Best Garlic Roasted Chicken And Vegetables Recipes

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES

Garlic-Roasted Chicken and Root Vegetables image

[DRAFT]

Provided by Giada De Laurentiis

Categories main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 26

Ingredients

Butter:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Chicken:
One 6 1/4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 clove garlic, peeled
1/2 cup low-salt chicken broth
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 lemon, quartered
Vegetables:
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Steps:

Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.

GARLIC-ROASTED CHICKEN AND VEGETABLES

Garlic-Roasted Chicken and Vegetables image

The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 roasting chicken (5 to 6 pounds)
4 tablespoons butter, softened, divided
15 garlic cloves, halved
1 can (14-1/2 ounces) chicken broth, divided
1/4 cup olive oil
1/4 cup lemon juice
1 to 2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
10 red potatoes (about 1-1/2 pounds), cut into large chunks
2 cups baby carrots
1 medium red onion, thinly sliced

Steps:

Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together. , Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes., Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 460 calories, Fat 26g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein.

SAUTE CHICKEN BREAST AND VEGETABLES WITH MANGO CHUTNEY AND ROASTED GARLIC MASHED POTATOES

Saute Chicken Breast and Vegetables with Mango Chutney and Roasted Garlic Mashed Potatoes image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 28

Ingredients

1 tablespoon butter
4 ounces boneless, skinless chicken breast
2 ounces flour
Salt and freshly ground black pepper
4 ounces boneless chicken legs and thighs
1 tablespoon fresh chopped herb mixture, rosemary, sage, thyme
Sauteed Vegetables, recipe follows
Roasted Garlic Mashed Potatoes, recipe follows
Mango Chutney, recipe follows
1/4 head fennel, cored, peeled, to remove tough strings, and sliced thinly
2 stalks asparagus, snapped where tender, peeled, and cut into 2-inch lengths
1/4 rutabaga, cut into 1-inch pieces and tourneed (football shaped)
1 tablespoon olive oil
Salt and freshly ground black pepper
1 (5-ounce) baking potato, like russet, peeled and diced
1 ounce roasted garlic
Salt and freshly ground black pepper
1 ounce heavy cream
1 tablespoon finely diced shallots
1 tablespoon olive oil
4 ounces fresh mango, diced
1 ounce water
2 tablespoons cider vinegar
2 tablespoons raisins
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1 tablespoon corn syrup
1 tablespoon brown sugar

Steps:

Preheat oven to 350 degrees F.
In saute pan over medium heat, add the butter and melt. Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes. Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. The internal temperature should be 160 degrees F on an instant-read thermometer.
Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt. Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes. Finish in the oven as necessary. The internal temperature should be 160 degrees F on an instant-read thermometer.
Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney.
Blanch all of the vegetables separately in boiling, salted water until crisp-tender. Remove and shock in an ice bath. Drain and set aside.
Just before you are ready to serve, heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the vegetables and saute until heated through.
In large pot, boil the potatoes until tender. Drain well.
In mixing bowl, combine all ingredients until blended well. Pipe decoratively from a pastry bag or dollop with a large spoon.
Saute the shallots in olive oil until translucent. Add the mango, water, and vinegar. Cook for 30 seconds on high heat and add remaining ingredients. Remove from the heat. Serve at room temperature.