Garlicky Baked Chicken Marinade Recipes

MARINATED BAKED CHICKEN

Marinated Baked Chicken image

This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.-Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/2 cup Italian salad dressing
1/2 cup soy sauce
6 bone-in chicken breast halves
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
Kale leaves and spiced apple rings, optional

Steps:

In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

Nutrition Facts :

LEMON AND GARLIC BAKED CHICKEN

Lemon and Garlic Baked Chicken image

Provided by Kardea Brown

Categories main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup plus 2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons garlic powder
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
One 3 1/2- to 4-pound chicken, cut into pieces
2 tablespoons unsalted butter
1 teaspoon honey, plus more if needed
1 teaspoon chopped fresh oregano
4 cloves garlic, minced
Juice of 2 lemons (about 1/4 cup) plus 1/2 teaspoon lemon zest
One 4-ounce jar diced pimientos, drained
1/4 cup chopped fresh parsley
Lemon wedges, for garnish

Steps:

Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
Preheat the oven to 400 degrees F.
Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

GARLIC CHICKEN

Garlic Chicken image

Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 5

Ingredients

¼ cup olive oil
2 cloves garlic, crushed
¼ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 300.4 calories, Carbohydrate 5.7 g, Cholesterol 72.8 mg, Fat 16.8 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 3.1 g, Sodium 261.2 mg, Sugar 0.3 g

BAKED GARLIC CHICKEN

Baked Garlic Chicken image

"I serve this tender chicken with rice and green beans cooked in chicken broth," writes Suzanne Zick of Osceola, Arkansas. Its rich crispy coating is golden and nicely seasoned with garlic, celery salt and paprika.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 cups sour cream
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons celery salt
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups crushed butter-flavored crackers (about 50)
1/2 cup butter, melted
1/4 cup vegetable oil

Steps:

In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

Nutrition Facts : Calories 529 calories, Fat 36g fat (17g saturated fat), Cholesterol 133mg cholesterol, Sodium 1157mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

TFAYA BAKED CHICKEN

Tfaya Baked Chicken image

This one-pan chicken dish is a practically effortless meal packed with the flavors of Morocco. Tfaya is a sweet and savory Moroccan sauce made of caramelized onions, raisins and spices, and here those ingredients are used to create a comforting meal that requires only 10 minutes of preparation time.

Provided by Nargisse Benkabbou

Categories dinner, lunch, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups raisins
3 large red onions (about 1 pound), halved and sliced
4 chicken leg quarters (about 2 1/2 pounds total)
Generous 1/4 cup sliced almonds
Couscous or bread, for serving
1/2 cup vegetable stock
3 tablespoons olive oil
2 tablespoons honey
4 garlic cloves, pressed or finely chopped
3/4 teaspoon ground turmeric
3/4 teaspoon ground ginger
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon

Steps:

Heat the oven to 400 degrees. Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.