Roast Chicken Legs With Basil And Garlic Core Ww Friendly Recipes

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BASIL ROASTED CHICKEN WITH GARLIC SAUCE



Basil Roasted Chicken with Garlic Sauce image

Another delectable roast chicken entree. The meat is herb infused with basil, and a garlic sauce is made from the pan juices and 30 cloves of roasted, sweet garlic! Make sure you clear your social calender for the next three days after eating this one!

Provided by yooper

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken (about 2 1/2 to 3 lb.)
2 tablespoons unsalted butter, softened
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup fresh basil leaf (or other fresh herbs)
30 cloves garlic, unpeeled
1/4 cup lemon juice
2 cups chicken stock or 2 cups low sodium chicken broth
salt & freshly ground black pepper
fresh basil leaf (to garnish)

Steps:

  • Preheat the oven to 350 degrees.
  • Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
  • Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
  • Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
  • Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
  • Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
  • Add the lemon juice and stock.
  • Place the chicken, breast-side up, on top of the garlic and stock.
  • Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
  • Transfer the chicken to a heated platter and tent with foil to keep warm.
  • Pour the juices with the garlic cloves into a blender and puree the mixture.
  • (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
  • Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
  • Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

HERBED ROAST CHICKEN LEGS



Herbed Roast Chicken Legs image

Make and share this Herbed Roast Chicken Legs recipe from Food.com.

Provided by PetsRus

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken legs
1 tablespoon mascarpone or 1 tablespoon cream cheese
1 tablespoon sour cream
2 tablespoons soft butter
1 -2 tablespoon mixed fresh herbs, very finely chopped (thyme, parsley, tarragon)
1 small lemon, zest of (grated)
salt and pepper
1 -2 teaspoon olive oil

Steps:

  • Preheat oven to 350°F.
  • Beat together the mascarpone, sour cream, butter, herbs, lemon rind, salt and pepper.
  • With your finfers gently loosen the chicken skin to create a pocket, try also to loosen the skin of the drumstick. Using a small spoon or your fingers push a 1/4 of the herb mixture into the pocket, even it out and fold the skin back in place.
  • Repeat with the other legs.
  • Drizzle a few drops of olive oil over the chicken, massage it in allover the flesh with your hands, sprinkle with salt and pepper.
  • Place in a roasting tin, roast on 350F for 35-45 minutes.
  • Baste once or twice during cooking.

Nutrition Facts : Calories 378.9, Fat 27.7, SaturatedFat 9.8, Cholesterol 155.4, Sodium 185.1, Carbohydrate 0.1, Sugar 0.1, Protein 30.4

ROAST CHICKEN LEGS WITH BASIL AND GARLIC-CORE WW FRIENDLY



Roast Chicken Legs With Basil and Garlic-Core Ww Friendly image

Prevention's Good Health Cookbook-1994. These succulent chick legs are incredibly easy to prepare: Just season them with fresh herbs, then pop them into the oven with garlic and potatoes. The whole dish is quite low in sodium, so anyone with high blood pressure can enjoy it often. Nutrition Info. From Cookbook: Calories...439 Fat...10.5 g. Sat. Fat...2.6g. Cholesterol...89 mg. Sodium...106 mg.

Provided by cricket1176

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken legs
8 large basil leaves
12 -15 garlic cloves
1 lemon, halved
4 baking potatoes
2 teaspoons olive oil
1/4 teaspoon ground black pepper
14 teaspoons paprika

Steps:

  • Remove all visible fat from the chicken and trim excess skin, leaving just enough to cover the pieces. Carefully lift the skin on each piece and slice 2 basil leaves under it. Replace the skin.
  • Separate the garlic bulb into individual cloves. Trim the hard end off each clove and remove the peel. Trim any bruises and discard any cloves that are soft or dark. There should be about 12 to 15 whole cloves.
  • Place the garlic in a 9"x13" baking dish. Top with the chicken.
  • Squeeze the juice from half of the lemon over the chicken. Remove the seeds from the remaining lemon half and cut into 4 pieces. Add these to the baking dish.
  • Cut the potatoes lengthwise into spears. Add to the dish. Drizzle with chicken and potatoes with the oil. Sprinkle with the pepper and paprika.
  • Bake at 350 degrees for 45 to 50 minutes, or until the chicken is tender. Remove the skin before eating.

Nutrition Facts : Calories 492.3, Fat 23.8, SaturatedFat 6.2, Cholesterol 138.6, Sodium 144.9, Carbohydrate 36.3, Fiber 6, Sugar 2.5, Protein 34.9

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