Chili Roasted Chicken With Roasted Garlic Gravy Recipes

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ROAST CHICKEN DINNER WITH ROASTED GARLIC GRAVY



Roast Chicken Dinner with Roasted Garlic Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 4 servings, plus 1 chicken for another use

Number Of Ingredients 13

2 (4 to 5 pound) chickens, washed and dried
4 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1 stick softened butter
2 heads, plus 4 cloves garlic
12 small potatoes, halved
4 small onions, peeled and quartered, attached at root end
Extra-virgin olive oil, for liberal drizzling
6 sprigs rosemary, leaves finely chopped
1 tablespoon fennel seeds or fennel pollen
1 lemon, halved
1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
2 limes, halved

Steps:

  • Preheat the oven to 475 degrees F.
  • Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
  • Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
  • Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
  • For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.

GINA'S PERFECT ROAST CHICKEN WITH GRAVY



Gina's Perfect Roast Chicken with Gravy image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 medium onion, peeled and sliced 1/2-inch thick
One 5-pound roasting chicken, rinsed, dried and giblets removed
2 lemon slices
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped
3 large cloves garlic, peeled and smashed
Herb Butter, recipe follows
1/4 cup white wine
1 cup chicken broth
4 tablespoons unsalted butter, softened
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped sage leaves
1 teaspoon freshly chopped rosemary leaves
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees F.
  • Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching.
  • Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.
  • Using your hands, gently separate the skin from the meat of the breast. Evenly spread the Herb Butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices.
  • Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F.
  • Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.
  • Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm.
  • Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.
  • In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.

ROAST CHICKEN DINNER WITH GRAVY



Roast Chicken Dinner with Gravy image

Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes and a creamy herb gravy.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 1h40m

Yield 4

Number Of Ingredients 10

¾ pound small red potatoes, halved
2 large carrots, sliced diagonally into 1/2-inch long rounds
2 sprigs fresh thyme
2 sprigs fresh rosemary
salt and pepper to taste
2 cups College Inn® Unsalted Bold Chicken Stock, divided, plus more as needed
1 (4.5 pound) whole chicken
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 tablespoon heavy cream

Steps:

  • Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
  • Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
  • Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.

Nutrition Facts : Calories 794.1 calories, Carbohydrate 24.1 g, Cholesterol 223.4 mg, Fat 43.7 g, Fiber 4.6 g, Protein 73.6 g, SaturatedFat 12.2 g, Sodium 306.3 mg, Sugar 2.6 g

CHILI-RUBBED CHICKEN WITH ROASTED GARLIC SAUCE



Chili-Rubbed Chicken With Roasted Garlic Sauce image

Found in the Toronto TV Guide as part of the Celebrity Chef series. Don't know who the chef is as their Web site is no longer. Don't expect the skin to be crisp if you leave it on but it is tasty.

Provided by Out of the Blue

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons melted butter
4 tablespoons flour
4 teaspoons chili powder
4 boneless chicken breasts
12 garlic cloves, unpeeled
3/4 cup chicken broth
3/4 cup dry white wine
1/2 teaspoon dried sage
salt and pepper

Steps:

  • Preheat oven to 375°F.
  • Combine 2 tbsp melted butted, 2 tbsp flour and 3 tsp chili powder in a small bowl; rub mixture on chicken, sprinkle with salt and pepper; place chicken in a small roasting pan; scatter garlic around chicken.
  • Roast chicken for 30 minutes; take out of oven and transfer garlic to plate; return chicken to oven and roast another 10 to 20 minutes.
  • Meanwhile, peel garlic and mash.
  • Stir remaining 2 tbsp butter and 2 tbsp flour in heavy saucepan over medium heat for 1 minute; gradually whisk in broth and wine; add sage, mashed garlic and remaining 1 tsp of chili powder; bring gravy to boil, whisking occasionally, for about 8 minutes; continuing to stir, reduce heat and simmer for another 3 to 5 minutes; season to taste with salt and pepper.
  • Transfer chicken to platter and serve with gravy.

