Garlic Pepper Roasted Chicken Recipes

ROASTED GARLIC PEPPER SPLIT CHICKEN BREASTS

Steps:

• Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Spray the aluminum foil with cooking spray.
• Rinse and pat dry the chicken breasts and place onto the baking sheet. Drizzle with olive oil, and season liberally with garlic salt and freshly ground black pepper.
• Place the chicken into the oven and set the timer for 35-40 minutes depending on the weight of your chicken. These chicken breasts were just under 4 pounds and they were perfectly done in 38 minutes. If the weight of your chicken is less than 4 pounds or greater than 4 pounds, you'll need to adjust your cooking time accordingly.
• Adjust in 5 minute increments to be safe. The recommendation is, to cook chicken to an internal temperature of around 165°F or until the juices run clear.
• Remove from the oven and place a loose piece of aluminum foil over the chicken breasts to tent them. This is an important step, this allows the escaped juices to reabsorb into the meat making it tender and flavorful.
• After resting 15 minutes, move the chicken to a cutting board. Using a sharp knife, cut along the bone and remove the chicken breast meat in one large piece.
• Some of the chicken will be left on the bone, this can very simply be removed by using your clean hands.
• Cover tightly and store in the refrigerator.
• For a Lemon-Thyme variation: Drizzle with olive oil then sprinkle lightly with garlic salt and lemon pepper.
• Tuck fresh lemon slices under the skin along with sprigs of fresh thyme. To prevent over browning the fresh thyme, tuck it under the skin
• Bake accordingly.

GARLIC CHICKEN WITH SWEET ROASTED PEPPER SAUCE

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
• Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to a boil. Reduce heat to medum and simmer until chicken is cooked through, about 5 minutes.
• Transfer chicken to serving platter, and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.

CHICKEN WITH ROASTED PEPPER-GARLIC SAUCE

Steps:

• Preheat oven to 350°F. Toss garlic cloves with 1 tablespoon oil in small glass baking dish. Roast uncovered until garlic is tender and golden, about 30 minutes. Cool. Peel garlic. Set aside.
• Char both peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into matchstick-size strips.
• Melt butter in heavy medium saucepan over medium-high heat. Add shallots and chopped garlic and sauté until fragrant, about 1 minute. Add wine and lemon juice and simmer until reduced to 1/2 cup, about 7 minutes. Add cream and simmer until reduced to sauce consistency, about 5 minutes. Mix in roasted garlic and bell peppers. Season to taste with salt and pepper.
• Meanwhile, preheat broiler. Brush chicken with remaining 2 teaspoons oil. Sprinkle with salt and pepper. Broil until cooked through, about 5 minutes per side. Place 1 chicken breast on each plate. Spoon sauce over. Sprinkle feta over and serve.

ROASTED-GARLIC CHICKEN

Steps:

• Let chicken stand at room temperature 30 minutes. Preheat oven to 425 degrees. Remove giblets and any excess fat from chicken cavity. Rinse chicken inside and out with cold water; pat dry with paper towels. Tuck wing tips under body. Season cavity with salt and pepper; stuff with parsley, rosemary, and 2 lemon halves.
• Gently separate skin from chicken with your hands. Spread garlic butter over entire surface of chicken and under skin. Generously season with salt and pepper. Cross chicken legs, and tie ends together with kitchen twine. Transfer chicken to a roasting pan. Arrange remaining 2 lemon halves around bird.
• Roast chicken, basting occasionally with accumulated pan juices, until skin is crisp and deep golden brown, and an instant-read thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour and 10 minutes.
• Transfer chicken and lemon halves to a platter. Let chicken stand 10 to 15 minutes. Garnish with rosemary, and whole roasted garlic, if desired.

GARLIC PEPPER ROASTED CHICKEN

Steps:

• Prep chicken by cleaning out cavity and rinsing.
• Pat dry.
• Rub entire chicken with Extra Virgin Olive Oil.
• Sprinkle liberally, all over, with salt and garlic pepper.
• Roast in a 350 degree oven till done.