Perfect Pan Roasted Chicken Thighsrosemary Garlic Recipes

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GARLIC ROASTED CHICKEN WITH VEGETABLES



Garlic Roasted Chicken with Vegetables image

Garlic roasted chicken with vegetables is chicken rubbed with an herb butter then stuffed with seasonings. All Roasted with fresh vegetables!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 1h45m

Number Of Ingredients 17

1 5 pound Roasting chicken (5 to 6 pounds)
salt and pepper
1 Onion (Quartered)
1 Sprig Rosemary
1 Lemon (Quartered)
1 Cup Butter (softened)
3 Cloves Garlic minced (Minced)
1 Tablespoon thyme (finely chopped)
1 Tablespoon oregano (finely chopped)
1 Tablespoon rosemary (finely chopped)
1 teaspoon salt
1/2 teaspoon pepper
1 onion (large and quartered)
1 pound baby potatoes
3 carrots (large and sliced into 2 inch pieces)
1 tablespoon olive oil
salt and pepper

Steps:

  • Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
  • In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
  • In a medium sized bowl add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
  • Roast the chicken for 1 1/2 hours or until the internal temp reaches 165 degrees.

Nutrition Facts : Calories 390 kcal, Carbohydrate 23 g, Protein 3 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 81 mg, Sodium 686 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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.

PERFECT PAN ROASTED CHICKEN THIGHS(ROSEMARY GARLIC)



PERFECT PAN ROASTED CHICKEN THIGHS(ROSEMARY GARLIC) image

Categories     Chicken

Yield 2-4 servings

Number Of Ingredients 4

6 skin on, bone in chicken thighs
1 tbsp vegetable oil
Rosemary Sprigs
whole garlic cloves

Steps:

  • Preheat oven to 475. Season chicken with salt and pepper. Heat oil in a 12" cast iron pan over high heat until hot, but not smoking. Add chicken skin side down and cook for 2 mins. Reduce heat to med-high; continue to cook skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes. Transfer skillet to oven after putting rosemary sprigs and garlic cloves between thighs in pan and cook for 13 more mins. Flip chicken, continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Spoon off some of the chicken fat. Add 1/2 cup of chicken stock and bring to a boil. Reserve. Transfer to a plate; let rest 5 minutes before serving. Serve by spooning sauce over chicken.

CRISPY PAN-ROASTED CHICKEN WITH GARLIC-THYME BUTTER



Crispy Pan-Roasted Chicken With Garlic-Thyme Butter image

I have discovered my favorite cookbook in a very long time -- Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. This is another winner!!

Provided by Pianolady

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 chicken, 3 1/2 pounds
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground white pepper
4 teaspoons olive oil
2 tablespoons unsalted butter, room temperature
1 teaspoon garlic, minced
1 teaspoon fresh thyme leave

Steps:

  • Preheat the oven to 400°.
  • Halve the chicken, with the breastbone, backbone and the first two digits (tips) of the wings removed.
  • Season the chicken halves on both sides with salt and freshly ground white pepper. Set a 12" cast iron skillet over high heat and when it is hot, add the olive oil. Swirl the skillet to coat it evenly, and then lay the seasoned chicken halves, skin-side down, in the skillet. Sear until golden, about 3 minutes.
  • Transfer the skillet to the oven and roast until the chicken is nearly cooked through and the skin is crispy, about 17 minutes. Turn the chicken over and continue to roast, skin-side up, until it is cooked through -- 3 to 5 minutes.
  • While the chicken is roasting, combine the butter with the garlic and thyme in a small bowl, and stir well to blend.
  • As soon as the chicken is removed from the oven, spread the garlic butter over the skin and serve immediately.

Nutrition Facts : Calories 338.4, Fat 27.4, SaturatedFat 9.2, Cholesterol 100.3, Sodium 1824.5, Carbohydrate 0.9, Fiber 0.3, Protein 21.3

PERFECT PAN-ROASTED CHICKEN THIGHS



Perfect Pan-Roasted Chicken Thighs image

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Roast     Quick & Easy     Back to School     Dinner     Fall     Winter     Family Reunion     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 to 4 main course servings

Number Of Ingredients 3

6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
  • Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

GARLIC ROASTED CHICKEN AND POTATOES



Garlic Roasted Chicken and Potatoes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
  • Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g

PERFECT PAN-ROASTED CHICKEN THIGHS



Perfect Pan-Roasted Chicken Thighs image

The crispiest, juiciest chicken recipe I've ever tried. So simple and SO delicious. Recipe by The Bon Appétit Test Kitchen

Provided by Sarah

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

6 skin-on bone-in chicken thighs or 2 1/4 lbs chicken thighs
kosher salt & freshly ground black pepper
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
  • Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Nutrition Facts : Calories 327.6, Fat 24.9, SaturatedFat 6.5, Cholesterol 118.4, Sodium 107.2, Protein 24.4

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

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