Give your roast chicken a healthy dose of garlic, and you'll be awarded with the tastiest roast dinner imaginable!
Chicken wrapped in greaseproof paper to trap all the wonderful juices - keeps beautifully moist!
A juicy, roast chicken recipe with lots of garlic, rosemary and lemon.
Lemon and rosemary infused poussin are basted with a wine and garlic stock. Makes any occasion special. Crusty bread and a nice white wine complement this meal.
Chicken breasts topped with garlic and onions, then roasted in lemon juice and white wine. A simple, light supper when paired with a green salad.
This dish contains no less than 40 cloves of garlic. The strength of the garlic is mellowed when baked in a casserole. The resulting dish is a chicken that is moist, tender and flavoursome.
This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar and cayenne pepper. When I have time, I prepare the chicken a few hours ahead of time and let it marinate in the sauce before roasting it in the oven. I usually serve the chicken with cubed roast potatoes. I coat them with the same sauce and cook them in the oven for 1 hour.
The quantity of sauce with this would easily cover another chicken breast and serve 3. Despite the quantity of garlic used I did not find this overpowered the recipe. This is based on a Weight Watcher recipe. It would work well served with potato wedges.
As far as herbs go, I think fresh thyme works best with chicken. I sometimes add four or five bulbs of green garlic (young garlic that looks like baby leeks) when it's in season and if I find it at the farmers' market.
Chicken and potatoes are baked in butter with 24 cloves of garlic. Add a little maple syrup at the end for sweetness. Don't worry, the garlic cooks down to a mellow, soft texture that's simply delicious spread over the chicken! Serve with a green salad, broccoli or asparagus.
Rather than rubbing butter over a bird before roasting, here a paste of fresh herbs and fromage frais is pushed under the skin. This keeps the roasting chicken beautifully moist as well as adding a wonderful flavour. The pan juices are used to make a simple sauce.