Yield 2 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Time 1h Yield 6 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade.
Time 55m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.
Time 52m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat oven to 400˚F (200˚C) Season chicken thighs with salt and pepper. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.) Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce. Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low. Return chicken to the skillet. Coat the chicken in the sauce. Add green beans to skillet. Bake for 25 minutes or until chicken is cooked through. Enjoy!
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
Place chicken in a greased 13-in. x 9-in. baking pan. In a small bowl, combine the remaining ingredients; pour over chicken., Bake, uncovered, at 400° for 15 minutes. Broil 4 to 6 in. from the heat for 5-7 minutes or until juices run clear, basting occasionally with sauce.
Time 23m Yield 4 serving(s) Number Of Ingredients 9 Steps:
For marinade, in a small bowl combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt and pepper. Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Place chicken on grill rack. Cover and gril 15 to 18 minutes or until chicken is no longer pink, brushing once with reserved marinade halfway through grilling. Discard any remaining marinade.
Time 1h55m Yield 4-5 serving(s) Number Of Ingredients 8 Steps:
Cut the top 1/4 off of the garlic heads so that the tops of the cloves are exposed. Place them on a baking sheet and drizzle them well with olive oil. Preheat oven to 350°, cook garlic for about 40 minutes or until you see that the garlic cloves have browned, and the head itself is soft. Remove and let cool for handling. Wash chicken and place in baking pan breast up. With the handle of a wooden spoon, or anything that will slide without tearing the skin, separate the skin from the meat starting at the lower breast, and taking your time until you have loosened all the skin that you can reach. Make a small cut in the skin on top of the drumsticks, and insert the spoon into the cut, loosening all the skin on the legs and thighs. Gently squeeze all the garlic heads into a blender, the cloves will be soft and will slide out of the shell easily. Add the juice from half the lemon, the rosemary, and black pepper. Turn the blender on low and after mixture is working, slowly drizzle the olive oil into the mixture. Stop when mixture is mixed. Using either your fingers, a pastry bag, or however you can do it, (I just use my fingers and a spoon) insert about half of the mixture under the chicken skin and then gently press down on it to spread it around evenly under the skin. Place onion and lemon inside the chicken, tie legs together, wipe the outside lightly with olive oil and sprinkle with Emeril’s essence to taste. Bake in preheated oven at 350° for about 50 minutes or until almost done and the outside is browning nicely. Remove chicken and spread the remaining mixture over the chicken to cover. Return to oven and cook until the surface is browned and the chicken is tender.
Time 45m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper. Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes. Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.
