavors. We like to toss extra cloves in the bottom of the pan with the juices and mash them when they are roasted to spread on fresh crusty bread. Prep time includes brining time. From America's Test Kitchen.

Provided by eknecht

Categories     Whole Chicken

Time 2h30m

Yield 1 chicken

Number Of Ingredients 17



Garlic-Rosemary Roast Chicken With Jus image

Steps:

  • Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
  • Pound with meat pounder or rolling pin until garlic is crushed.
  • Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
  • Add 1 1/2 quarts cold water, stir until salt is dissolved.
  • Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
  • Stir all paste ingredients together in small bowl, let rest.
  • Remove chicken from brine and pat dry with paper towels.
  • Adjust oven rack to lower-middle position and heat oven to 450 degrees.
  • Spray roasting pan and rack with non-stick cooking spray.
  • Rub about 1 1/2 teaspoons of paste in cavity of chicken.
  • Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
  • Rub all sides of chicken with 2 teaspoons oil and season with pepper.
  • Toss 10 garlic cloves with 1/2 teaspoon olive oil.
  • Scatter in bottom of pan.
  • Set chicken breast-side down on prepared V-rack and roast 15 minutes.
  • After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
  • Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
  • Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
  • Remove roasted garlic cloves to cutting board.
  • Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
  • Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
  • Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
  • Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
  • Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
  • Carve chicken and serve with jus.

Nutrition Facts : Calories 3241.2, Fat 230.4, SaturatedFat 63.5, Cholesterol 975.3, Sodium 57991.1, Carbohydrate 28.7, Fiber 1.6, Sugar 1.8, Protein 241.7

1/2 cup table salt
10 garlic cloves, unpeeled
3 sprigs fresh rosemary
1 whole chicken
2 teaspoons fresh rosemary, minced
2 medium garlic cloves, minced
1/8 teaspoon table salt
1 ground black pepper
1 tablespoon extra virgin olive oil, plus more
extra virgin olive oil, for brushing chicken
10 garlic cloves
1/2 teaspoon extra virgin olive oil
1 3/4 cups low sodium chicken broth
1/2 cup water
1/4 cup semi-dry or dry white wine
1 sprig fresh rosemary
salt and pepper

GARLIC ROSEMARY ROASTED CHICKEN

Make and share this Garlic Rosemary Roasted Chicken recipe from Food.com.

Provided by lazyme

Categories     Whole Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6



Garlic Rosemary Roasted Chicken image

Steps:

  • Preheat oven to 450ºF.
  • Remove and discard giblets and neck from chicken.
  • Rinse chicken under cold water; pat dry.
  • Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
  • Place rosemary and crushed garlic beneath skin of breast and drumsticks.
  • Lift wing tips up and over back; tuck under chicken.
  • Place chicken, breast side up, on a broiler pan.
  • Cut a thin slice from end of each onion.
  • Remove white papery skins from garlic heads (do not peel or separate cloves).
  • Cut tops off garlic heads, leaving root end intact.
  • Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  • Bake at 450ºF for 30 minutes.
  • Brush onions and garlic heads with olive oil.
  • Arrange onions and garlic heads around chicken.
  • Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
  • Cover chicken loosely with foil; let stand 10 minutes.
  • Discard skin from chicken.
  • Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

6 lbs roasting chickens
1 tablespoon fresh rosemary, chopped
8 garlic cloves, crushed
2 medium red onions, quartered
2 heads garlic, whole
2 teaspoons olive oil

ROASTED CHICKEN WITH ROSEMARY

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10



Roasted Chicken with Rosemary image

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

ROASTED GARLIC ROSEMARY CHICKEN

Make and share this Roasted Garlic Rosemary Chicken recipe from Food.com.

