Best Chicken With Garlic Basil Parsley Recipes

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GARLIC AND BASIL BAKED CHICKEN THIGHS



Garlic and Basil Baked Chicken Thighs image

Very easy recipe using chicken thighs, garlic, basil, and rosemary. Serve with rice.

Provided by scottjolened

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 6

Number Of Ingredients 8

6 chicken thighs
salt and ground black pepper to taste
1 yellow onion, diced
¼ cup chopped fresh basil, or to taste
3 cloves garlic, sliced
2 teaspoons finely chopped fresh rosemary
1 ½ cups chicken broth
3 cups diced carrots

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
  • Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 10.5 g, Cholesterol 71 mg, Fat 12.1 g, Fiber 2.6 g, Protein 20.3 g, SaturatedFat 3.4 g, Sodium 112.2 mg, Sugar 4.8 g

CHICKEN BREAST WITH GARLIC AND PARSLEY



Chicken Breast with Garlic and Parsley image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 9

7 medium, ripe tomatoes
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 heads garlic, peeled and thinly sliced
3 boneless, whole double chicken breasts, with skin
Salt and freshly ground black pepper
2 bunches Italian parsley, stems trimmed and roughly chopped
3 tablespoons chicken fat or vegetable oil

Steps:

  • Preheat oven to 250 degrees F.
  • Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time.
  • Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool.
  • Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper.
  • In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place.
  • Heat chicken fat or oil in a large, ovenproof skillet over medium high heat. Saute chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving.
  • Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE



Basil Roasted Chicken with Garlic Sauce image

Another delectable roast chicken entree. The meat is herb infused with basil, and a garlic sauce is made from the pan juices and 30 cloves of roasted, sweet garlic! Make sure you clear your social calender for the next three days after eating this one!

Provided by yooper

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken (about 2 1/2 to 3 lb.)
2 tablespoons unsalted butter, softened
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup fresh basil leaf (or other fresh herbs)
30 cloves garlic, unpeeled
1/4 cup lemon juice
2 cups chicken stock or 2 cups low sodium chicken broth
salt & freshly ground black pepper
fresh basil leaf (to garnish)

Steps:

  • Preheat the oven to 350 degrees.
  • Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
  • Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
  • Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
  • Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
  • Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
  • Add the lemon juice and stock.
  • Place the chicken, breast-side up, on top of the garlic and stock.
  • Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
  • Transfer the chicken to a heated platter and tent with foil to keep warm.
  • Pour the juices with the garlic cloves into a blender and puree the mixture.
  • (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
  • Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
  • Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

CHICKEN WITH GARLIC, BASIL & PARSLEY



Chicken With Garlic, Basil & Parsley image

Make and share this Chicken With Garlic, Basil & Parsley recipe from Food.com.

Provided by Pineapple

Categories     Very Low Carbs

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 boneless skinless chicken breast halves
4 garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices.
  • In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
  • Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

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