Lemonoreganochickenbaguettewithroastgarlicmayonnaise Recipes

BAKED CHICKEN BREASTS WITH GARLIC AND OREGANO

Steps:

• Trim off any excess fat from the chicken.
• Season the breast generously on both sides with salt and pepper.
• Sprinkle 1/4 teaspoon oregano over each piece and rub with the crushed garlic.
• Squeeze the lemon juice over the chicken and coat lightly with the olive oil.
• Pour the wine into a 12-inch baking dish.
• Place the chicken breast in the wine, skin side down, and marinate at room temperature for 20 to 30 minutes.
• Meanwhile, preheat the oven to 375°.
• Set the baking dish in the oven and bake the chicken 30 minutes.
• Turn skin side up and bake, basting with the pan juices every 10 minutes, for 25 to 35 minutes longer, until the skin is lightly browned and the chicken is cooked through but still juicy.
• Serve with any remaining pan juices spooned over the chicken.

SIMPLE ROAST CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 450ºF with rack in center.
• Remove the giblets from the chicken then trim the excess fat from around the chicken cavity then rinse and thoroughly dry the chicken. (The drier the chicken, the crispier the skin.) Place the chicken in a roasting pan, baking dish or cast iron skillet.
• Melt the butter with the garlic in a small saucepan over medium-low heat. Brush the melted garlic butter all over the chicken. Season the chicken liberally all over (including inside the cavity) with salt and pepper. Place the two lemon halves and the sprigs of rosemary inside the cavity.
• Tie the legs together with kitchen twine. (Keep it simple with a loop around each leg and knotted in the center.)
• Roast the chicken for about 1 hour, basting it every 15 minutes by using a spoon and tilting the pan to collect the juices then spooning them atop the chicken, until the internal temperature reaches 165ºF. (When testing the temperature with a meat thermometer, insert it into the breast but do not touch the bone for the most accurate reading.) Rotate the pan after every time you baste the chicken to guarantee even cooking.
• Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.

RETRO FRENCH CHICKEN (BAKED LEMON GARLIC BREASTS)

Steps:

• Preheat the oven to 400 degrees F. Set out a large 12-14 inch cast iron skillet or an 9X13 inch baking dish. Pour the melted butter in the pan and swirl around.
• In a large zip bag, combine the flour, salt, paprika, and ½ teaspoon pepper. Mix well. Then add the chicken breasts and toss to coat.
• Place the coated chicken in the buttered dish, top side down, and place in the oven for 15 minutes.
• Meanwhile, in a small bowl, mix the olive oil, lemon juice, water, scallions, thyme, garlic, and 1 teaspoon pepper. Stir well.
• Once the timer goes off, flip the chicken over and pour the lemon garlic sauce over the top. Place back in the oven for 10 minutes.
• Once the chicken has cooked through, remove from the oven and serve warm with extra pan sauce.

LEMON OREGANO CHICKEN BAGUETTE WITH ROAST GARLIC MAYONNAISE

Steps:

• To make the garlic mayo, slice off the top of garlic (the pointy ends) cutting through the cloves (leaving the skin on).
• Pre-heat oven to gas mark 2/300°F/150°C.
• Place the garlic cut-side up into an oven tray and drizzle over with olive oil and sprinkle with salt and pepper.
• Roast garlic head for 1 hour until completely soft.
• Leave to cool then squeeze out the cloves and mash until smooth and then whisk into the mayonnaise.
• Toss the butterflied chicken breasts with chopped lemon, garlic, oregano, oil and pepper.
• Cover and refrigerate for 20 minutes (can marinate chicken upto 2 hours in advance turning in the marinade every 20 minutes).
• Pre-heat the grill to medium-hot, for outdoors medium-hot coals.
• Grill chicken for about 4-5 minutes on each side basting with any remaining marinade until the chicken is opaque with no trace of pink.
• Cut baguette into 4 equal-sized pieces.
• Split and toast on the cut side until just crisp for about 1 minute.
• Fill baguette with chicken, tomatoes, salad leaves, season with salt and pepper if you wish and drizzle garlic mayo on top.
• Serve warm.