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.
CITRUS-GARLIC ROASTED CHICKEN
Provided by Claire Robinson
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
- Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
- Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
GARLIC CHICKEN BREASTS
Easy marinade with next-day, quick, oven roast.
Provided by Kristel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h35m
Yield 2
Number Of Ingredients 5
Steps:
- Mix olive oil, lime juice, garlic, salt, and black pepper in a bowl or resealable bag; add chicken. Marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Transfer chicken from marinade to a shallow baking pan. Discard remaining marinade. Season chicken breasts with salt and black pepper.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 378 calories, Carbohydrate 4 g, Cholesterol 64.6 mg, Fat 29.8 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 58.1 mg, Sugar 0.6 g
GARLIC MARINATED CHICKEN
This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a bowl or a large zip top bag. Stir the ingredients in the dish until combined.
- If using breasts, fillet each chicken breast into two thinner pieces. Place the chicken in the bag or in a shallow dish, then pour the marinade over top, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes, or up to 8 hours (refrigerated), turning occasionally to maximize the chicken's contact with the marinade.
- When ready to cook, heat a large skillet over medium. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). Cook two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.
- Transfer the cooked chicken from the skillet to a cutting board and let rest for five minutes before slicing and serving.
Nutrition Facts : ServingSize 1 Serving, Calories 331.5 kcal, Carbohydrate 2.28 g, Protein 38.35 g, Fat 11.3 g, Fiber 0.4 g, Sodium 432.18 mg
GARLIC MARINATED ROASTED CHICKEN
This is a Cuban dish that goes really well with rice and beans and fried plantains. This smells wonderful while it's cooking. Don't be alarmed by the amount of garlic, it will be okay. Prep time includes marinating time.
Provided by Hey Jude
Categories Chicken
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub the chicken inside and out with the minced garlic.
- Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped.
- Place the chicken in a glass bowl and pour the marinade over, turning the chicken to make sure the marinade is spread evenly; refrigerate one hour.
- Remove the chicken from the marinade (discard the marinade) and preheat your oven to 375°.
- In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time.
- Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done.
- Place the chicken on a carving board and cut into serving pieces.
Nutrition Facts : Calories 645.4, Fat 44.9, SaturatedFat 10.8, Cholesterol 155.2, Sodium 733.8, Carbohydrate 9.2, Fiber 0.6, Sugar 1.7, Protein 39.6
GARLIC ROASTED CHICKEN
This recipe is deceptively simple, yet it never fails to get rave reviews from family and friends alike. Any leftovers can be reheated for another night's meal.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 3-4 servings.
Number Of Ingredients 10
Steps:
- Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with foil. Bake at 375° for 45 minutes, basting occasionally. Remove foil; bake 40-45 minutes longer or until juices run clear and a thermometer reads 180°, basting occasionally. Add additional wine or broth to pan of liquid evaporates. , Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chicken.
Nutrition Facts :
CHICKEN MARINATED IN GARLIC OIL
It's easy to find whole chicken precut at the store, but you can save money if you butcher it at home. This recipe for garlic-oil marinated chicken will please any crowd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 5
Steps:
- In a large zip-top plastic bag, combine garlic oil and cloves, lemons, parsley, and chicken. Shake to coat and let sit at room temperature 30 minutes (or refrigerate, up to overnight).
- Preheat oven to 450 degrees. Transfer garlic cloves, lemons, and chicken to a roasting pan or rimmed baking sheet. Season chicken with salt and pepper and roast until skin is golden and chicken is cooked through, 30 to 35 minutes.
Nutrition Facts : Calories 522 g, Fat 32 g, Fiber 3 g, Protein 53 g
ROASTED GARLIC MARINADE
Make and share this Roasted Garlic Marinade recipe from Food.com.
Provided by Abby Girl
Categories Pork
Time 35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Roast garlic at 350°F for 8 - 10 minutes or until just beginning to brown.
- Place in blender with chipotle peppers, soy sauce and pepper. Blend on high until pureed and smooth.
- With motor running, slowly add oil until smooth and well incorporated.
Nutrition Facts : Calories 765.8, Fat 56.2, SaturatedFat 7.8, Sodium 8083.9, Carbohydrate 52.5, Fiber 11.6, Sugar 14.9, Protein 22.8
GARLIC LIME ROASTED CHICKEN DRUMSTICKS
Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!
Provided by Lizeth Gonzalez-Stewart
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
- Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
- Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
- Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 1.4 g, Cholesterol 76 mg, Fat 10.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.4 g
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- Combine garlic, oregano, lemon juice, olive oil, salt and pepper in a mixing bowl and add the chicken. Rub the marinade all over the chicken and allow to marinade for 1-2 hours; if you can leave it overnight in the fridge, the flavours will be more developed. If in a rush, set aside for 15-20 minutes.
- Preheat the oven the 200 C/ 400 F. If the chicken was in the fridge, remove and allow to come to room temperature for 20 miuntes before cooking.
- Heat a tablespoon of oil in a large skillet or frying pan over medium-high heat. Rub off some of the chicken marinade from the skin side of the chicken (to prevent it from burning) and add the chicken pieces, skin side down to the hot skillet. Reserve the marinade in the bowl. Cook for 3-4 minutes each side, over medium high heat.
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