Provided by Cocinero

Categories     Whole Chicken

Time 1h55m

Yield 4-5 serving(s)

Number Of Ingredients 8



Roasted Garlic Rosemary Chicken image

Steps:

  • Cut the top 1/4 off of the garlic heads so that the tops of the cloves are exposed. Place them on a baking sheet and drizzle them well with olive oil.
  • Preheat oven to 350°, cook garlic for about 40 minutes or until you see that the garlic cloves have browned, and the head itself is soft. Remove and let cool for handling.
  • Wash chicken and place in baking pan breast up.
  • With the handle of a wooden spoon, or anything that will slide without tearing the skin, separate the skin from the meat starting at the lower breast, and taking your time until you have loosened all the skin that you can reach.
  • Make a small cut in the skin on top of the drumsticks, and insert the spoon into the cut, loosening all the skin on the legs and thighs.
  • Gently squeeze all the garlic heads into a blender, the cloves will be soft and will slide out of the shell easily.
  • Add the juice from half the lemon, the rosemary, and black pepper.
  • Turn the blender on low and after mixture is working, slowly drizzle the olive oil into the mixture. Stop when mixture is mixed.
  • Using either your fingers, a pastry bag, or however you can do it, (I just use my fingers and a spoon) insert about half of the mixture under the chicken skin and then gently press down on it to spread it around evenly under the skin.
  • Place onion and lemon inside the chicken, tie legs together, wipe the outside lightly with olive oil and sprinkle with Emeril's essence to taste.
  • Bake in preheated oven at 350° for about 50 minutes or until almost done and the outside is browning nicely.
  • Remove chicken and spread the remaining mixture over the chicken to cover.
  • Return to oven and cook until the surface is browned and the chicken is tender.

1 large chicken (open range if you can get it)
6 -8 garlic heads
1/4 cup olive oil
1 onion
1 lemon
1 tablespoon rosemary
1/2 teaspoon kosher salt
1 teaspoon black pepper (fresh ground)

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Garlic Roast Chicken with Rosemary and Lemon image

Steps:

  • Preheat oven to 450 degrees F.
  • Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

GARLIC-ROSEMARY ROAST CHICKEN

Categories     Chicken     Garlic     Herb     Poultry     Roast     Rosemary     Healthy     Self

Yield Makes 4 servings with leftovers for two more meals

Number Of Ingredients 7



Garlic-Rosemary Roast Chicken image

Steps:

  • Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

Olive or vegetable oil cooking spray
3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
8 cloves garlic, finely chopped
1 teaspoon salt
1 roasting chicken (6-7 pounds)
Kitchen twine
1 lemon, sliced (optional)

HONEY GARLIC CHICKEN WITH ROSEMARY

A succulent, moist, easy-to-make chicken.

Provided by Linette Gall Kalbach

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 6



Honey Garlic Chicken with Rosemary image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g

3 tablespoons butter
1 ½ tablespoons garlic powder
2 teaspoons rosemary
salt and ground black pepper to taste
½ cup honey
6 skinless chicken thighs

ROSEMARY & GARLIC CHICKEN

Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish

Provided by Mary Cadogan

Categories     Dinner

Time 1h

Number Of Ingredients 5



Rosemary & garlic chicken image

Steps:

  • Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
  • Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium

8 chicken thighs , skin on
1 tbsp seasoned flour
1 head garlic
3 large stalks rosemary
300ml dry white wine

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI

The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.

Provided by Ali Slagle

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8



Rosemary-Garlic Roasted Chicken and Gnocchi image

Steps:

  • Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
  • Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
  • Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (6 to 8 pieces)
Kosher salt (Diamond Crystal)
Black pepper
1/4 cup extra-virgin olive oil
6 garlic cloves, finely grated
1 tablespoon chopped rosemary (from 2 sprigs)
2 (12- to 18-ounce) packages shelf-stable potato gnocchi
1 lemon

ROSEMARY-ROASTED CHICKEN AND GARLIC

Categories     Chicken     Garlic     Herb     Roast     Low Carb     Quick & Easy     Back to School     Dinner     Fall     Family Reunion     Bon Appétit

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 6



Rosemary-Roasted Chicken and Garlic image

Steps:

  • Preheat oven to 475°F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mixture over chicken.
  • Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.

2 chicken breast halves with skin and bones
2 teaspoons minced fresh rosemary
10 large garlic cloves, peeled
1 tablespoon olive oil
1/2 cup canned low-salt chicken broth
1/3 cup dry white wine

EASY GARLIC AND ROSEMARY CHICKEN

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5



Easy Garlic and Rosemary Chicken image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

ROAST CHICKEN WITH ROOT VEGETABLES, ROSEMARY, AND GARLIC

There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of Zen. This recipe is based on one that I found on Saveur.com. However, I vary it so much that what is here is more my recipe. But that is the art of cooking, changing it around, quoting Emeril, "kicking it up a notch," to make it our own. I love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. The beauty of this recipe is that you can use any type of root vegetables you have on hand.And instead of the mild red chiles I prefer, you can use bell peppers. Also any type of winter squash, but for something different, try a Kobacha squash, as the Saveur recipe uses.The Saveur recipe also uses celery hearts instead of fennel.

