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.
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.
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.
CRISPY PAN-ROASTED CHICKEN WITH GARLIC-THYME BUTTER
I have discovered my favorite cookbook in a very long time -- Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. This is another winner!!
Provided by Pianolady
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°.
- Halve the chicken, with the breastbone, backbone and the first two digits (tips) of the wings removed.
- Season the chicken halves on both sides with salt and freshly ground white pepper. Set a 12" cast iron skillet over high heat and when it is hot, add the olive oil. Swirl the skillet to coat it evenly, and then lay the seasoned chicken halves, skin-side down, in the skillet. Sear until golden, about 3 minutes.
- Transfer the skillet to the oven and roast until the chicken is nearly cooked through and the skin is crispy, about 17 minutes. Turn the chicken over and continue to roast, skin-side up, until it is cooked through -- 3 to 5 minutes.
- While the chicken is roasting, combine the butter with the garlic and thyme in a small bowl, and stir well to blend.
- As soon as the chicken is removed from the oven, spread the garlic butter over the skin and serve immediately.
Nutrition Facts : Calories 338.4, Fat 27.4, SaturatedFat 9.2, Cholesterol 100.3, Sodium 1824.5, Carbohydrate 0.9, Fiber 0.3, Protein 21.3
ROASTED GARLIC THYME BUTTER
Steps:
- Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
- Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
- Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.
LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Provided by Good Food team
Categories Lunch, Main course
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
- Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
- Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
- To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.8 milligram of sodium
ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
Categories Chicken Garlic Herb Onion Poultry Roast Kid-Friendly Back to School Dinner Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
- Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
- Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.
BUTTER-HERB ROASTED CHICKEN
Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
- In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
- Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.
Nutrition Facts : Calories 660, Carbohydrate 32 g, Fat 6, Fiber 4 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1270 mg
More about "roasted chicken with garlic thyme butter recipes"
EMERIL LAGASSE’S CRISPY PAN-ROASTED CHICKEN WITH GARLIC …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Set a 12-inch, cast-iron skillet over high heat and, when hot, add 1 tablespoon of the butter to the pan
ROASTED CHICKEN WITH GARLIC-THYME BUTTER RECIPE - GRANT …
From foodandwine.com
2/5 Total Time 2 hrs 10 minsAuthor Grant Achatz
- Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken. Spread the butter evenly over the breast meat then smooth out the skin. Rub any extra garlic-thyme butter all over the outside of the chicken.
- Stuff the crushed garlic, thyme sprigs and lemon quarters into the cavity and tie the legs together with twine. Season the chicken with salt and pepper and set it in a small, flameproof roasting pan. Roast for about 1 1/2 hours, or until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes.
- Pour the pan juices into a small saucepan. Add the water to the roasting pan and bring to a boil over moderately high heat; scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour the liquid into the saucepan. Season the jus with salt and pepper and keep hot. Carve the chicken and serve with the jus and Mustardy Potato Pierogies.
PAN ROASTED CHICKEN THIGHS WITH THYME GARLIC BUTTER
From mustlovehome.com
GARLIC HERB BUTTER ROAST CHICKEN - CAFE DELITES
From cafedelites.com
ROASTED HONEY GARLIC BUTTER CHICKEN RECIPE | RECIPES.NET
From recipes.net
LEMON, GARLIC AND THYME BUTTER-ROASTED CHICKEN RECIPE - SPINNEYS …
From spinneys.com
GARLIC ROASTED CHICKEN THIGHS WITH BACON, BUTTER BEANS & GREEN …
From astralchicken.com
GARLIC CHICKEN ROAST/JUICY SOFT GARLIC चिकन रोस्ट/PEPPER GARLIC …
From youtube.com
GARLIC BUTTER ROAST CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
LEMON, GARLIC AND THYME BUTTER-ROASTED CHICKEN RECIPE
From spinneys.com
SLOW ROASTED TURKEY LEGS WITH GARLIC AND HERBS — ALISON ROMAN
From alisoneroman.com
ROASTED TURKEY BREAST RECIPE
From southernliving.com
SUCCULENT GARLIC AND THYME ROAST CHICKEN | POULTRY RECIPES
From weber.com
LEMON, THYME AND GARLIC-ROASTED CHICKEN WITH CHESTNUT STUFFING …
From eatyourbooks.com
GARLIC-THYME ROASTED CHICKEN RECIPE - HOME CHEF
From homechef.com
15 BAKED CHICKEN AND ROASTED POTATOES RECIPE
From selectedrecipe.com
GARLIC & THYME ROAST CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST SPATCHCOCK CHICKEN WITH HERB BUTTER RECIPE
From drizzleanddip.com
PERFECT GARLIC ROASTED CHICKEN WITH VEGETABLES - THE RECIPE CRITIC
From therecipecritic.com
LAST-MINUTE THANKSGIVING DINNER TIPS AND RECIPES FROM CELEBRITY …
From goodmorningamerica.com
GARLIC-THYME ROASTED CHICKENS RECIPE | EATINGWELL
From eatingwell.com
APPLE CIDER VINEGAR AND THYME AND TURKEY BREAST RECIPES
From supercook.com
GARLIC BUTTER ROAST CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED BRUSSELS SPROUTS WITH CINNAMON-BUTTER YOGURT AND …
From cooking.nytimes.com
BAKED CHICKEN AND RADISHES WITH THYME BUTTER - RECIPE - DIET …
From dietdoctor.com
SALT-ROASTED CHICKEN RECIPE - ROAST CHICKEN WITH THYME BUTTER …
From youtube.com
SEARED CHICKEN BREASTS WITH APPLE-THYME PAN SAUCE
From makegoodfood.ca
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