Baked Chicken With Citrus And Garlic Marinade Recipe 455

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GARLIC AND CITRUS CHICKEN



Garlic and Citrus Chicken image

Provided by Giada De Laurentiis

Time 2h5m

Yield 6

Number Of Ingredients 11

1 5 to 6-pound whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange (quartered)
1 lemon (quartered)
1 head garlic (halved crosswise, plus 3 garlic cloves, chopped)
2 14-ounce cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate (thawed)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Steps:

  • Position the rack in the center of the oven and preheat to 400 degrees F.
  • Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
  • Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
  • Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce

Nutrition Facts : ServingSize 6

LEMON AND GARLIC BAKED CHICKEN



Lemon and Garlic Baked Chicken image

Provided by Kardea Brown

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

1/2 cup plus 2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons garlic powder
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
One 3 1/2- to 4-pound chicken, cut into pieces
2 tablespoons unsalted butter
1 teaspoon honey, plus more if needed
1 teaspoon chopped fresh oregano
4 cloves garlic, minced
Juice of 2 lemons (about 1/4 cup) plus 1/2 teaspoon lemon zest
One 4-ounce jar diced pimientos, drained
1/4 cup chopped fresh parsley
Lemon wedges, for garnish

Steps:

  • Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
  • For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

BAKED CHICKEN WITH CITRUS AND GARLIC MARINADE RECIPE - (4.5/5)



Baked Chicken with Citrus and Garlic Marinade Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 12

Marinade:
6 chicken thighs and legs
1 onion sliced thin
4 cloves of garlic - chopped
1/2 cup fresh Italian parsley - chopped
1/2 tsp. garlic powder
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
1/4 tsp. dried oregano
2 tablespoons of lime juice
2 tablespoons of olive oil

Steps:

  • Combine all of the ingredients for the marinade and place the chicken legs and thighs in the marinade. Let this sit in the marinade for at least half and hour or longer. Preheat Oven 350 degrees: Place the chicken in a baking pan and bake for 45-50 minutes or until the juice from the thigh runs clear.

LEMON GARLIC CHICKEN



Lemon Garlic Chicken image

This time-tested recipe was given to me by my sister. The garlic is sweet and tender.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 boneless skinless chicken breast halves (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
10 garlic cloves, peeled
1-1/2 teaspoons canola oil
5 tablespoons chicken broth, divided
1/4 cup dry white wine or additional chicken broth
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1-1/2 teaspoons cornstarch

Steps:

  • Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.

Nutrition Facts :

ROBUST GARLIC BAKED CHICKEN



Robust Garlic Baked Chicken image

A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon.

Provided by Jennifer Goldberg

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h10m

Yield 5

Number Of Ingredients 10

1 (3 pound) whole chicken
1 cup unsalted butter, softened
1 lemon
3 tablespoons minced garlic
5 cloves garlic
¼ cup chopped fresh rosemary
5 sprigs fresh rosemary
salt to taste
ground black pepper to taste
1 teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
  • Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
  • Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
  • Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.

Nutrition Facts : Calories 688 calories, Carbohydrate 5.8 g, Cholesterol 214.1 mg, Fat 57.6 g, Fiber 1.7 g, Protein 38 g, SaturatedFat 29.1 g, Sodium 119.6 mg, Sugar 0.2 g

CITRUS-MARINATED CHICKEN



Citrus-Marinated Chicken image

This is a great dish for a summer meat. The marinade gives the chicken an appetizing flavor and helps keeps it succulent and moist during cooking. Time does not include marinating time.

Provided by teresas

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts, bone in
1 tablespoon mild chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 orange, juice and rind
3 limes, juiced
1 pinch sugar
8 -10 garlic cloves, finely chopped
1 bunch cilantro, coarsely chopped, plus a few sprig to garnish
2 tablespoons extra virgin olive oil
1/2 cup beer, tequila (optional) or 1/2 cup pineapple juice (optional)
salt and pepper

Steps:

  • Place the chicken in a nonmetallic dish.
  • Mix the remaining ingredients together in a bowl and season to taste.
  • Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
  • If possible, let marinate in the refrigerator for 24 hours.
  • Preheat the broiler to medium.
  • Remove the chicken from the marinade and pat dry with paper towels.
  • Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
  • Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
  • Garnish with cilantro springs.