Provided by French Terrine

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16



Roast Chicken With Root Vegetables, Rosemary, and Garlic image

Steps:

  • Rinse chicken under cold running water and pat dry, inside and out. Reserve the giblets for making stock and save liver for another use.
  • Salt and pepper cavity of chicken generously. Place 6 (or more) of the garlic cloves and 3--4 sprigs of rosemary in the cavity, then truss legs together.
  • Mince 6 cloves of garlic and mash into a paste with Kosher salt.
  • Finely mince 4 sprigs of rosemary and combine with garlic paste.
  • Combine the rosemary and garlic paste with about 1/4 cup of olive oil in a gallon sealable plastic bag and place trussed chicken in the bag. Massage the minced rosemary and garlic paste into the chicken and refrigerate overnight or longer.
  • When ready to prepare, let chicken come to room temperature at least 1/2 hour before baking.
  • Preheat oven to 375°F.
  • Prepare vegetables: If using leeks, blanche them for 30 seconds, then rinse with cold water. If using celery hearts, leave them in 2--3 inch lengths. (I don't always use the leeks). Cut chilies in half lengthwise, removing core and seeds. Reserve some of the veggie stalks and trimmings to use in stock. If using Cippollini onions, blanch them, rinse under cold water and peel the outer papery layer and some of the base, leaving enough base to hold the little onion intact.
  • If you are using stock from a box, finely mince 1 clove garlic. Using a small saucepan, saute garlic in a small amount of olive oil. Then add 1 cup of the chicken stock and 1 sprig of rosemary and reduce to 1/2 cup. Remove the rosemary sprig. This will be the base for the parsley butter sauce.
  • OR prepare your own chicken stock: To prepare your chicken stock, heat 1 tablespoon of olive oil in a saucepan and brown chicken neck, heart, and gizzard. (Save liver for another use). Once giblets have browned add 2 cups of water and vegetable trimmings, i.e. fennel fronds, a slice of onion, and a sprig of parsley. Add salt and pepper to taste. Continue cooking the stock until reduced to 1 cup. Meanwhile finely mince 1 clove of garlic. Once stock has reduced by half, strain out chicken giblets and vegetable trimmings. Clean the saucepan and heat 1 tablespoon of olive oil, then and saute the garlic. Return stock to the pan with the garlic and add a sprig of rosemary. Continue to reduce to 1/2 cup and remove the rosemary sprig. This will be reduced further to only a few tablespoons when preparing the parsley-butter sauce.
  • Mince additional 4 cloves of garlic with another 4 sprigs of rosemary.
  • Place cippolinni onions, red onion, sliced fennel, (or celery hearts), squash, chiles, and any remaining garlic cloves on a large baking tray and toss with 3/4 of the minced garlic and rosemary and 1/4 cup of olive oil. Sprinkle generously with salt and pepper. If you would rather not roast your potatoes in duck fat, toss with the vegetables in olive oil.
  • In a separate bowl, toss potatoes with remainder of minced garlic and rosemary and add salt and pepper.
  • Place vegetables in tray in the lower rack of the oven.
  • Remove chicken from bag and and sprinkle with generous amounts of pepper and another sprinkling of salt. Place chicken directly on oven rack above the roasting vegetables.
  • Place duck fat in a separate smaller roasting pan and heat in oven for a few minutes. Once hot, add in the quartered potatoes and roast next to chicken which is roasting over the vegetables.
  • While chicken is roasting prepare the parsley butter sauce: Add in juice of 1/2 lemon to 1/2 cup of chicken stock and continue to reduce until only 2--3 tablespoons remain. Then begin whisking in the chilled butter pieces, one piece at a time, making sure that each piece is incorporated before adding another. After all butter has been whisked in, add in chopped parsley. Keep warm.
  • Continue to roast the chicken until its internal temp is 165 F., probably about 45 - 50 minutes. It depends on the size of your chicken. If your chicken is done, the juices draining from your chicken should be clear, not pink.
  • Remove chicken to a carving board allow to stand for 20 minutes.
  • Increase oven temperature to 425°F and continue to roast the vegetables until done, about 10 or 15 more minutes. Place cooked vegetables and duck-fat roasted potatoes on a large serving platter.
  • After chicken has rested, carve into serving pieces and arrange over the roasted vegetables on the platter.
  • Serve with the parsley butter sauce and enjoy.

