Roasted Chicken Breasts In Garlic Butter Recipes

GARLIC BUTTER BAKED CHICKEN BREASTS

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Pound the thickest part of the chicken breast using the flat portion of a meat mallet (with a piece of plastic wrap placed on top of the breast.) This will ensure even cooking. Combine the salt, paprika, black pepper, dried thyme, garlic powder, and onion powder in a small bowl. Season both sides of the chicken breasts with this seasoning. You can allow the chicken to sit at room temperature for 5-20 minutes if you have time, or cook it immediately.
• SEAR: Add the oil to a cast-iron skillet (or any oven-safe skillet) over medium-high heat. When the oil is hot add the chicken breasts in a single layer and sear for roughly 1-2 minutes on each side. You don't want to cook them all the way through, just give it a nice crust on both sides.
• GARLIC BUTTER: While the chicken is cooking, combine the butter, parsley, garlic, Italian seasoning, honey, and red pepper flakes (if using) in a small bowl. Zap in the microwave in 15-20 second increments until the butter melts and all the ingredients combine.
• ROAST: Pour the garlic butter over the chicken breasts and place the skillet in the oven for 10-14 minutes OR until the chicken cooks all the way through and reaches an internal temperature of 165ºF. Remove from the oven and allow the chicken to rest for a few minutes before serving.

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.

ROASTED CHICKEN WITH GARLIC BUTTER

Steps:

• Preheat the oven to 400F;
• Remove the neck and innards from inside the chicken and rinse it inside and out then pat dry and set aside;
• Melt the butter in a small bowl;
• Combine the melted butter, olive oil, minced garlic, the juice and zest of one lemon, parsley, and 1 sprig rosemary chopped together and whisk until blended;
• Sprinkle the salt and pepper over all sides of the chicken;
• Brush the butter mixture over the chicken coating all sides and adding more under the skin until the chicken is thoroughly coated inside and out with garlic butter;
• Inside the chicken cavity, stuff the halved clove of garlic, half a lemon sliced or quartered, a single sprig of rosemary, and if desired, chopped onion and celery;
• Roast at 400F for 45 minutes then remove the chicken and baste with the excess juices in the pan;
• Now, add the additional two sprigs of rosemary and slices of lemon to the pan and cover the chicken with aluminum foil, you may also squeeze the additional 1/2 lemon over the top of the chicken at this time;
• Roast for an additional 20 minutes or until the internal temperature reaches 165F;
• Uncover and broil for 4-5 minutes to crisp the skin;
• Remove from the oven and cover to rest for an additional 10 minutes before carving to serve.

ROAST CHICKEN WITH GARLIC-HERB BUTTER

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-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

GARLIC BUTTER ROAST CHICKEN

Steps:

• Preheat oven to 450°F.
• Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)
• Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.
• Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.
• Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.
• Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.
• Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.
• Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.
• Remove the chicken from the oven and let rest 10-15 minutes before serving.
• Serve with the melted garlic butter in the pan if desired.

ROASTED CHICKEN BREASTS IN GARLIC BUTTER

Steps:

• Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection roast at 475°F. Cover a shallow baking pan with foil.
• Rinse the chicken breasts and pat dry with paper towels. In a small bowl, mix together the garlic, lemon juice, butter, oregano, salt, black pepper, and cayenne and pour into the baking pan.
• Place the chicken breasts in the garlic-butter sauce and turn them to coat all sides, leaving the cut sides down to absorb more flavor.
• Roast the chicken in the center of the oven for 20 minutes, until the chicken breasts are no longer pink in the center. Place on serving plates and spoon the hot sauce over each. Serve with the French bread.