Green Garlic Rubbed Buttery Roast Chicken Recipes

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GARLIC HERB BUTTER ROAST CHICKEN



Garlic Herb Butter Roast Chicken image

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

4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
1/4 cup unsalted butter, (melted)
3 tablespoons olive oil
1/4 cup white wine, ((OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay)
1 lemon, (halved)
Salt and freshly ground pepper, (to taste)
2 tablespoons fresh chopped parsley
4 garlic cloves, (minced)
1 head of garlic roughly peeled and cut in half horizontally (through the middle crosswise)
3 fresh whole rosemary sprigs

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

GREEN-GARLIC-RUBBED BUTTERY ROAST CHICKEN



Green-Garlic-Rubbed Buttery Roast Chicken image

Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable underneath skin that crackles.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Roast     Poultry     Chicken     Garlic     Butter     Lemon     Food Processor     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Spring

Yield 4 servings

Number Of Ingredients 6

1 (3½-4-lb.) whole chicken, patted dry
Kosher salt, freshly ground pepper
8 green garlic stalks, dark green tops removed, divided
Zest of 1 lemon
6 Tbsp. unsalted butter, room temperature
¼ cup extra-virgin olive oil

Steps:

  • Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting.
  • Place a rack in middle of oven; preheat to 325°F. Coarsely chop 4 green garlic stalks; transfer to a food processor. Pulse until very finely chopped. Add zest and butter and pulse until almost smooth. Cut remaining 4 green garlic stalks in half lengthwise; set aside.
  • Pat chicken dry again with paper towels (this will help the butter adhere and get the skin nicely browned). Smear garlic butter all over chicken. Gently lift the skin on the breast away from the flesh and rub some butter inside.
  • Toss reserved green garlic and oil in a large cast-iron skillet or 13x9" baking dish to coat; season with salt. Tie chicken legs together with kitchen twine and tuck wings underneath back. Place chicken, breast side up, on top of garlic in skillet.
  • Roast chicken, rotating pan halfway through for even browning, until skin is golden and an instant-read thermometer inserted into the thickest part of breast registers 155°F (don't worry; temperature will climb to 165°F as the chicken rests), 80-90 minutes. Let chicken rest at least 20 minutes and up to 45 minutes.
  • Transfer chicken to a cutting board and carve as desired. Serve with roasted green garlic alongside.

ROBUST GARLIC BAKED CHICKEN



Robust Garlic Baked Chicken image

A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon.

Provided by Jennifer Goldberg

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h10m

Yield 5

Number Of Ingredients 10

1 (3 pound) whole chicken
1 cup unsalted butter, softened
1 lemon
3 tablespoons minced garlic
5 cloves garlic
¼ cup chopped fresh rosemary
5 sprigs fresh rosemary
salt to taste
ground black pepper to taste
1 teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
  • Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
  • Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
  • Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.

Nutrition Facts : Calories 688 calories, Carbohydrate 5.8 g, Cholesterol 214.1 mg, Fat 57.6 g, Fiber 1.7 g, Protein 38 g, SaturatedFat 29.1 g, Sodium 119.6 mg, Sugar 0.2 g

SLOW-ROASTED CHICKEN WITH ALL THE GARLIC



Slow-Roasted Chicken With All the Garlic image

In this take on chicken with 40 cloves of garlic, green garlic bulbs, couldn't be more at home in the oven, smothered in olive oil and seasoned with salt.

Provided by Alison Roman

Categories     Bon Appétit     Chicken     Roast     Garlic     Spring     Lemon     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 6

4 green garlic bulbs
1 (3 1/2-4-pound) chicken
Kosher salt, freshly ground pepper
1 cup peeled garlic cloves
1 lemon, cut into 8 wedges, seeds removed
1/2 cup olive oil

Steps:

  • Preheat oven to 325°F. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2-3 hours. Serve chicken with garlic and lemon alongside.

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.

RUBBED & GARNISH OVEN ROASTED CHICKEN



Rubbed & Garnish Oven Roasted Chicken image

Tasty, quick version for oven roasting. I sometimes use half chili powder & half ground habanero powder to kick it up. Adjust any flavourings to your preference.

Provided by peachez

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon unsweetened cocoa
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic, minced
6 boneless skinless chicken breast halves
salsa (optional)
sour cream (optional)
green onion (optional)

Steps:

  • Heat oven to 400 degrees.
  • Mix together rub ingredients in a small bowl.
  • Rub mixture on chicken halves.
  • Place chicken halves on a lightly oiled 15 x 10 inch jelly roll pan.
  • Bake for approximately 20 minutes.
  • Serve.

Nutrition Facts : Calories 156.2, Fat 4.7, SaturatedFat 0.9, Cholesterol 75.5, Sodium 338.9, Carbohydrate 2, Fiber 0.5, Sugar 1.1, Protein 25.2

ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES



Roast Chicken With Green Garlic, Herbs and Potatoes image

Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.

Provided by David Tanis

Categories     dinner, poultry, vegetables, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 7

1 (3- to 4-pound) roasting chicken
Salt and pepper
3 pounds medium yellow-fleshed potatoes, such as Yukon Gold (about 8 potatoes)
4 to 6 green garlic stalks, or use a combination of scallion and garlic chives
1/4 cup extra-virgin olive oil
Handful of thyme, rosemary and sage sprigs
1/2 cup roughly chopped flat-leaf parsley

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.

GARLIC-BUTTER RUBBED CHICKEN WITH ROASTED ORANGES AND RED ONIONS



Garlic-Butter Rubbed Chicken with Roasted Oranges and Red Onions image

The age-old pairing of chicken and citrus gets a delicious update. Orange wedges stand in where lemon often appears, and red onions provide a piquant balance. Slices of each cook inside the chicken and alongside it. The meat is kept moist and the skin crisp, thanks to a few tablespoons of orange-garlic butter rubbed in between.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 7

1 garlic clove, minced
Coarse salt
4 tablespoons unsalted butter, softened
2 navel oranges (preferably organic), 1 zested, both cut into 2-inch wedges
2 teaspoons finely chopped fresh thyme, plus a few sprigs
1 whole chicken (4 to 4 1/2 pounds)
2 red onions, peeled and cut into 1 1/2-inch wedges

Steps:

  • Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
  • Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
  • Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
  • Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.

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  • Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting.
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