Roasted Garlic Chicken And Rice Recipes

GARLIC RICE ROAST CHICKEN

Steps:

• Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
• Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
• Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
• Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
• Roast 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). Remove to a plate or cutting board and let rest for 10 minutes.
• While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

CREAMY GARLIC CHICKEN AND RICE

Steps:

• Season the chicken with the garlic salt and pepper.
• Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
• Add the garlic and saute 1 minute more.
• Add rice and chicken broth to the pan.
• Heat to boiling and then cover; cook 12 to 15 minutes until most of the liquid is absorbed.
• Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
• Stir in the parmesan cheese and serve!

ROASTED GARLIC CHICKEN AND RICE RECIPE

Steps:

• Preheat the oven to 375°F.
• Marinate chicken. Use a fork to combine ¼ cup of the roasted garlic with ¼ cup of the olive oil, lemon juice and thyme. Season to taste with salt and pepper. Rub each chicken thigh with it on both sides evenly, and set them aside on a plate.
• Begin cooking rice. Add the remaining 1 tablespoon of the olive oil to the bottom of a medium-sized pot and place it over medium-low heat. Add the onion and cook to soften, about 5 minutes. Then add the rice and stir to coat it well with the oil and onions. Sprinkle generously with salt and pepper. Now pour in the chicken stock, turn the heat to high and bring it to a boil. Then reduce the heat to the lowest setting, cover and simmer for 15 to 20 minutes. It won't be quite done, and some of the stock will not have been absorbed -- it will finish cooking later in the oven.
• Assemble and bake. After the rice has cooked for about 15 minutes, pour it, along with the remaining stock into a 10 x 8 inch baking dish, and let it cool until it's room temperature. Then add the marinated chicken pieces to the baking dish, sprinkle generously with salt and pepper, and add all of the remaining roasted garlic, sticking it between the chicken pieces.
• Bake. Bake, uncovered, in the preheated 375°F oven for 15 minutes. Then cover with foil, and continue to bake until the chicken is cooked through and the rice is tender, about 15 more minutes. (If the rice needs more time, remove the chicken, cover with foil, and cook until it's done.)
• Season and serve. Season to taste with salt and pepper (if necessary) and serve.

GARLIC ROAST CHICKEN

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.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

GARLIC CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.