Garlic Chicken With Herbed Potatoes Recipes

GARLIC HERBED CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

GARLIC CHICKEN AND POTATOES

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

GARLIC CHICKEN WITH HERBS

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.

HERB AND GARLIC CHICKEN AND VEGETABLES

Steps:

• Heat oven to 425°F. Remove skin from chicken if desired. In small bowl, mix oil, soup mix and broth. Brush both sides of chicken pieces with about half of the oil mixture.
• In large bowl, mix celery, onion, carrots, potatoes and remaining oil mixture. Arrange vegetables in ungreased 15x10x1-inch pan. Bake 15 minutes.
• Place chicken pieces in pan, overlapping vegetables if necessary. Bake 35 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

HERBED GARLIC POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

GARLIC CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slice the potatoes into thick strips like steak fries, and layer them in the bottom of a 9x13 inch pan. Drizzle with 2 tablespoons olive oil, and dust with 1 tablespoons of the adobo seasoning. Arrange the chicken pieces on top of the potatoes. Drizzle the remaining olive oil onto the chicken, and sprinkle the rest of the adobo seasoning. Sprinkle the sliced garlic around the chicken.
• Bake, uncovered for 1 hour, or until the chicken is no longer pink, and the juices run clear. If using a meat thermometer, the internal temperature should be 175 degrees F (79 degrees C). If the chicken becomes too dark before it has finished cooking, cover the dish with aluminum foil.

GARLIC CHICKEN WITH HERBED POTATOES

Steps:

• For the marinade, whisk the first five ingredients together, season with black pepper and a large pinch or two of sugar. Finely grate the zest of half a lemon and set aside, then squeeze the lemon juice from that half into the marinade.
• Put the chicken in a nonmetallic dish and spoon the marinade over. Halve the other lemon and add the three halves to the chicken, and marinate until ready to cook. (This can be done up to two hours ahead or overnight if that suits you better.)
• Just over an hour before you want to eat, preheat the oven to 200C/gas 6/fan 180C. Cut a thin slice off the top of the garlic (this makes it easier to squeeze it out later) and halve the potatoes or cut them into largish chunks, depending on their size. Drain most of the marinade into a roasting tin and add the potatoes and garlic, tossing to make sure that they are coated in the oil. Roast, uncovered, for about 20 minutes.
• Add the chicken, rosemary and lemon to the tin, scraping in any bits of marinade. Toss to mix, arrange the chicken skin-side up and season well with salt, then roast for another 40-45 minutes or until the potatoes are fully cooked, and the chicken is golden and crisp and the garlic is squashy. Mix the reserved lemon zest and parsley, scatter over the chicken and serve immediately with seasonal green vegetables or salad. The best way to eat the garlic is to squash it out of its skin with a knife and spread it onto the roasted potatoes and chicken.

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

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.

ROASTED CHICKEN WITH HERBED POTATOES

Steps:

• Whisk together oil, mustard, vinegar, and herbs.
• Season to taste with a bit of salt & pepper and a large pinch or two of brown sugar.
• Cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade.
• Place chicken in a non-metal dish and pour marinade on top to coat.
• Cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight.
• Preheat oven to 200°C (400°F).
• Cut a thin slice of of the top of each garlic head, exposing the cloves.
• Drain marinade into a large roasting pan (big enough to also hold chicken later on) and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes.
• Set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc.
• Using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again).
• Season well with salt & pepper (be generous), to taste.
• Roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy.
• Combine the reserved lemon zest and parsley and sprinkle over the chicken.
• Serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.

ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES

Steps:

• Season chicken inside and out with salt and pepper.
• Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
• As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
• Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
• Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
• Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
• Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.