Roast Chicken Legs With Lots Of Garlic Food

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GARLIC ROAST CHICKEN



Garlic Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

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.

GARLIC ROASTED CHICKEN LEG QUARTERS



Garlic Roasted Chicken Leg Quarters image

Garlic roasted chicken leg quarters are juicy and flavorful, and they're budget friendly. Serve this easy chicken with roasted or mashed potatoes.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h

Yield 4

Number Of Ingredients 9

4 cloves garlic (finely minced)
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon Kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 chicken leg quarters
1/2 cup chicken broth (part dry white wine, if desired)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F. Lightly oil a 9 x 13 x 2-inch baking dish or line it with foil.
  • Combine the garlic, oregano, salt, chili powder, cumin, and black pepper in a small bowl. Add the olive oil and mix well. Use a mortar and pestle to form a paste or mash it with a fork.
  • Snip off any excess skin and fat deposits from the chicken. Arrange the leg quarters in the prepared baking dish and rub the garlic-spice mixture over each piece.
  • Pour 1/2 cup of chicken broth into the bottom of the baking dish. If desired, use 1/4 cup of chicken broth with 1/4 cup of dry white wine instead.
  • Bake the chicken, uncovered, in the preheated oven for 40 to 50 minutes, or until the chicken registers at least 165 F on a meat thermometer .
  • Enjoy.

Nutrition Facts : Calories 189 kcal, Carbohydrate 2 g, Cholesterol 83 mg, Fiber 0 g, Protein 16 g, SaturatedFat 3 g, Sodium 414 mg, Sugar 0 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROAST CHICKEN LEGS WITH LOTS OF GARLIC



Roast Chicken Legs with Lots of Garlic image

These Roast Chicken Legs with Lots of Garlic Are One of The Best New Year'S Eve Dinner Recipes I Know. I Love The Flavor Combination of ....

Provided by Lilly Mathuse

Categories     Dinner Recipes, Easy Chicken Keto Recipes, Easy Chicken Recipes, Easy One-Pan Dinner Recipes, Keto Dinner Recipes, Main Dishes, New Year's Recipes, Poultry Recipes

Time 1h40m

Yield 4

Number Of Ingredients 8

Chicken legs 4 (about 2½ lb. total)
Kosher Salt
Garlic 4 heads of
Lemon 1
Chili pepper 1
Bay leaf 3
Black pepper
Olive oil ½ cup

Steps:

  • Preheat the oven to 325 °F.
  • Place chicken in a 13x9 inch roasting dish. Season generously with salt.
  • Add 4 halved heads of garlic, 1 thinly sliced lemon, 1 chili, 3 bay leaves and a few grinds of pepper.
  • Pour in ½ cup of oil and toss all ingredients well to coat.
  • Place the garlic heads cut side in contact with the baking dish.
  • Roast in the oven for 75-90 minutes until the chicken is falling off the bone.
  • Leave to cool for 10 minutes before serving.

Nutrition Facts : Calories 494, Fat 40.6g, Carbohydrate 3.4g, Protein 30.1g, Cholesterol 105mg, Sodium 101mg

ROASTED GARLIC AND HERB CHICKEN LEGS



Roasted Garlic and herb chicken legs image

My son often asks for certain foods like chicken to be made for him this is one of requests

Provided by Catherine Ferensic

Categories     Chicken

Time 55m

Number Of Ingredients 3

1 pkg chicken drumsticks
vegetable oil(coat chicken)
2-3 Tbsp weber garlic and herb seasoning (just shake on both sides of meat

Steps:

  • 1. Wash dry chicken drumsticks
  • 2. Coat with vegetable oil (meat)
  • 3. Spray pan with cooking spray,lay chicken coat with seasoning
  • 4. Bake 350' for 45-50 Switch to broiler 500' for browning meat don't forget to season both sides of meat

ROASTED-GARLIC CHICKEN



Roasted-Garlic Chicken image

Whole roasted garlic bulbs are a delicious garnish for this recipe, and you can roast them at the same time that you roast the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 roasting chicken (3 to 4 pounds)
Coarse salt and freshly ground pepper
8 sprigs flat-leaf parsley
4 sprigs rosemary, plus more for garnish
2 lemons, halved
Roasted-Garlic Butter, softened
2 recipes (4 bulbs) Whole Roasted Garlic, for garnish (optional)

Steps:

  • Let chicken stand at room temperature 30 minutes. Preheat oven to 425 degrees. Remove giblets and any excess fat from chicken cavity. Rinse chicken inside and out with cold water; pat dry with paper towels. Tuck wing tips under body. Season cavity with salt and pepper; stuff with parsley, rosemary, and 2 lemon halves.
  • Gently separate skin from chicken with your hands. Spread garlic butter over entire surface of chicken and under skin. Generously season with salt and pepper. Cross chicken legs, and tie ends together with kitchen twine. Transfer chicken to a roasting pan. Arrange remaining 2 lemon halves around bird.
  • Roast chicken, basting occasionally with accumulated pan juices, until skin is crisp and deep golden brown, and an instant-read thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour and 10 minutes.
  • Transfer chicken and lemon halves to a platter. Let chicken stand 10 to 15 minutes. Garnish with rosemary, and whole roasted garlic, if desired.

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

ROAST CHICKEN DRUMSTICKS WITH PARSLEY & GARLIC



Roast chicken drumsticks with parsley & garlic image

This recipe harbours all the flavours of a roast - without even having to turn the oven on

Provided by Good Food team

Categories     Buffet, Dinner, Main course

Time 30m

Number Of Ingredients 12

1 tbsp olive oil
4 tbsp butter
12-16 chicken drumsticks
3 garlic cloves , finely chopped
2 tbsp fresh parsley , chopped
1 tbsp lemon juice
1 tbsp olive oil
4 tbsp butter
12-16 chicken drumsticks
3 garlic cloves , finely chopped
2 tbsp fresh parsley , chopped
1 tbsp lemon juice

Steps:

  • Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
  • Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.
  • Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.
  • Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.

Nutrition Facts : Calories 373 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 0.3 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

GARLIC LIME ROASTED CHICKEN DRUMSTICKS



Garlic Lime Roasted Chicken Drumsticks image

Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!

Provided by Lizeth Gonzalez-Stewart

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 3h15m

Yield 10

Number Of Ingredients 9

¼ cup olive oil
1 large lime, juiced, or more to taste
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
½ teaspoon ground black pepper
10 skinless chicken drumsticks

Steps:

  • Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
  • Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
  • Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
  • Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 1.4 g, Cholesterol 76 mg, Fat 10.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.4 g

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