Garlic Roasted Chicken Breasts Recipes

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GARLIC-ROASTED CHICKEN



Garlic-Roasted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 11/2 pounds)
Kosher salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 tablespoons white wine vinegar

Steps:

  • Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
  • Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
  • Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
  • Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

GARLIC CHICKEN BREASTS



Garlic Chicken Breasts image

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

¼ cup olive oil
¼ cup lime juice
1 tablespoon minced garlic
salt and ground black pepper to taste
2 skinless, boneless chicken breast halves

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-ROASTED CHICKEN BREASTS



Garlic-Roasted Chicken Breasts image

In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover chicken can be used in dishes like chicken enchiladas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 5

4 heads garlic
8 sprigs fresh oregano
2 whole roaster chicken breasts (3 1/2 pounds each), rinsed and patted dry
2 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
  • Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
  • Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
  • Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.

GARLIC-ROASTED CHICKEN BREASTS



Garlic-Roasted Chicken Breasts image

Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh, perfumed throughout by a pocket filled with herbed garlic paste.

Provided by Ian Knauer

Categories     Chicken     Garlic     Poultry     Roast     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Gourmet     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 5

3 large garlic cloves
1 teaspoon dried oregano
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves with skin and bone (2 to 2 1/4 lb total)

Steps:

  • Preheat oven to 500°F with rack in upper third.
  • Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
  • Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

GARLIC ROAST CHICKEN



Garlic Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

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.

ROASTED GARLIC CHICKEN BREASTS



Roasted Garlic Chicken Breasts image

This is a quick & easy recipe that is full of flavor. It can be served alone or over rice. This recipe was passed on to me by a friend a few years ago and has been in my head ever since. I am finally putting it in writing, hope everyone enjoys it!

Provided by dsptchr_911

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts (trimmed of fat)
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 teaspoon pepper
2 tablespoons Season-All salt
1 (14 ounce) can swanson roasted garlic chicken broth

Steps:

  • Melt butter in a skillet on medium heat, add onions and saute for two minutes. More butter can be used if desired.
  • Add chicken and season with pepper and season all to taste. Cook until no longer pink.
  • Using a knife, cut a few small slits in each chicken breast. This will allow the flavor to absorb into the chicken.
  • Poor chicken broth over the chicken and simmer for at least 15 minutes, turning occasionally to avoid scorching. More seasoning can be added while simmering if desired. If serving over rice, prepare rice while chicken is simmering.

Nutrition Facts : Calories 326.8, Fat 19.8, SaturatedFat 7.7, Cholesterol 108.1, Sodium 469.6, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 32.7

JUICY BAKED CHICKEN BREAST WITH GARLIC AND PARMESAN



Juicy Baked Chicken Breast with Garlic and Parmesan image

Soft and juicy chicken breast baked with rich garlic flavor!

Provided by Beatriz Gutierrez

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
salt to taste
¾ cup bread crumbs
½ cup Parmesan cheese
1 teaspoon dried basil
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon crushed garlic

Steps:

  • Season chicken breasts with a little salt.
  • Mix bread crumbs, Parmesan cheese, basil, and pepper in a bowl.
  • Heat olive oil and garlic in a skillet over medium heat until fragrant, 1 to 2 minutes.
  • Dip chicken breasts in the garlic oil, then into the bread crumb-Parmesan mixture. Place chicken in a baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 315.4 calories, Carbohydrate 15.5 g, Cholesterol 76 mg, Fat 13.5 g, Fiber 1.1 g, Protein 31.2 g, SaturatedFat 3.7 g, Sodium 398.8 mg, Sugar 1.4 g

GARLIC ROASTED CHICKEN



Garlic Roasted Chicken image

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

1 broiler/fryer chicken (3 pounds)
1/2 cup white wine or chicken broth, divided
1 to 2 lime wedges
2 garlic cloves, peeled
1 bay leaf
Thyme sprig, optional
1/4 teaspoon paprika
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons sherry or apple juice

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 :

GARLIC-ROASTED CHICKEN AND VEGETABLES



Garlic-Roasted Chicken and Vegetables image

The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 13

1 roasting chicken (5 to 6 pounds)
4 tablespoons butter, softened, divided
15 garlic cloves, halved
1 can (14-1/2 ounces) chicken broth, divided
1/4 cup olive oil
1/4 cup lemon juice
1 to 2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
10 red potatoes (about 1-1/2 pounds), cut into large chunks
2 cups baby carrots
1 medium red onion, thinly sliced

Steps:

  • Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together. , Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes., Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 460 calories, Fat 26g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein.

ROASTED GARLIC CHICKEN



Roasted Garlic Chicken image

Killer roasted chicken infused with garlic and herbs. This has become a family favorite that was inspired by a couple of different garlic chicken recipes (either the garlic was overcooked or the skin was not so good and crisp). Serve it with the baguette to sop up the juices and smear with garlic.