Nutrition Facts : Calories 1566.4, Fat 105.7, SaturatedFat 32.1, Cholesterol 250, Sodium 534.6, Carbohydrate 99.8, Fiber 13.1, Sugar 7.6, Protein 57.9

1 (3 1/2 lb) whole chickens, rinsed, giblets and neck reserved and liver saved for another use
10 rosemary sprigs
2 -3 heads garlic, separated into whole cloves, with cloves peeled
3/4 cup extra virgin olive oil
2 tablespoons duck fat (optional)
1/2 winter squash, of your choice seeded peeled, cut into 2 inch pieces (Acorn, Delicatta, Butternut) or 1/2 kabocha squash, available all seasons
10 new potatoes, quartered lengthwise
10 cipollini onions
1 red onion, cut into 8 pieces, leaving pieces attached at the base
2 leeks, white part only cut in half lengthwise in 3 inch lengths
1 fennel bulbs, core removed, sliced into thin half-moons, reserving fronds or 2 celery hearts, cut into 3 inch lengths
6 fresno chile pepper
1 cup chicken stock
1/4 bunch Italian parsley, washed and roughly chopped
1/2 cup butter, cut into 8 pieces and well-chilled
1/2 lemon, juice of

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



Garlic and Rosemary Lemon-Roasted Chicken image

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

1 medium lemon
½ medium onion
½ teaspoon garlic salt
½ teaspoon ground sage
½ teaspoon ground turmeric
½ teaspoon ground thyme
½ teaspoon ground basil
½ teaspoon ground rosemary
½ teaspoon ground black pepper
1 (4 pound) whole chicken
1 cup arugula
6 cloves garlic, peeled and smashed
7 tablespoons garlic-infused ghee, divided
1 tablespoon butter

ROAST CHICKEN WITH ROSEMARY-GARLIC PASTE

Provided by Deborah Madison

Categories     Chicken     Garlic     Roast     Low Cal     Rosemary     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7



Roast Chicken with Rosemary-Garlic Paste image

Steps:

  • Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
  • Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
  • Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
  • *Available in the spice section of most supermarkets.
  • WHAT TO DRINK:
  • Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.

1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries*
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock , if making)

ROAST CHICKEN WITH ROSEMARY

When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Provided by LILQUIZ

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 6

Number Of Ingredients 4



Roast Chicken with Rosemary image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
  • Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary

CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC

I have done this recipe in the oven and slow cooker. It has a wonderful fragrant smell as you come through the door.

Provided by TishT

Categories     Whole Chicken

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 3



Crock Pot Roasted Chicken With Rosemary and Garlic image

Steps:

  • Clean and dry the chicken.
  • Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
  • Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
  • Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
  • Make a small slit in skin on each wing.
  • Insert a garlic piece and a rosemary sprig into each.
  • Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
  • Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
  • Cut chicken and serve.

Nutrition Facts : Calories 424.9, Fat 31, SaturatedFat 8.8, Cholesterol 142.6, Sodium 133.2, Carbohydrate 0.7, Protein 33.6

1 (4 lb) roasting chickens
8 sprigs fresh rosemary
4 -6 garlic cloves, halved

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



Roast Chicken with Lemon, Garlic, and Rosemary image

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

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

More about "roasted garlic rosemary chicken recipes"

GARLIC-ROSEMARY ROAST CHICKEN RECIPE - SPARKRECIPES
Heat oven to 400°. Lightly coat a roasting pan and rack with cooking spray. Combine garlic, rosemary and salt in a bowl. Remove giblets and neck from chicken; trim fat. Starting at the …
From recipes.sparkpeople.com


