Basil Roasted Chicken With Garlic Sauce Recipes

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ROASTED CHICKEN WITH ROASTED GARLIC SAUCE AND WHITE TRUFFLE OIL WITH HERBED POTATO PUREE



Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Yield 4 servings

Number Of Ingredients 25

1 cup olive oil
1/4 cup roughly chopped garlic
1/4 cup roughly chopped fresh thyme leave
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh rosemary
2 chickens, about 2 1/2 pounds each
Salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, roughly chopped
1 cup port wine
8 cups chicken stock
2 heads roasted garlic, cloves removed
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons white truffle oil
1 cup basil leaves, tightly packed
2 tablespoons pine nuts
2 cloves garlic
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
6 red potatoes, peeled, cut into chunks and cooked until soft
1/2 cup milk, scalded
3 tablespoons butter

Steps:

  • For the chicken: Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.
  • For the sauce: In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil.
  • For the potato puree: Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE



Basil Roasted Chicken with Garlic Sauce image

Another delectable roast chicken entree. The meat is herb infused with basil, and a garlic sauce is made from the pan juices and 30 cloves of roasted, sweet garlic! Make sure you clear your social calender for the next three days after eating this one!

Provided by yooper

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken (about 2 1/2 to 3 lb.)
2 tablespoons unsalted butter, softened
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup fresh basil leaf (or other fresh herbs)
30 cloves garlic, unpeeled
1/4 cup lemon juice
2 cups chicken stock or 2 cups low sodium chicken broth
salt & freshly ground black pepper
fresh basil leaf (to garnish)

Steps:

  • Preheat the oven to 350 degrees.
  • Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
  • Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
  • Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
  • Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
  • Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
  • Add the lemon juice and stock.
  • Place the chicken, breast-side up, on top of the garlic and stock.
  • Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
  • Transfer the chicken to a heated platter and tent with foil to keep warm.
  • Pour the juices with the garlic cloves into a blender and puree the mixture.
  • (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
  • Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
  • Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

GARLIC AND BASIL BAKED CHICKEN THIGHS



Garlic and Basil Baked Chicken Thighs image

Very easy recipe using chicken thighs, garlic, basil, and rosemary. Serve with rice.

Provided by scottjolened

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 6

Number Of Ingredients 8

6 chicken thighs
salt and ground black pepper to taste
1 yellow onion, diced
¼ cup chopped fresh basil, or to taste
3 cloves garlic, sliced
2 teaspoons finely chopped fresh rosemary
1 ½ cups chicken broth
3 cups diced carrots

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
  • Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 10.5 g, Cholesterol 71 mg, Fat 12.1 g, Fiber 2.6 g, Protein 20.3 g, SaturatedFat 3.4 g, Sodium 112.2 mg, Sugar 4.8 g

CHICKEN WITH GARLIC SAUCE



Chicken with Garlic Sauce image

"Wow" is sure to be the unanimous response from guests after their first bite of this moist herb chicken with garlic sauce. I received this recipe from my brother, and we were surprised at how savory the sauce is. -Paula Bolt, Eden Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons all-purpose flour, divided
1-1/2 teaspoons minced fresh rosemary or .4 teaspoon dried rosemary, crushed
1-1/2 teaspoons rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/2 pounds)
2 tablespoons olive oil, divided
20 garlic cloves, halved lengthwise
1/2 cup chopped onion
1/4 teaspoon crushed red pepper flakes
1/4 cup white wine or reduced-sodium chicken broth
1-1/4 cups reduced-sodium chicken broth
1 tablespoon butter, melted
3 tablespoons minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.

Nutrition Facts :

CHICKEN WITH GARLIC, BASIL, AND PARSLEY



Chicken with Garlic, Basil, and Parsley image

VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.

Provided by KITTY731

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 50m

Yield 4

Number Of Ingredients 7

1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
2 tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
  • Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 4.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 354.7 mg, Sugar 1.7 g

GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI



Garlic Basil Chicken With Red Roasted Pepper Alfredo Spaghetti image

Make and share this Garlic Basil Chicken With Red Roasted Pepper Alfredo Spaghetti recipe from Food.com.

Provided by shaulafritsch

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

3 -4 chicken breasts, thawed
1/2 cup melted smart balance butter
2 garlic cloves, finely chopped
6 -8 fresh basil leaves, chopped
15 ounces gar classico red roasted pepper alfredo sauce
0.5 (13 1/4 ounce) package of multigrain spaghetti noodles

Steps:

  • Pre-heat oven 350.
  • Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
  • Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
  • Bake uncovered for 15 minutes.
  • Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
  • Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
  • Serve. Pepper to taste.

ROASTED-GARLIC BASIL SAUCE



Roasted-Garlic Basil Sauce image

Categories     Sauce     Blender     Garlic     Herb     Vegetable     Lemon     Basil     Squash     Zucchini     Summer     Gourmet

Number Of Ingredients 6

4 large garlic cloves
1 medium zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
1/2 cup water
2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 425°F.
  • Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.
  • Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled.
  • In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.

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