Roasted Chicken Quarters with Garlic and Herbs
This dish is interesting due to the delicious combination of lemon and herbs along with loads of garlic. It is a great dish as a family meal or a Sunday brunch.
Recipe 1:
Serves 4
Ingredients
- 5 to 6 tablespoons of lemon juice (2 lemons)
- 1/3 cup of extra-virgin olive oil
- 1 tsp of dried thyme leaf
- 1 tsp of dried parsley
- 1 tsp of Creole seasoning
- 6 cloves of chopped garlic
- 1 quartered chicken ( 3 ½ pound)
- Freshly ground pepper
- Salt
Preparation
- Heat the oven to 375°F.
- Combine the garlic, lemon juice, olive oil and seasoning.
- Wash and dry the chicken.
- Sprinkle the chicken with herbs.
- Mix the chicken thoroughly with the first mixture and place it in a roasting pan.
- Roast for around 1 ½ hour. (remember to turn the chicken so that it is thoroughly cooked)
- Garnish with parsley and serve.
Note: You will know that the chicken is done when the juices run clear when the chicken is pierced with a fork.
Recipe 2
Preparation time: 1 hour and 35 minutes
Ingredients
- 1 roasting chicken ( 5 to 6 pounds)
- 1 large bunch of thyme
- 4 lemons
- 3 heads of garlic, cut in half
- 2 tablespoons of melted butter
- ½ pound bacon (sliced)
- 1 cup of white wine
- ½ cup of chicken stock
- Salt and pepper to taste
Directions
- Heat the oven to 425°F
- Clean the chicken and rinse it inside and out.
- Remove the excess fat and pat dry.
- Place the chicken on a pan for roasting and sprinkle salt and pepper liberally inside it.
- Stuff thyme, 1 halved lemon and two halves of garlic in the cavity of the chicken.
- Spread butter on the chicken and sprinkle salt and pepper.
- Tie the legs of the chicken together and place the wings underneath the body.
- Cut 2 lemons into quarters and scatter them and the remaining garlic around the chicken.
- Lay the bacon over the chicken to cover it.
- Roast the chicken in the oven for 1 hour then remove the bacon and keep aside.
- Continue to roast the chicken for around ½ an hour more or until the juices run clear when pierced with a fork.
- Place the chicken to a platter and cover it with aluminum foil.
- Remove the fat from the pan, leaving two tablespoons of it behind.
- Add wine and chicken stock to it and bring it to boil.
- Make the heat low and let it cook for 5 minutes or till the liquid is reduced by half.
- Cut the chicken into quarters.
- Garnish the chicken with the bacon, leftover thyme, a sliced lemon and garlic. Pour the gravy on top and serve.
Recipe for Chicken Stock:
Ingredients
- One 3 ½ pound chicken (cleaned)
- 2 carrots cut in large chunks
- 3 celery stalks cut in large chunks
- 2 large quartered onions
- 1 head of garlic halved
- 1 turnip halved
- ¼ bunch of fresh thyme chopped
- 2 bay leaves
- 1 tsp of whole black peppercorns
Preparation
- Place vegetables and chicken in a large stockpot over a medium flame.
- Pour only enough water to cover the stuff. ( Too much water will make it taste weak)
- Add the thyme, bay leaves and peppercorn and let the broth come to a boil.
- Reduce the heat to a medium0low and allow the broth to simmer for 1 to 1 ½ hours partially covered.
- While it is cooking, remove any impurities that may rise to the surface. If necessary, add little more water to keep the chicken covered while cooking.
- Carefully transfer the chicken to a cutting board. When it has cooled enough, remove the skin, bones, and hand-shred the meat and place it in a storage container.
- Strain the stock through a fine sieve into another pot. (This removes the vegetable solids).
- Use the stock immediately. If you are planning to store the stock then place the pot in a sink of ice water and stir in order to cool down the stock. Cover and refrigerate for one week or freeze.
- Karnika Ray
Tags: chicken, chicken recipe, garlic, Recipes, roasted chicken quarters with garlic and herbs, roasted chicken recipe
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