Oven Roasted Chicken With Roasted Garlic And French Bread Recipes

BAKED GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

GARLIC-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
• Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
• Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
• Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

OVEN-ROASTED CHICKEN, WITH ROASTED GARLIC AND FRENCH BREAD

Steps:

• Preheat oven to 400.
• Wash and dry chicken, and remove giblets.
• Baste (or rub) whole chicken with olive oil.
• Mix salt and pepper to taste, and all other spices, in small bowl, and then rub over entire chicken (leave a small amount of spice mixture remaining).
• Put leftover spice mixture, and 4 indiviudal garlic cloves, inside cavity of chicken.
• Place chicken in large roasting pan (without rack).
• Take apart remaining garlic bulbs (leaving skins on) and place garlic cloves all around chicken.
• Pour chicken broth over all.
• Cover with foil and bake for 1 hour, then remove cover, and bake for 35 to 40 mins, until chicken is browned.
• Remove chicken from oven and let cool for a few minutes.
• Carve chicken, while heating up french bread (if you like your bread warmed).
• Serve chicken pieces and french bread, with roasted garlic cloves.
• Squeeze roasted garlic (which will squeeze nicely right out of the skins) onto slices of french bread and/or onto chicken pieces, as you eat it (we love to squeeze garlic right onto our chicken, as well as onto the bread).

ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
• Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
• Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
• Broil bread until toasted, about 5 minutes.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

Steps:

• Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
• Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
• Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

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.