Garlic Butter Chicken With Herbs Recipes

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GARLIC HERB BUTTER ROAST CHICKEN



Garlic Herb Butter Roast Chicken image

Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

Provided by Karina

Categories     Dinner

Time 1h25m

Number Of Ingredients 10

4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
1/4 cup unsalted butter, (melted)
3 tablespoons olive oil
1/4 cup white wine, ((OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay)
1 lemon, (halved)
Salt and freshly ground pepper, (to taste)
2 tablespoons fresh chopped parsley
4 garlic cloves, (minced)
1 head of garlic roughly peeled and cut in half horizontally (through the middle crosswise)
3 fresh whole rosemary sprigs

Steps:

  • Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
  • Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
  • Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
  • Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
  • Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
  • Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
  • Baste again, then broil for a further 2-3 minutes, until golden.
  • Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 234 mg, Sodium 195 mg, ServingSize 1 serving

GARLIC CHICKEN WITH HERBS



Garlic Chicken with Herbs image

Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is fantastic with crusty Italian bread or mashed potatoes on the side. -Kathy Fleming, Lisle, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
10 garlic cloves, peeled and halved
1/4 cup white wine or chicken broth
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon minced fresh sage
1 cup chicken broth
Hot cooked rice of your choice

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 487mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN & GARLIC WITH FRESH HERBS



Chicken & Garlic with Fresh Herbs image

The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
10 garlic cloves, peeled and halved
2 tablespoons brandy or chicken stock
1 cup chicken stock
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1 tablespoon minced fresh chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

GARLIC BUTTER CHICKEN WITH HERBS



Garlic Butter Chicken with Herbs image

Make and share this Garlic Butter Chicken with Herbs recipe from Food.com.

Provided by Harley Seashell Pri

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1/2 cup of land o lakes margarine, soft
3 cloves garlic, minced
1/2 teaspoon garlic salt
1 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil

Steps:

  • Set the oven temperature to broil.
  • Combine the soft margarine with the minced garlic, the garlic salt, and the herbs.
  • Spread the butter mixture over the chicken breasts.
  • Place in the preheated oven for 15-20 minutes (or until no longer pink on the inside) basting and turning frequently.

Nutrition Facts : Calories 336.5, Fat 24.2, SaturatedFat 4.3, Cholesterol 68.4, Sodium 343.4, Carbohydrate 1.1, Fiber 0.1, Protein 27.7

CHICKEN WITH GARLIC HERB BUTTER



Chicken with Garlic Herb Butter image

Sometimes the simplest recipes are the best. Take a boneless, skinless chicken breast, cook it to perfection, and top it with homemade garlic herb butter. That's it! Serve this over rice, with a lovely simple salad, or both! Plus, this whole baked chicken recipe can be done in under 30 minutes, which makes it great for those busy weekday evenings when you need dinner done in a flash.

Provided by Tiffany

Categories     Main Course

Time 25m

Number Of Ingredients 11

4 boneless skinless chicken breasts (pounded to even ¾-inch thickness)
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon salt
¼ teaspoon cracked black pepper (or ⅛ teaspoon ground black pepper)
½ cup butter (slightly softened)
2 teaspoons minced garlic
½ teaspoon garlic powder
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh cilantro
1 teaspoon fresh thyme (or finely chopped fresh basil)

Steps:

  • Preheat oven to 475.
  • Season with salt and pepper on both sides.
  • Melt butter in a large skillet over medium heat. Drizzle in the olive oil.
  • Add the chicken and cook for 2-4 minutes on each side until browned (but not cooked through).
  • Transfer browned chicken to preheated oven (if not using an oven-safe skillet, transfer chicken to a greased baking dish first). Bake chicken for about 15 minutes until cooked through (internal temperature should read 165 degrees).
  • In a small bowl combine butter, garlic powder, minced garlic, and fresh herbs (see notes for using dried herbs) and mash/mix with a fork until combined.
  • When chicken is finished cooking, immediately top with a hearty spoonful of the garlic butter mixture. Allow it to melt over the chicken for a minute or two before slicing chicken. Enjoy!

Nutrition Facts : Calories 185 kcal, Carbohydrate 3 g, Protein 25 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 76 mg, Sodium 458 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC



Roast Chicken With Herb Butter, Onions and Garlic image

There's no better smell than that of a chicken roasting in the oven. Add garlic and onions and fresh herbs. This practically screams to be made for a family Sunday dinner. Don't leave your windows open while this is cooking, your entire neighborhood might just show up for dinner! From "Bon Apetit" magazine

Provided by yooper

Categories     Whole Chicken

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 15

7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley, plus
3 sprigs fresh parsley
1 tablespoon chopped fresh thyme, plus
3 sprigs fresh thyme
1 tablespoon chopped fresh rosemary, plus
3 sprigs fresh rosemary
1/4 teaspoon fennel seed, crushed
1/2 teaspoon coarse salt
1 (7 1/4 lb) roasting chickens, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low sodium chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour

Steps:

  • Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.
  • (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400.
  • 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 loosley 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 the oven.
  • Scatter garlic cloves around chicken.
  • Brush chicken, onions and garlic with 1 tablespoon herb butter.
  • Roast chicken and vegtables 30 minutes.
  • Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegtables.
  • Continue to roast until chicken is golden and thermometer 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 the 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 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.

Nutrition Facts : Calories 1413.2, Fat 104.9, SaturatedFat 37, Cholesterol 441.1, Sodium 680.3, Carbohydrate 13.8, Fiber 1.9, Sugar 4, Protein 94.2

ROAST CHICKEN WITH GARLIC-HERB BUTTER



Roast Chicken with Garlic-Herb Butter image

When making roast chicken, the key to getting crispy, golden skin is to season your bird in advance and leave it in the fridge overnight. The chicken roasts directly on top of a baguette, which absorbs the pan drippings for a side as tasty as the main event.

Provided by Anita Lo

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup butter, softened
1 lemon
2 cloves garlic, finely chopped
1 tablespoon chives, chopped
1 tablespoon thyme, chopped
Kosher salt
Freshly ground black pepper
1 3½?4½ lb. whole chicken, about 1.6?2 kg
1 rib celery
1 small onion
1 small carrot
1 day-old baguette, sliced lengthwise
1/2 cup water or chicken stock

Steps:

  • The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
  • The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
  • After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
  • Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.

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From recipesauce.netlify.app


SHEET PAN GARLIC HERB BUTTER CHICKEN & POTATOES - CAFE DELITES
2020-12-18 Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside. Combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl. Place chicken on the baking sheet and arrange the potatoes all around the chicken.
From cafedelites.com


GARLIC-BUTTER CHICKEN BITES RECIPE | EATINGWELL
These garlic-butter chicken bites are coated in a tangy, buttery sauce with plenty of garlic. Enjoy these tasty bites with a toothpick as an appetizer, or serve as a main dish over pasta, rice or mashed potatoes.
From yozya.strangled.net


GARLIC HERB BUTTER ROASTED CHICKEN - CHEFJAR
Preheat oven to 450°F/232°C. Season chicken with salt and pepper, stuff, pour and rub marinade over it. Roast chicken in a roasting pan or skillet that allows hot air to reach all the sides until golden brown appearance. Reduce the temperature to 350°F/77°C. Cook until cooked through, basting from time to time.
From chefjar.com


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