Nutrition Facts : Calories 364.6, Fat 21.1, SaturatedFat 4.9, Cholesterol 92.8, Sodium 132.7, Carbohydrate 13.8, Fiber 3.9, Sugar 4.4, Protein 32.1

GARLIC AND CITRUS CHICKEN



Garlic and Citrus Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 11

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Steps:

  • Position the rack in the center of the oven and preheat to 400 degrees F.
  • Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
  • Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
  • Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

GIADA DE LAURENTIIS'S GARLIC AND CITRUS CHICKEN



Giada De Laurentiis's Garlic and Citrus Chicken image

I watched Giada make this on a recent episode of "Everyday Italian" on the Food Network. It is SO GOOD and pretty easy to prepare. She made the Penne with Spinach Sauce to go with it.

Provided by Kerry Ciulla

Categories     Chicken

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (5 -6 lb) roasting chickens, neck and giblets discarded
salt & freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14 ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
kitchen string or butcher kitchen twine

Steps:

  • Position the rack in the center of the oven and preheat to 400 degrees F.
  • Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
  • Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
  • Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Nutrition Facts : Calories 637.8, Fat 44.2, SaturatedFat 11.9, Cholesterol 178.2, Sodium 208.2, Carbohydrate 13.7, Fiber 1.2, Sugar 7.2, Protein 45.8

EASY GRILLED CHICKEN WITH CITRUS MARINADE



Easy Grilled Chicken With Citrus Marinade image

This easy grilled chicken recipe is a fast track to dinner. This grilled chicken breast is never dry, thanks to a marinade that's sourced from the pantry.

Provided by Kendra Vaculin

Yield 4 servings

Number Of Ingredients 10

2 large shallots, finely chopped
4 garlic cloves, finely grated
⅔ cup extra-virgin olive oil, plus more for grill
¼ cup sherry vinegar or red wine vinegar
3 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 tsp. sugar
½ tsp. freshly ground black pepper
4 skinless, boneless chicken breasts (about 1½ lb.)

Steps:

  • Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
  • Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
  • Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
  • Serve chicken with reserved marinade spooned over.

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Directions. Position the rack in the center of the oven and preheat to 400 degrees F. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
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LEMON GARLIC BAKED CHICKEN DRUMSTICKS - THE MEDITERRANEAN DISH
2020-03-01 Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours. When ready, heat the oven to 450 degrees F.
From themediterraneandish.com


ROAST CITRUS ROSEMARY CHICKEN - THE MEDITERRANEAN DISH
2021-09-23 Cover and refrigerate if marinating for longer than 30 minutes) Roast in a high-heated oven .Transfer the chicken and the marinade to a braising pan or baking dish. Roast on the middle rack of the oven at 425 degrees F for about 45 minutes (rotate the pan 180 degrees after 30 minutes). Brush with honey and broil for amazing color and crispy ...
From themediterraneandish.com


EASY LEMON GARLIC ROASTED CHICKEN RECIPE - FROM SCRATCH FAST
2020-10-14 Instructions. Preheat the oven to 450˚F (230˚C). Lightly oil a large baking dish (9x13-inches or larger). Season the chicken generously with salt and pepper. Arrange the chicken in the dish. In a small bowl, whisk together the lemon zest, lemon juice, garlic and oregano. Whisk in the olive oil.
From fromscratchfast.com


BAKED CHICKEN WITH CITRUS AND GARLIC MARINADE - RECIPES, …
Baked Chicken with Citrus and Garlic Marinade. Ingredients. 6 chicken thighs and legs . Marinade: 1 onion sliced thin. 4 cloves of garlic – chopped. ½ cup fresh Italian parsley - chopped. ½ tsp. garlic powder. ½ tsp. salt. 1 tsp. sugar. ¼ tsp. black pepper. ¼ tsp. dried oregano. 2 tablespoons of lime juice. 2 tablespoons of olive oil. Preparation. 1. Combine all of the …
From foodista.com


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