Roasted Quartered Chicken With Herb Sauce Recipes

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GARLICKY HERB SAUCE FOR QUICK ROASTED CHICKEN



Garlicky Herb Sauce for Quick Roasted Chicken image

Provided by Trisha Yearwood

Categories     condiment

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 7

12 cloves garlic
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1 bunch fresh flat-leaf parsley, washed, mostly stemmed and dried
1/2 bunch fresh cilantro, washed, mostly stemmed and dried
1/2 Fresno chile or red jalapeno, seeded and diced

Steps:

  • In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.

ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE



Roasted Halved Chicken With Garlic-Herb Paste image

This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson.

Provided by Scoutie

Categories     Very Low Carbs

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons fresh rosemary leaves, finely chopped
fresh lemon zest (from 1 lemon)
1 teaspoon lemon juice
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1/2 teaspoon cayenne pepper
1 -2 tablespoon Dijon mustard
kosher salt & freshly ground black pepper
1 chicken, 3 to 4 pounds, skin-on, backbone removed and halved

Steps:

  • Preheat the oven to 375 degrees F.
  • Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
  • Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
  • Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
  • Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
  • Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
  • Transfer to a serving platter and serve.

Nutrition Facts : Calories 370.8, Fat 30.8, SaturatedFat 6.8, Cholesterol 85, Sodium 122.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 21.4

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