Garlic Chickentake Two Recipes

Steps:

• Combine olive oil, garlic, salt and pepper in a bowl.
• Add chicken, and make sure the chicken gets well coated.
• Leave in the fridge for at least an hour, then grill until chicken is browned and cooked through (takes about 5-10 minutes in the Foreman Grill).

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:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Steps:

• Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half.
• Sprinkle chicken with 1/8 teaspoon salt and pepper.
• Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
• Add the chicken to the pan and cook until browned on one side, about 5-6 minutes. Turn it over and return the garlic to the pan.
• Add wine and cook for 1 minute.
• Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl.
• Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer.
• Cover and cook until the chicken is cooked through and the garlic is tender, 10-11 minutes.
• Serve the chicken with the sauce, sprinkled with chives (or scallion greens).