ROASTED CHICKEN WITH GARLIC BUTTER
Use this simple to follow recipe to create the ultimate Sunday dinner roasted chicken with a delicious lemon garlic butter. A delightful easy chicken dinner recipe!
Provided by Katie Hale
Categories Main Dish
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F;
- Remove the neck and innards from inside the chicken and rinse it inside and out then pat dry and set aside;
- Melt the butter in a small bowl;
- Combine the melted butter, olive oil, minced garlic, the juice and zest of one lemon, parsley, and 1 sprig rosemary chopped together and whisk until blended;
- Sprinkle the salt and pepper over all sides of the chicken;
- Brush the butter mixture over the chicken coating all sides and adding more under the skin until the chicken is thoroughly coated inside and out with garlic butter;
- Inside the chicken cavity, stuff the halved clove of garlic, half a lemon sliced or quartered, a single sprig of rosemary, and if desired, chopped onion and celery;
- Roast at 400F for 45 minutes then remove the chicken and baste with the excess juices in the pan;
- Now, add the additional two sprigs of rosemary and slices of lemon to the pan and cover the chicken with aluminum foil, you may also squeeze the additional 1/2 lemon over the top of the chicken at this time;
- Roast for an additional 20 minutes or until the internal temperature reaches 165F;
- Uncover and broil for 4-5 minutes to crisp the skin;
- Remove from the oven and cover to rest for an additional 10 minutes before carving to serve.
Nutrition Facts : Calories 653 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 215 milligrams cholesterol, Fat 42 grams fat, Fiber 1 grams fiber, Protein 63 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 343 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
GARLIC HERB BUTTER ROAST CHICKEN
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
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 ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
ROAST CHICKEN WITH GARLIC-HERB BUTTER
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
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.
GREEN-GARLIC-RUBBED BUTTERY ROAST CHICKEN
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable underneath skin that crackles.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Roast Poultry Chicken Garlic Butter Lemon Food Processor Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Kid-Friendly Spring
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting.
- Place a rack in middle of oven; preheat to 325°F. Coarsely chop 4 green garlic stalks; transfer to a food processor. Pulse until very finely chopped. Add zest and butter and pulse until almost smooth. Cut remaining 4 green garlic stalks in half lengthwise; set aside.
- Pat chicken dry again with paper towels (this will help the butter adhere and get the skin nicely browned). Smear garlic butter all over chicken. Gently lift the skin on the breast away from the flesh and rub some butter inside.
- Toss reserved green garlic and oil in a large cast-iron skillet or 13x9" baking dish to coat; season with salt. Tie chicken legs together with kitchen twine and tuck wings underneath back. Place chicken, breast side up, on top of garlic in skillet.
- Roast chicken, rotating pan halfway through for even browning, until skin is golden and an instant-read thermometer inserted into the thickest part of breast registers 155°F (don't worry; temperature will climb to 165°F as the chicken rests), 80-90 minutes. Let chicken rest at least 20 minutes and up to 45 minutes.
- Transfer chicken to a cutting board and carve as desired. Serve with roasted green garlic alongside.
GARLIC BUTTERMILK ROAST CHICKEN
Buttermilk roast chicken with a twist of Southern cooking. If you have time, let the chicken soak in buttermilk for an hour or overnight.
Provided by ckh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 5
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
- Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
- Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 39.6 g, Cholesterol 103.6 mg, Fat 6 g, Fiber 2.1 g, Protein 43.1 g, SaturatedFat 2.3 g, Sodium 268.7 mg, Sugar 2.4 g
GARLIC BUTTER ROAST CHICKEN
This roast chicken is perfectly tender & juicy on the inside with a garlic-butter crispy skin!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)
- Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.
- Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.
- Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.
- Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.
- Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.
- Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.
- Remove the chicken from the oven and let rest 10-15 minutes before serving.
- Serve with the melted garlic butter in the pan if desired.
Nutrition Facts : Calories 458 kcal, Carbohydrate 2 g, Protein 36 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 150 mg, Sodium 135 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
GARLIC-BUTTER RUBBED CHICKEN WITH ROASTED ORANGES AND RED ONIONS
The age-old pairing of chicken and citrus gets a delicious update. Orange wedges stand in where lemon often appears, and red onions provide a piquant balance. Slices of each cook inside the chicken and alongside it. The meat is kept moist and the skin crisp, thanks to a few tablespoons of orange-garlic butter rubbed in between.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
- Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
- Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
- Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.
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- Arrange a rack in the center of the oven, and preheat to 375 degrees F set for convection baking if you have it (see notes). Line the bottom of a roasting pan with aluminum foil. Set aside.
- Mince four (4) of the three (3) garlic cloves. In a small pot over low heat, mix the minced garlic with the butter, herbs, onion powder and the lemon juice and zest. Season with salt and pepper, to taste.
- Remove the neck bone and giblets from inside of the chicken's cavity. Pat the chicken dry with paper towels. Place the chicken, breast side up on a rack inside a shallow roasting pan, or a deep baking pan.
- Place the roasting pan in the center of the oven and bake for one hour. After an hour, use an instant-read thermometer to check the temperature if you are not using a cooking thermometer with probe. At this point, the internal temperature should be hovering around 150 degrees. Brush the chicken in its own juices from the bottom of the pan. Return the chicken to the oven and continue to roast. Tent the chicken with foil it begins to over-brown.
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