Nutrition Facts : Calories 445.3, Fat 25.8, SaturatedFat 11.3, Cholesterol 123.3, Sodium 346.4, Carbohydrate 11.7, Fiber 1.3, Sugar 0.9, Protein 33

CHILI-ROASTED CHICKEN WITH ROASTED GARLIC GRAVY



Chili-Roasted Chicken with Roasted Garlic Gravy image

Categories     Chicken     Garlic     Poultry     Roast     Dinner     Winter     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

4 tablespoons (1/2 stick) butter, melted
4 tablespoons all purpose flour
4 1/4 teaspoons chili powder
1 4 1/2-pound chicken, rinsed, patted dry
12 unpeeled garlic cloves
2 cups canned low-salt chicken broth
1/2 cup dry white wine
1/2 teaspoon dried rubbed sage

Steps:

  • Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan.
  • Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.
  • Meanwhile, peel garlic and mash. Stir remaining 2 tablespoons butter and 2 tablespoons flour in heavy medium saucepan over medium heat 1 minute. Gradually whisk in broth and wine. Add sage, garlic and remaining 1 1/4 teaspoons chili powder. Boil until reduced to 1 cup, whisking occasionally, about 8 minutes. Season gravy to taste with salt and pepper.
  • Transfer chicken to platter. Serve chicken with gravy.

ROAST CHICKEN WITH GRAVY



Roast Chicken with Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 (3 1/2 to 4-pound) chicken, giblets removed and reserved
Kosher salt and freshly ground black pepper
1 lemon, quartered
4 sprigs fresh thyme, parsley, rosemary or any combination
2 carrots, cut into 2-inch pieces
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 tablespoon unsalted butter, melted
1 1/2 cups chicken broth, homemade or low-sodium canned
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
  • Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
  • Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.
  • Carve the chicken and serve with gravy.

ROASTED CHICKEN WHITE CHILI



Roasted Chicken White Chili image

Provided by Damaris Phillips

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 16

1 pound boneless, skinless chicken thighs
1/4 cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground white pepper
3 celery stalks, cut into medium dice (about 1 cup)
1 medium onion, cut into medium dice (about 2 cups)
1 yellow bell pepper, cut into medium dice (about 1 cup)
1/4 cup all-purpose flour
4 cups (1 quart) chicken stock, warmed
Two 15-ounce cans Great Northern beans
Two 4-ounce cans chopped green chiles
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon minced fresh rosemary
2 green tomatoes, cut into large dice (about 2 cups)
1/2 to 1 teaspoon cayenne, depending on how much spice you like
Sour cream, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
  • Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
  • Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

ROAST CHICKEN PAN GRAVY



Roast Chicken Pan Gravy image

This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup drippings from a roast chicken
2 ½ tablespoons all-purpose flour
2 cups cold chicken stock, or more if needed
salt and ground black pepper to taste

Steps:

  • Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
  • Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  • Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
  • Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g

GARLIC ROASTED CHICKEN WITH GRAVY



Garlic Roasted Chicken With Gravy image

One of my favorite meals on a cold winter day! This is a WW recipe taken from the book WW New Complete Cookbook. It's 7 points per serving.

Provided by ajt575s

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 lbs chicken
1 lemon, halved
1 onion, halved
4 rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, peeled
1 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons dry white wine
1 scallion, minced
1/4 teaspoon crumbled sage leaf

Steps:

  • Preheat the oven to 400 degrees F; spray the rack of a roasting pan with nonstick cooking spray. Remove the chicken giblets and neck from body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry with paper towels.
  • Place the lemon, onion, rosemary, thyme, and garlic in the body cavity. Place the chicken, breast-side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325 degrees F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part with a fork, about 1 hour longer. Transfer the chicken to a cutting board, let stand 15 minutes.
  • Meanwhile, pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, scallion, sage, and 1/4 cup water to the saucepan; bring to a boil and boil 5 minutes. Reduce the heat to low and whisk in the the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Carve the chicken and serve with gravy. Remove the skin before eating.

Nutrition Facts : Calories 569.1, Fat 36.9, SaturatedFat 10.5, Cholesterol 181.1, Sodium 190.7, Carbohydrate 10.8, Fiber 1.9, Sugar 1.6, Protein 47.1

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