Emerils Garlic Schmeared Rosemary Roast Chicken Recipes

GARLIC ROSEMARY ROASTED CHICKEN

Steps:

• Preheat oven to 450ºF.
• Remove and discard giblets and neck from chicken.
• Rinse chicken under cold water; pat dry.
• Trim excess fat.
• Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
• Place rosemary and crushed garlic beneath skin of breast and drumsticks.
• Lift wing tips up and over back; tuck under chicken.
• Place chicken, breast side up, on a broiler pan.
• Cut a thin slice from end of each onion.
• Remove white papery skins from garlic heads (do not peel or separate cloves).
• Cut tops off garlic heads, leaving root end intact.
• Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
• Bake at 450ºF for 30 minutes.
• Brush onions and garlic heads with olive oil.
• Arrange onions and garlic heads around chicken.
• Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
• Cover chicken loosely with foil; let stand 10 minutes.
• Discard skin from chicken.
• Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

ROASTED GARLIC ROSEMARY CHICKEN

Steps:

• Cut the top 1/4 off of the garlic heads so that the tops of the cloves are exposed. Place them on a baking sheet and drizzle them well with olive oil.
• Preheat oven to 350°, cook garlic for about 40 minutes or until you see that the garlic cloves have browned, and the head itself is soft. Remove and let cool for handling.
• Wash chicken and place in baking pan breast up.
• With the handle of a wooden spoon, or anything that will slide without tearing the skin, separate the skin from the meat starting at the lower breast, and taking your time until you have loosened all the skin that you can reach.
• Make a small cut in the skin on top of the drumsticks, and insert the spoon into the cut, loosening all the skin on the legs and thighs.
• Gently squeeze all the garlic heads into a blender, the cloves will be soft and will slide out of the shell easily.
• Add the juice from half the lemon, the rosemary, and black pepper.
• Turn the blender on low and after mixture is working, slowly drizzle the olive oil into the mixture. Stop when mixture is mixed.
• Using either your fingers, a pastry bag, or however you can do it, (I just use my fingers and a spoon) insert about half of the mixture under the chicken skin and then gently press down on it to spread it around evenly under the skin.
• Place onion and lemon inside the chicken, tie legs together, wipe the outside lightly with olive oil and sprinkle with Emeril's essence to taste.
• Bake in preheated oven at 350° for about 50 minutes or until almost done and the outside is browning nicely.
• Remove chicken and spread the remaining mixture over the chicken to cover.
• Return to oven and cook until the surface is browned and the chicken is tender.

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI

Steps:

• Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
• Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
• Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

GARLIC-ROSEMARY ROAST CHICKEN

Steps:

• Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.