Garlic Roasted Chicken Recipes

Steps:

• Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
• Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
• Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
• Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
• Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
• Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

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.

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.

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:

• In a medium saucepan, combine the Lemon Beurre Blanc, roasted peppers, garlic, and feta cheese and heat over low heat. Keep warm until ready to use, stirring occasionally.
• Preheat a grill or grill pan. Place chicken breasts on grill and grill on both sides until completely cooked through. Remove from grill and place on a serving plate. Spoon sauce over the chicken and garnish with crumbled feta cheese.
• Sweat the shallots and garlic in 1 tablespoon of butter in a medium saucepan over medium-high heat. Add the wine and lemon juice and cook until reduced by half. Add the cream and reduce until it reaches a sauce consistency. Reduce the heat to low and whip in the butter. Season, to taste, with salt and pepper.

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.

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

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.