SLOW-ROASTED ROSEMARY-AND-GARLIC CHICKEN RECIPE | MYRECIPES
Step 1. Combine minced garlic and chopped rosemary. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, …
From myrecipes.com


ROAST GARLIC-ROSEMARY CHICKEN RECIPE - IAN KNAUER | FOOD & WINE
In a medium bowl, stir together the garlic, rosemary, oil, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Toss the chicken with the marinade and let stand while oven preheats.
From foodandwine.com


LEMON GARLIC ROSEMARY ROAST CHICKEN - COOKING WITH …
While chicken is roasting add a dash of Mc Cormicks roasted garlic and herb seasoning to chicken juices in pan and baste chicken periodically. Allowing chicken to roast for about 1 …
From cookingwithtammy.recipes


GARLIC-ROSEMARY ROASTED CHICKEN RECIPE | MYRECIPES
Arrange onions and garlic heads around chicken. Reduce oven temperature to 350°; bake an additional 1 hour and 15 minutes or until meat thermometer registers 180°. Cover chicken …
From myrecipes.com


GARLIC AND ROSEMARY ROASTED CHICKEN ⋆ TWO LUCKY SPOONS
Preheat oven to 350 degrees. Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. In a medium bowl, combine butter, lemon …
From twoluckyspoons.com


ROSEMARY GARLIC ROAST CHICKEN RECIPE | MYRECIPES
Combine mustard, garlic, and rosemary; rub under loosened skin, and rub over breast and drumsticks. Step 3. Bake at 375° for 1 hour and 10 minutes or until internal temperature of …
From myrecipes.com


ROSEMARY OVEN ROASTED CHICKEN - THE SEASONED MOM
Preheat oven to 425°F. Place the potatoes, carrots and onions in a roasting pan. Drizzle with olive oil and season with salt, pepper and 2 teaspoons of minced fresh rosemary; …
From theseasonedmom.com


GARLIC ROSEMARY WHOLE ROASTED CHICKEN - PEPPER DELIGHT
Preheat oven to 425 degrees. Prepare the marinade by mixing butter, 1 sprig of rosemary leaves (finely chopped), garlic, lemon zest, chili powder, salt and pepper. Take the whole chicken …
From pepperdelight.com


CULINARY CIRCLE - ROSEMARY ROASTED GARLIC WHOLE CHICKEN
About Food Exercise Apps Community Blog Premium. Culinary Circle Culinary Circle - Rosemary Roasted Garlic Whole Chicken. Serving Size : 3 oz. 180 Cal. 2% 1g Carbs. 55% …
From androidconfig.myfitnesspal.com


GARLIC, ROSEMARY AND LEMON ROASTED CHICKEN
1 head of garlic. Directions. Preheat oven to 425 degrees F. In a large bowl combine rosemary, salt, pepper, olive oil, lemon marmalade, lemon juice and white wine. Add the garlic after …
From rouses.com


HOW TO MAKE GARLIC ROSEMARY CHICKEN - DELISH
Preheat oven to 400°. Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside. In …
From delish.com


GARLIC ROSEMARY ROASTED CHICKEN - THE PEACH KITCHEN
Roast in oven for 1 hour and 15 minutes or until juices run clear. Loosely tent with foil during the last 30 minutes of cooking to prevent the skin from over-browning. Make gravy …
From thepeachkitchen.com


ROSEMARY CHICKEN BREAST BEST RECIPES
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the …
From findrecipes.info


SIMPLE GARLIC ROSEMARY ROASTED CHICKEN RECIPE | SIDECHEF
Trim and clean your Chicken (1) . Once the chicken has reached room temperature, place on a cast iron pan and brush thoroughly all over with the marinade. Stuff the juiced lemons, …
From sidechef.com


PAN-ROASTED CHICKEN WITH GRAPES, GARLIC, AND ROSEMARY
Season chicken pieces with salt. Heat 1 1/2 tablespoons oil in a large oven-proof skillet over high. Add chicken pieces, skin sides down, and cook undisturbed until skin is browned and …
From foodandwine.com


