GARLIC-HERB ROASTED CHICKEN
Garlic and herbs roasting in and on the chicken make this roasted version so flavorful that you can eliminate the salt from the recipe if you'd like. The aroma from the oven while it's baking is tantalizing. -Cindy Steffen, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 289mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GARLIC, LEMON, AND HERB RUBBED LEGS
Steps:
- In a medium bowl stir together all ingredients except the chicken. Reserve 2 tablespoons of the mixture for the grilled flat bread. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.
- Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.
- Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.
ROASTED GARLIC AND HERB CHICKEN LEGS
My son often asks for certain foods like chicken to be made for him this is one of requests
Provided by Catherine Ferensic
Categories Chicken
Time 55m
Number Of Ingredients 3
Steps:
- 1. Wash dry chicken drumsticks
- 2. Coat with vegetable oil (meat)
- 3. Spray pan with cooking spray,lay chicken coat with seasoning
- 4. Bake 350' for 45-50 Switch to broiler 500' for browning meat don't forget to season both sides of meat
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
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- If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
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