Bakedchickenwithonionsgarlicrosemary Recipes

GARLIC AND ROSEMARY LEMON-ROASTED CHICKEN

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.

CARAMELIZED ONION AND GARLIC CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
• Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
• Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
• Spread the onion and garlic mixture over the top of the chicken breasts.
• Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
• Let the chicken rest for 5 minutes before serving.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY

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).

BAKED CHICKEN WITH ONIONS, GARLIC & ROSEMARY

Steps:

• Position oven rack in center of oven; preheat to 400F degrees.
• Rinse chicken parts& pat dry; season liberally with salt& pepper.
• In a large bowl, toss together onion rings, garlic, oil& rosemary.
• Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
• Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
• Drizzle with an additional 2 tbsp olive oil.
• Bake until chicken is done, approximately 45-55 minutes.

PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY

Steps:

• Heat oven to 450 degrees F and arrange rack in middle.
• In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
• Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
• Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.

LEMON AND GARLIC BAKED CHICKEN

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.

GARLIC ROSEMARY ROASTED CHICKEN

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.

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.