Chicken With Onions And Garlic Recipes

CHICKEN WITH ONIONS AND GARLIC

Steps:

• Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
• Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
• Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.

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.

ROASTED CHICKEN WITH GARLIC AND ONIONS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Chop one garlic clove in half. Rub both sides all over chicken.
• Coarsely chop onion and remaining garlic cloves and stuff them into chicken cavity.
• Cover the chicken with paprika.
• Season chicken with salt and pepper to taste.
• Place a small amount of water in the bottom of the roasting pan.
• Place chicken in roasting pan.
• Bake for 2 hours or until chicken reaches an internal temperature of 180 degrees.
• Every 30 minutes, baste chicken with its own juices or using some chicken stock.

CHICKEN AND GARLIC

Steps:

• Heat the oil in a large skillet over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the cilantro and lime juice, and season with salt and pepper. Cook just until heated through. Serve with rice.

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.

DAN'S LEMON, ONION AND GARLIC CHICKEN

Steps:

• Melt butter and add the olive oil, lemon juice, rosemary, garlic salt, salt & pepper.
• Take chicken breasts & marinate in mixture.
• Place in the refrigerator for a minimum of 30 minutes.
• Remove chicken from refrigerator.
• Preheat BBQ.
• Leave chicken at room temperature for 15 minutes.
• Place each piece of chicken on separate piece of aluminum foil.
• Cut lemon into 8 slices.
• Place 2 lemon slices, 1/4 of the onions and 1/4 of the garlic under each chicken breast and then place 2 lemon slices, 1/4 of the onions and 1/4 of the garlic on top of each chicken breast.
• Wrap the foil securely around each piece of chicken.
• Place foiled chicken on grill and BBQ on hot coals for 8 minutes. Flip over and BBQ the other side for 8 minutes.
• Ready to serve.

A GOOD EASY GARLIC CHICKEN

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.

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC

Steps:

• Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
• Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
• Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

GARLIC BROWN SUGAR CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken thighs with salt and pepper.
• Heat a cast-iron skillet or pan over medium-high heat, and add the chicken skin side down.
• Cook the chicken until it has a dark brown and crispy skin. Flip the chicken and cook until the chicken is cooked through, about 5 more minutes. Remove the chicken from the pan and set aside.
• Add the garlic and onion to the remaining chicken fat and cook, stirring frequently until the onions are softened and caramelized.
• Add the brown sugar, chicken broth, thyme, and parsley and stir to combine. Bring the sauce to a boil and and cook for 1-2 minutes, until slightly reduced.
• Add the chicken back to the pan and coat it in the garlic brown sugar sauce.
• Enjoy!

CARAMELIZED GARLIC & ONION CHICKEN

Steps:

• Heat oven to 400ºF.
• Melt butter in large skillet on medium heat. Add onions; cover. Cook 9 min. or until onions are tender, uncovering after 3 min. and stirring frequently. Stir in garlic; cook 8 to 10 min. or until onions are golden brown, stirring occasionally. Stir in 3 Tbsp. steak sauce and sugar; cook and stir 2 min.
• Place chicken in shallow baking dish. Mix remaining steak sauce and mustard; spread over chicken. Top with onions.
• Bake 30 min. or until chicken is done (165ºF). Serve topped with cheese and sauce from bottom of dish.