Garlic Herbed Chicken Recipes

GARLIC HERB BUTTER ROAST CHICKEN

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.

CREAMY GARLIC HERB CHICKEN

Steps:

• Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
• Heat skillet over medium-high heat then add oil.
• Season both chicken with salt and pepper.
• Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
• Transfer chicken to a plate, tent with foil to keep warm.
• Reduce burner to medium heat and melt butter in now empty skillet.
• Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
• While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
• Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
• Return chicken to pan, spoon sauce over chicken.
• Sprinkle with parsley if desired and serve immediately.
• *Look for the poultry herb blend, which should have both thyme and rosemary, so you don't have to buy both separately.
• Recipe source: Cooking Classy

GARLIC HERBED CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

GARLIC-HERB ROASTED CHICKEN

Steps:

• With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.