GARLIC HERB BUTTER ROAST CHICKEN
Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!
Provided by Karina
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 234 mg, Sodium 195 mg, ServingSize 1 serving
GARLIC ROAST CHICKEN RECIPE
Moist and delicious, Garlic Roast Chicken is sure to become a family favorite. Add some vegetables to the pan and you've got a complete one pan meal.
Provided by Steve Gordon
Categories Main Dish
Time 1h45m
Number Of Ingredients 9
Steps:
- Prepare the vegetables if using them.
- Slice the garlic bulbs in half.
- Place bacon grease and butter in a small bowl.
- Microwave the butter and bacon grease, in 10 second intervals, until melted. Stir to combine.
- Line a roasting pan with aluminum foil.
- Separate onion slices into rings and cover the bottom of the pan with the rings.
- Place chicken in center of pan. Pat dry with paper towels.
- Remove any giblets that might be inside the cavity or neck of the chicken. Save for later.
- Place the garlic halves inside the chicken.
- Gently lift skin from meat of chicken.
- Spoon some of the butter mixture under the skin of the chicken.
- Tie the legs of the chicken together.
- Tuck the wings under the body of the chicken.
- Brush the remaining butter over the outside of the chicken.
- Add salt.
- Add black pepper.
- Spread vegetables around outer edges of pan.
- Place in pre-heated oven at 375F degrees.
- After 45 minutes, baste the chicken with pan juices about every 15 minutes until done.
- Roast chicken for about 90 minutes total, or until internal temp reaches 165F degrees.
- Insert digital thermometer into thickest part of chicken thigh and breast to test for doneness.
- Remove chicken from oven when done.
- Let rest 15-20 minutes before carving.
- Enjoy!
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
MOIST GARLIC CHICKEN
I created this version of oven-baked chicken by modifying a recipe to match my family's love of garlic with chicken. Just coat the chicken, pop it into the oven and forget it. The crispy coating really stays on. My family always enjoys this flavorful main dish.-Jan Walls, Dover, Delaware
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine butter, garlic, garlic powder and salt if desired. In another bowl, combine bread crumbs, cheeses and pepper. Dip chicken in butter mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until chicken juices run clear.
Nutrition Facts :
GARLIC BUTTER ROAST CHICKEN
This roast chicken is perfectly tender & juicy on the inside with a garlic-butter crispy skin!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)
- Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.
- Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.
- Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.
- Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.
- Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.
- Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.
- Remove the chicken from the oven and let rest 10-15 minutes before serving.
- Serve with the melted garlic butter in the pan if desired.
Nutrition Facts : Calories 458 kcal, Carbohydrate 2 g, Protein 36 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 150 mg, Sodium 135 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
GARLIC-ROASTED CHICKEN BREASTS
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh, perfumed throughout by a pocket filled with herbed garlic paste.
Provided by Ian Knauer
Categories Chicken Garlic Poultry Roast Quick & Easy Wheat/Gluten-Free Dinner Lunch Gourmet Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 500°F with rack in upper third.
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
- Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.
MOIST ROASTED WHOLE CHICKEN
I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.
Provided by CarrolJ
Categories Chicken
Time 1h15m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450 degrees before starting to prepare the chicken.
- Place the whole chicken into a medium sized baking pan.
- Rub the entire bird with the olive oil.
- In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
- In the preheated oven bake the chicken for 20 minutes.
- Lower the oven to 400 degrees.
- Continue baking for 40-50 minutes, or until golden brown and juices run clear.
- If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
- Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).
Nutrition Facts : Calories 206.8, Fat 16.8, SaturatedFat 4, Cholesterol 53.5, Sodium 632, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 12.8
MOIST & TENDER ROASTED CHICKEN
Fabulous juicy and full of flavor is the only way to describe my roast chicken. I have done some experimenting with different seasonings and baking methods before coming up with the "perfect" chicken recipe. As I said before, anyone can cook if you are willing to take the time and put forth the required effort.
Provided by patj-food210
Categories Chicken
Time 2h10m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Most important, make sure you wash the chicken throughly with warm water. Place chicken in center of large roasting pan, a rack may be placed in the center of roasting pan depending on size.
- Cut butter into four pieces and pull back outer skin of chicken on both right and left side. Place two pieces of butter on each side of chicken and pull outer skin back to cover the butter.
- Next, take the bacon strips and place 2 slices of bacon on the outer right side of the chicken and place the 2 remaining strips on the outer left part of the chicken. The purpose of the bacon is to make the chicken as tasty and juicy as possible.
- Pour the 1/2 cup of Chardonnay wine over top of chicken and then add the remaining sesonings. Add the salt, pepper, garlic powder and paprika.
- Place roast into a pre-heated 325 degree oven and bake. You will be able to determine baking time according to the size of the chicken. While chicken is baking you should baste at least 3 times to ensure a perfect roast chicken.
- Chicken should be a golden brown when fully baked. After removing roast from oven, let stand 10 minutes prior to serving, don't forget to remove the bacon strips before slicing.
- You may serve this entree with homemade stuffing or baked Idaho potatoes. Enjoy!
Nutrition Facts : Calories 1371.9, Fat 106.1, SaturatedFat 37.5, Cholesterol 402.9, Sodium 1345.7, Carbohydrate 11.8, Fiber 4.6, Sugar 2.7, Protein 84.1
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