Roastedhalvedchickenwithgarlicherbpaste Recipes

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ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE



Roasted Halved Chicken With Garlic-Herb Paste image

This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson.

Provided by Scoutie

Categories     Very Low Carbs

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons fresh rosemary leaves, finely chopped
fresh lemon zest (from 1 lemon)
1 teaspoon lemon juice
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1/2 teaspoon cayenne pepper
1 -2 tablespoon Dijon mustard
kosher salt & freshly ground black pepper
1 chicken, 3 to 4 pounds, skin-on, backbone removed and halved

Steps:

  • Preheat the oven to 375 degrees F.
  • Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
  • Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
  • Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
  • Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
  • Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
  • Transfer to a serving platter and serve.

Nutrition Facts : Calories 370.8, Fat 30.8, SaturatedFat 6.8, Cholesterol 85, Sodium 122.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 21.4

HERB ROASTED CHICKEN WITH GARLIC



Herb Roasted Chicken with Garlic image

Make and share this Herb Roasted Chicken with Garlic recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 1h12m

Yield 6 serving(s)

Number Of Ingredients 9

3 -3 1/2 lbs cut-up broiler-fryer chickens
1/2 cup dry white wine (chicken broth ok)
1/4 cup lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1/2 teaspoon salt
3 heads garlic
extra sprigs herbs (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan).
  • Mix wine, chopped herbs and salt and pour over chicken.
  • Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.
  • Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional).
  • Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.
  • To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.

Nutrition Facts : Calories 553.4, Fat 34.4, SaturatedFat 9.8, Cholesterol 170.2, Sodium 359, Carbohydrate 11.7, Fiber 0.9, Sugar 0.7, Protein 44.2

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