Provided by Stephanie in Pittsb

Categories     Chicken

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

5 heads garlic, cloves seperated and unpeeled
6 -7 lbs chicken, giblets removed
1 package fresh thyme
1 package fresh tarragon
1 lemon, halved
coarse salt, to taste
ground black pepper, to taste
1/3 cup olive oil, plus some for the pan
1 baguette, sliced,for serving

Steps:

  • Preheat oven to 450 F Lightly coat the bottom of your roasting pan with olive oil, place garlic in a single layer and roast for 20 minutes, stirring from time to time.
  • Remove pan from oven.
  • While your garlic is roasting, wash and pat dry the chicken.
  • Loosen the skin around the breasts and place 1/3 of the thyme and tarragon under the skin.
  • Squeeze half of the lemon juice into the cavity then sprinkle coarse salt and pepper inside to season.
  • Place another 1/3 of the herbs inside the cavity; fill the rest of the cavity with as many cloves of garlic as will fit, setting the rest aside.
  • Tie the legs together with cooking twine.
  • Place the chicken in your roasting pan and surround with the remaining herbs.
  • Drizzle skin with olive oil; massage to coat and then sprinkle with coarse salt and pepper.
  • Roast chicken for an hour and 10 minutes.
  • Add remaining garlic to the pan around the chicken and continue roasting for about 20 more minutes.
  • Your total roasting time should be around 1 1/2 hours, until an instant-read thermometer inserted in the thigh reads between 170- 175 F or the thigh juices run clear when pricked.
  • If the chicken is looking too brown (or just brown enough) when you add the garlic for the final 20 minutes, just loosely cover it with foil for the remainder of the cooking time.
  • Transfer the chicken to a cutting board and let rest, covered with foil, for at least 15 minutes.
  • In the meantime skim the fat from the pan juices.
  • Place the chicken on a platter surrounded with roasted garlic cloves, and spilling out from the cavity.
  • Spoon pan juices over the chicken.

Nutrition Facts : Calories 984.6, Fat 56.1, SaturatedFat 14.1, Cholesterol 207, Sodium 662.9, Carbohydrate 57.7, Fiber 4.2, Sugar 0.7, Protein 61.4

GARLIC-ROASTED CHICKEN BREASTS



Garlic-Roasted Chicken Breasts image

Categories     Chicken     Garlic     Roast     Sauté     Low Carb     Quick & Easy     Low/No Sugar     White Wine     Healthy     Bon Appétit

Yield Serves 2

Number Of Ingredients 5

2 boneless chicken breast halves with skin
1 1/4 teaspoons dried rubbed sage
1 1/2 tablespoons olive oil
1 whole head garlic, separated into cloves (about 15), unpeeled
1/2 cup dry white wine

Steps:

  • Preheat oven to 400°F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium oven-proof skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side.
  • Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel.
  • Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; bake chicken and garlic 10 minutes. Uncover; baste chicken with pan juices. Bake chicken uncovered until cooked through, about 8 minutes longer. Using tongs, transfer chicken to plates.
  • Boil pan juices over high heat until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Spoon garlic sauce over chicken.

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From scrambledchefs.com


CREAMY GARLIC CHICKEN BREASTS - CAFE DELITES
Instructions. Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to …
From cafedelites.com


LEMON GARLIC BAKED CHICKEN BREASTS - THE ROASTED ROOT
2022-04-18 Transfer the chicken breasts to a roasting pan, baking dish, rimmed baking sheet or casserole dish, including the marinade. Bake chicken breasts for 15 to 20 minutes, or until the internal temperature reaches just below 165 degrees F. Insert a meat thermometer into the thickest part of the chicken to get an accurate read.
From theroastedroot.net


CHICKEN BREAST WITH ROASTED VEGETABLES AND GARLIC BUTTER
Season both sides of the chicken with salt, ground black pepper, thyme, and garlic powder. Heat a large skillet over medium-high heat. Add the butter or oil to the skillet when hot. Carefully place the chicken breasts in the skillet and cook for about 4 minutes on each side. The chicken is ready when it's no longer pink.
From dietdoctor.com


ROASTED CHICKEN WITH GARLIC & HERBS - FEELGOODFOODIE
2020-12-15 Instructions. Preheat the oven to 400°F. Pat the chicken dry with paper towel, remove the giblets, tuck the chicken wings underneath the breast and tie the legs together with kitchen twine. In a small bowl, combine the melted butter, salt, pepper and thyme.
From feelgoodfoodie.net


GARLIC ROASTED CHICKEN - GIRL WITH THE IRON CAST
2021-11-29 Instructions. Preheat oven to 375 degrees F. Season chicken breast with salt and pepper on each side. In a large cast iron skillet over medium/high heat, add 1 tbsp of olive oil and 1 tbsp of butter. Sear chicken breast about 4 minutes on each side or until a nice golden color is achieved. Remove and set aside on a plate.
From girlwiththeironcast.com


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Top Asked Questions

How to cook chicken and garlic Roast in oven?
Directions. Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic. 2. Place reserved garlic bottoms, cut sides up, next to chicken in the pan.
What is garlic-roasted chicken breasts?
In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken.
How do you cook chicken breast in a roasting pan?
Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
How do you cook chicken breast with garlic and Rosemary?
Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes. Place the bread on a platter and top each slice with a chicken breast.

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