Roast Chicken Legs With Basil And Garlic Core Ww Friendly Recipes

ROAST CHICKEN LEGS WITH BASIL AND GARLIC-CORE WW FRIENDLY

Steps:

• Remove all visible fat from the chicken and trim excess skin, leaving just enough to cover the pieces. Carefully lift the skin on each piece and slice 2 basil leaves under it. Replace the skin.
• Separate the garlic bulb into individual cloves. Trim the hard end off each clove and remove the peel. Trim any bruises and discard any cloves that are soft or dark. There should be about 12 to 15 whole cloves.
• Place the garlic in a 9"x13" baking dish. Top with the chicken.
• Squeeze the juice from half of the lemon over the chicken. Remove the seeds from the remaining lemon half and cut into 4 pieces. Add these to the baking dish.
• Cut the potatoes lengthwise into spears. Add to the dish. Drizzle with chicken and potatoes with the oil. Sprinkle with the pepper and paprika.
• Bake at 350 degrees for 45 to 50 minutes, or until the chicken is tender. Remove the skin before eating.

ROAST CHICKEN LEGS WITH LEMON & THYME

Steps:

• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
• Bake chicken 10 minutes, then add lemon slices to pan (or slip under skin for added flavour). Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.

HERBED ROAST CHICKEN LEGS

Steps:

• Preheat oven to 350°F.
• Beat together the mascarpone, sour cream, butter, herbs, lemon rind, salt and pepper.
• With your finfers gently loosen the chicken skin to create a pocket, try also to loosen the skin of the drumstick. Using a small spoon or your fingers push a 1/4 of the herb mixture into the pocket, even it out and fold the skin back in place.
• Repeat with the other legs.
• Drizzle a few drops of olive oil over the chicken, massage it in allover the flesh with your hands, sprinkle with salt and pepper.
• Place in a roasting tin, roast on 350F for 35-45 minutes.
• Baste once or twice during cooking.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.