20 Cloves Lemon Garlic Chicken Recipes

SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
• Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
• Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.

CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
• Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
• Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.

20 CLOVES OF GARLIC ROAST CHICKEN

Steps:

• Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together., Transfer chicken to a rack in a shallow roasting pan, breast side up. Rub skin with butter; sprinkle with salt and pepper., Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reaches 180°. Remove chicken from oven; tent with foil. Let stand for 15 minutes before carving.

20 CLOVES LEMON GARLIC CHICKEN

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F.
• 2. Chop the green onions and mince the garlic into a medium size bowl.
• 3. Zest the 2 lemons first and add to same bowl, then squeeze out all the juice from lemons and ad to bowl also.
• 4. Next measure and add olive oil and all the spices except the paprika. Blend together
• 5. Add chicken pieces to a large gallon size zip lock bag. May need more than one depending on size of chicken parts, and number of pieces of chicken. If using more than one bag divide marinade equally among bags, and squish to marinate pieces. Place bag in a large bowl and refrigerate for about 2 hours, squeezing bag every half hour or so. Can refrigerate longer for more flavor.
• 6. Line a large pan large enough to accommodate all of the chicken with aluminum foil, then spray with non stick cooking spray. Add the chicken parts, then sprinkle with paprika, and top each piece with at least 1 lemon slice, more if you have it. Squeeze extra lemon juice over chicken if desired.
• 7. Cover with foil and wrap tightly. This holds in the heat, and prevents the chicken from drying out, it will also accumulate extra pan drippings from the chicken. Cook covered for at least 1 hour 15 minutes, then remove foil and continue cooking for an additional 30 to 45 minutes, OR UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK.
• 8. Remove from oven Reserve pan drippings to make a light gravy if desired. Skim off excess fat. Note: I used some of the drippings in my Lemon & Garlic Orzo Pasta to add additional flavor to the pasta. This is what it looked like, and the recipe is posted here.The link for this recipe is https://www.justapinch.com/recipes/side/vegetable/lemon-garlic-orzo-pasta.html

ROASTED CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Heat oven to 375 degrees.
• Mix oil, rosemary, and thyme in small bowl.
• Rub over outside of chicken.
• Place onion, celery, and lemon in cavity of chicken.
• Place chicken, breast side up, in dutch oven.
• Scatter garlic around chicken.
• Pour white wine and chicken broth into dutch oven.
• Place on stove top, cover, and bring to boil.
• Transfer to preheated oven, and bake, covered 25 minutes.
• Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
• Remove chicken and garlic to platter and cover with foil.
• Skim as much fat as possible from pot.
• Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
• Stir in parsley and salt.
• Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
• To eat garlic, gently press with fork to squeeze out from skin.

SLOW-COOKER CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Preheat a 5-to 6-quart slow cooker; preheat oven to broil.
• Place chicken skin side up on a rimmed baking sheet. Rub oil onto skin and season generously with salt and pepper. Broil until skin is brown in places. Transfer chicken to the slow cooker. Add garlic, lemons, and thyme. Cover and cook on high until meat is tender and cooked through, about 2 1/2 hours (or on low for 5 hours). Serve with braised garlic, cooking liquid, and bread.