ROAST CHICKEN WITH GARLIC AND THYME
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
- Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.
ROAST CHICKEN WITH GARLIC-HERB BUTTER
When making roast chicken, the key to getting crispy, golden skin is to season your bird in advance and leave it in the fridge overnight. The chicken roasts directly on top of a baguette, which absorbs the pan drippings for a side as tasty as the main event.
Provided by Anita Lo
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
- The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
- After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
- Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.
GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Provided by Melissa Clark
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
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.
ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME
Steps:
- Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
- In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
- Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
- Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
- Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
- Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
- Roasted Chicken Variations:
- Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
- Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.
ROASTED CHICKEN WITH LEMON, GARLIC AND THYME
A delicious, easy, foolproof recipe from Martha Stewart's Living magazine- February, 2008 edition. (You don't even need a roasting rack!)
Provided by hollyfrolly
Categories Whole Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Let the butter and chicken stand at room temperature for 3o minutes or so.
- Preheat oven to 425 degrees.
- Remove and discard any giblets, excess fat, and plastic pop-up timer, if there is one.
- To prevent burning, tuck the chicken's wing tips under the body.
- Season the cavity of the chicken, liberally, with salt and pepper.
- Roll the lemon back and forth on the counter to get the juices going. Pierce the entire surface of the lemon with the fork.
- Smash up the garlic cloves- the side of a knife does this well.
- Insert lemon, garlic and thyme into the cavity of the bird.
- Arrange the onion slices in the center of a heavy-duty roasting pan. (Arranging the onions in overlapping rows works great) Place the chicken on top with the breast side up. Tie the chicken legs together with kitchen twine.
- Spread the softened butter over the entire surface of the chicken. Season generously with salt and pepper.
- Roast the chicken until skin is crisp and the skin is a nice golden brown. The juices should run clear when the chicken is pierced with a fork- about 1 1/2 hours. The chicken will be cooked perfectly when an instant-read thermometer (inserted into the breast- then thigh) will read 165 degrees.
- Garnish with sprigs of thyme.
Nutrition Facts : Calories 1005, Fat 72.7, SaturatedFat 21.8, Cholesterol 328.5, Sodium 327.2, Carbohydrate 7.4, Fiber 1.4, Sugar 2.7, Protein 76.3
ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME
Make and share this Roasted Chicken With Lemon, Garlic, and Thyme recipe from Food.com.
Provided by Food.com
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
- In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
- Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
- Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
- Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
- Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
- Roasted Chicken Variations:.
- Honey-Glazed Chicken:.
- Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
- Soy-Ginger Chicken:.
- Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.
Nutrition Facts : Calories 747.9, Fat 54.6, SaturatedFat 18.3, Cholesterol 234.2, Sodium 251.5, Carbohydrate 10, Fiber 2.4, Sugar 3.7, Protein 52.3
ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME
Note: The vinaigrette and this dish can be made with rosemary instead of thyme, and orange zest instead of lemon.
Provided by JackieOhNo
Categories Whole Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
- Make chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
- In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
- Heat oven to 425°F Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375°F Continue to roast until the chicken is cooked through, about 40 minutes more.
- Spoon the olives and pan juices over the chicken and serve.
ROAST CHICKEN WITH THYME, GARLIC AND BACON
This recipe is made with dried, ground thyme, and garlic powder. Pancetta, or sliced bacon can both be used.
Provided by Tuck Burnette
Categories Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the chicken well, removing any excess fat pockets, and trimming the skin lightly if desired. Loosen the skin from the breast and leg meat carefully. Take out any innards trapped in the bones of the cavity and let fresh water clear it out. Dry the chicken well, all of you.
- Combine the thyme, garlic, salt, pepper, and olive oil in a bowl. Stir well, adding the lemon zest, and strained juice, if desired.
- Slather some of the mixture into the cavity of the chicken. Put in the chopped bacon.
- Massage the remainder, as deeply as possible, into the breast and leg meat, reaching deep into the drumstick, and around the thighs.
- Tie the chicken legs. If any of the skin tears along the seam of the breast, tape it back together with toothpicks.
- Fit a roasting pan with a rack and add broth to a level that will not touch the chicken.
