Best Buttery Garlic Chicken Recipes

GREEN-GARLIC-RUBBED BUTTERY ROAST CHICKEN

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.

BUTTERY GARLIC HERB CHICKEN WITH ASPARAGUS

Steps:

• 1. Pat dry chicken thighs with paper towels. Season chicken with salt, pepper, and paprika on both sides.
• 2. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, be careful not to burn.
• 3. Lay chicken skin side down in the skillet and cook for 5-6 minutes then flip and cook another 5-7 minutes, until cooked through and a cooking thermometer displays 165 F. If chicken browns too quickly, lower the heat.
• 4. Remove cooked chicken thighs from the skillet and set aside on a plate. Melt the remaining 1 tablespoon butter in the same skillet. Once the butter is melted, add asparagus to the pan and season with salt and pepper. Saute asparagus for 4-6 minutes or until tender. Deglaze with chicken broth or water and give a quick stir to coat the asparagus. Reduce the sauce for one minute more.
• 5. Return chicken thighs back to the pan for a couple of minutes and serve your buttery garlic herb chicken with asparagus immediately garnished with fresh herbs and lemon slices. Enjoy!

BUTTERY GARLIC CHICKEN

Steps:

• Place eggs in a shallow bowl set aside. Mix cracker crumbs and garlic salt in a separate bowl set aside. Dip chicken in eggs and then coat in crumb mixture. Arrange in an ungreased 13" x 9" baking pan dot with butter. Bake at 375 degrees for 40 minutes or until juices run clear when chicken is pierced with a fork.From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.