Roasted Garlic Chicken Pilaf Recipes

ROAST CHICKEN & BARLEY PILAF

Steps:

• Roast chicken: heat oven to 450°F.
• Gently lift skin from breast and legs and season with salt and pepper: place some sliced garlic and fresh herbs under skin. Place remaining garlic and herbs in the cavity of the chicken.
• Place chicken on a rack in a large roasting pan. Pour chicken broth into the bottom of the pan. roast for 50 to 60 minutes.
• Make Barley Pilaf: Meanwhile, in a medium saucepan, over medium heat oil. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 minutes or until tender. Stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
• Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

BAKED GARLIC RICE PILAF

Steps:

• Preheat oven to 375*.
• Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
• Add 1 cup of broth and the salt and pepper.
• Bring to a boil and pour into a covered casserole; bake for 25 minutes.
• Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
• This can be doubled without increasing the cooking time.

ROASTED GARLIC CHICKEN PILAF

Steps:

• Prepare rice according to package instructions.
• In separate large sauté pan, heat oil. Add in onion and sauté until golden brown.
• Add in chicken and sautée until browned and almost cooked.
• Add in corn, peas and carrots and combine with chicken and onion. Cook until tender and heated through.
• When rice is finished cooking combine with chicken and vegetables.
• Add in lemon juice and parsley.
• Mix well and serve.