GARLIC ROSEMARY ROASTED CHICKEN - SIMPLY SO HEALTHY
Preheat oven to 375º Fahrenheit. Mix the sea salt, garlic and fresh rosemary in a small bowl. Pat the chicken dry. Rub the garlic-rosemary mixture all over the chicken. Pull …
From simplysohealthy.com


ROASTED LEMON GARLIC ROSEMARY CHICKEN - THE BAKERMAMA
Preheat oven to 400°F. Then lightly grease a roasting pan with non-stick cooking. Place the chicken, breast side up, in the prepared roasting pan. Rub the chicken all over with …
From thebakermama.com


GARLIC CHICKEN WITH ROSEMARY RECIPE | MYRECIPES
Wipe out skillet, leaving behind browned bits. Step 3. Place skillet over low heat and warm 1 Tbsp. oil. Add garlic and 1 Tbsp. rosemary; stir for 1 minute. Add chicken broth and lemon …
From myrecipes.com


5-INGREDIENT GARLIC ROSEMARY ROASTED CHICKEN BREASTS
Preheat the oven to 350 degrees. Place the chicken breasts, skin side up, on a sheet pan or baking dish and rub with olive oil. Sprinkle with the garlic, rosemary, salt and …
From realfoodwholelife.com


BAKED ROSEMARY GARLIC CHICKEN - $5 DINNERS
Snip just enough to let out all the aromatics and fragrance of the rosemary. Pull back the skin of the chicken thighs. Drizzle the olive oil over the chicken meat and sprinkle …
From 5dollardinners.com


WHOLE OVEN ROASTED CHICKEN (LEMON ROSEMARY) - FOODIECRUSH
Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper. Pat the chicken …
From foodiecrush.com


ROASTED CHICKEN WITH GARLIC, ROSEMARY AND POTATOES
Instructions Checklist. Step 1. Preheat the oven to 375°. In a large mortar or mini-processor, combine the olive oil, garlic and rosemary with 1 tablespoon of salt and 1 teaspoon of …
From foodandwine.com


ROSEMARY GARLIC OVEN ROASTED CHICKEN - GOODIE GODMOTHER
This rosemary garlic oven-roasted chicken is flavorful and juicy! Oven-roasted chicken is an easy main dish you can turn into multiple meals! ... Washing the chicken …
From goodiegodmother.com


GARLIC ROSEMARY ROASTED CHICKEN - COLD WEATHER COMFORT
Drizzle chicken with melted butter. Roast chicken for 45 minutes at 425 degrees or until browned and juices are running clear. The temperature of the chicken should read 160 …
From coldweathercomfort.com


JUICIEST GARLIC ROSEMARY ROASTED CHICKEN - HUNGER THIRST PLAY
Juicy, flavorful and tender chicken beneath crispy herb-rubbed skin. If you've never made a roast chicken or if you've made thirty roast chickens, this is the perfect place to start. …
From hungerthirstplay.com


BAKED ROSEMARY CHICKEN THIGHS WITH GARLIC - THE KITCHEN …
Preparation: Using a sharp knife, dice your mushrooms on your chopping board and then put them in a bowl on the side. Mince your 3 garlic cloves using a garlic press or the flat surface …
From thekitchencommunity.org


GARLIC ROSEMARY SAUCE RECIPES ALL YOU NEED IS FOOD
Sep 27, 2013 · To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then …
From stevehacks.com


TESTING THE OVEN: GARLIC ROSEMARY ROASTED CHICKEN
Rinse and dry the chicken and place it on roasting pan. Place in the refrigerator uncovered, until ready to cook dinner. (this helps the skin dry out) Preheat oven to 220ºC (425ºF) Rub the …
From thepeachkitchen.com


BAKED GARLIC LEMON ROSEMARY CHICKEN - THE ROASTED ROOT
Marinate at least 1 hour, up to 8. When you’re ready to bake, preheat the oven to 375 degrees F and transfer the chicken to a large casserole dish. Bake for 35 minutes, then …
From theroastedroot.net


ROAST CHICKEN WITH LEMON, GARLIC, & ROSEMARY - ITALIAN FOOD …
Instructions. Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic. Place the chicken quarters in this dish, and turn the …
From italianfoodforever.com


    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #dietary     #low-sodium     #low-carb     #low-in-something     #meat     #whole-chicken     #4-hours-or-less

Related Search