- Lay in the hen, breast side down and roast at 350 for 40-50 minutes.
- Retrieve the chicken from the oven, turn, breast side up. Continue roasting at 350 until done, and the breast registers 165 degrees in the thickest part. Make sure to take its temperature periodically, I find that people have other things to do and let the chicken cook lazily, thinking that it is never going to be done, and then go to check it, to find that it has already ruined. Check it, at least twice.
- Transfer to a plate, cover loosely with foil, and discard the rack. Transfer the drippings to a measuring cup. Retrieve off most of the fat, you can save some out to add back to the pan, if you feel the desire to have it a little richer, I don't really like a fat gravy.
- Taste the drippings, add more broth if desired.
- Do not have it too salty. Mix some cornstarch into a bowl with a little water or room temperature stock (about 2 tablespoons starch).
- Bring the drippings to a simmer in a small saucepan. Let the pan be slightly below the boil, and add in the starch, by degrees until it is thick and proper.
- Cook, if needed, then serve with the roast, carved up at table.
Nutrition Facts : Calories 1406.3, Fat 102.6, SaturatedFat 28.8, Cholesterol 439.7, Sodium 1774.8, Carbohydrate 4.1, Fiber 0.9, Sugar 0.2, Protein 110.8
More about "roast chicken with garlic and thyme recipes"
THYME-AND-GARLIC ROAST CHICKENS RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (86)Estimated Reading Time 1 minServings 8
- Preheat oven to 375°. Liberally season chickens with salt and pepper and place half of thyme and garlic in each cavity. Loosely tie legs together with kitchen twine and place on 2 wire racks set in rimmed baking sheets.
- Roast chickens until golden brown, juices run clear, and an instant-read thermometer inserted into thickest part of thigh registers 165°, 50–60 minutes. Let rest at 10 minutes before carving. Serve with any accumulated juices poured over.
GARLIC-THYME ROASTED CHICKEN RECIPE - HOME CHEF
From homechef.com
Total Time 40 minsCalories 530 per serving
GARLIC & THYME ROAST CHICKEN RECIPE | TESCO REAL FOOD
From realfood.tesco.com
ROASTED CHICKEN WITH GARLIC-THYME BUTTER RECIPE - GRANT …
From foodandwine.com
ROAST CHICKEN WITH LEMON, GARLIC AND THYME - DELICIOUS.
From deliciousmagazine.co.uk
POT-ROAST CHICKEN WITH GARLIC AND THYME RECIPE | RECIPE CART
From getrecipecart.com
ROAST CHICKEN RECIPE WITH GARLIC AND THYME CROUTONS RECIPE
From olivemagazine.com
PERFECT OVEN ROASTED TURKEY RECIPE | DIETHOOD
From diethood.com
ROAST CHICKEN WITH GARLIC AND THYME - ZIEGLER AND BROWN
From zieglerandbrown.com.au
GARLIC-THYME ROASTED CHICKENS RECIPE | EATINGWELL
From eatingwell.com
ROSEMARY ROASTED WHOLE CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
MEXICAN STYLE ROAST CHICKEN | HOW TO COOK A WHOLE CHICKEN
From dailymotion.com
EASY CHICKEN POTATO STEW RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
ROAST CHICKEN WITH GARLIC AND LEMON THYME SERVED WITH A CHICORY …
From bbc.co.uk
ROASTED CHICKEN WITH LEMON, GARLIC, AND THYME : RECIPES : …
From cookingchanneltv.com
ROAST CHICKEN WITH GARLIC, LEMON AND THYME AND ... - TASTEBOTANICAL
From tastebotanical.com
53 COMFORTING SOUP RECIPES FOR ANY SEASON | EPICURIOUS
From epicurious.com
GARLIC-THYME ROASTED CHICKENS RECIPE | EATINGWELL
From tebuireng.motoretta.ca
BAKED BRIE WITH GARLIC BUTTER MUSHROOMS – SMITTEN KITCHEN
From smittenkitchen.com
RECIPE ROASTED CHICKEN PROVENAL (238.88 KB) | RECIPESMANUALS.COM
From recipesmanuals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love