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 & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
GARLIC HERB ROAST
This amazing Roast Chicken is perfectly seasoned with garlic, butter and herbs for maximum flavor. Crispy, golden skin, juicy, flavorful meat and easy enough for weeknights! Everyone needs this deliciously simple roast chicken recipe in their repertoire! It's a recipe that works equally well for Sunday dinners, dinner parties with friends or a hearty weeknight meal. // Mom On Timeout
Provided by Trish - Mom On Timeout
Categories Dinner Entree Main Course Main Dish
Number Of Ingredients 12
Steps:
- Remove neck and giblets from the cavity. Remove any feathers that might still be on the chicken. Rinse and pat dry chicken with paper towels. Loosen the skin on the top of the chicken by slowly and carefully pressing your fingers under the skin of the breast while pressing down on the breast meat.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a baking dish or roasting dish large enough for the chicken on top of the baking sheet (this is for any splattering or spills). Spray baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top.
- Season the chicken liberally with salt and pepper.
- In a medium bowl, combine the juice from the lemons, olive oil, minced garlic, parsley, chopped rosemary, oregano and softened butter. Rub butter mixture over the entire exterior of the chicken making sure to coat the top of the skin as well as rub under the skin that you loosened. Finally, rub the remaining butter mixture inside the cavity.
- Stuff the cavity with garlic, rosemary sprigs and quartered lemons. Tie the legs together with kitchen string or twine, tuck wing tips under the body of the chicken and place the chicken breast side up in the prepared baking dish.
- Place the baking dish in the oven. Roast for 1 hour 15 minutes. Baste at 30 minutes and then again every 20 minutes or so. Continue roasting until juices run clear when a knife or skewer is inserted between the leg and the body. Use a meat thermometer to make sure chicken has reached an internal temperature of 165°F. If at anytime, the chicken seems to be getting too dark, tent with foil and continue roasting.
- Baste again at the end, then broil for about 2 to 3 minutes or until golden brown and extra crispy. (Optional but encouraged.)
- Remove from the oven, cover with foil and let stand for about 15 minutes before carving. Drizzle with pan juice when serving.
Nutrition Facts : Calories 508 kcal, Carbohydrate 9 g, Protein 28 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 139 mg, Sodium 107 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 23 g, ServingSize 1 serving
GARLIC AND HERB ROASTED TURKEY
Our recipe specialists use an easy herb rub to turn out a tender, tasty turkey with beautiful golden skin. Lemon adds a pleasant flavor to the gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 14 servings (2 cups gravy).
Number Of Ingredients 13
Steps:
- Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving., Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 541 calories, Fat 24g fat (7g saturated fat), Cholesterol 245mg cholesterol, Sodium 225mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 73g protein.
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