Garlic and Herb roasted Chicken drumsticks || Easy Recipe
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Garlic and herb roasted chicken drumsticks
Ingredients List
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1kg chicken drumsticks
1 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
1 small seasoning cube or all purpose seasoning
3 garlic cloves
3 sprigs thyme
2 spring onions
3 pimento peppers
Parsley
1 tsp gravy browning (optional)
1 cup baby potatoes seasoned with 1 tsp oil and chicken seasoning
Fresh parsely for garnishing
Always taste and adjust seasonings as my recipe acts only as a guide. Individual tastebuds are different and substitutions can be made throughout.) Terri
Check out my other videos below...
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Honey Garlic Chicken bites
Easy baked chicken drumsticks
Jerk Shrimp Pasta
Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
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Music Credits @chazz758
Herb & Garlic Juicy ROASTED CHICKEN
Herb and garlic roasted chicken is a creation of spices and chicken. My family and friends simply love it. I always serve it up during the festive season or on weekends.
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Lemon & Herb Roasted Chicken | Minimalist Baker Recipes
A simple, fool-proof recipe for roasted chicken made in 1 pan with 6 ingredients. Infused with melted butter, rosemary, and fresh lemon. Crispy on the outside, tender on the inside. Perfect for the holidays and beyond.
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Roasted Garlic Butter Baked Chicken | How To Baked a Whole chicken in oven For Thanksgiving
As Thanksgiving is approaching here's a delicious baked chicken recipe you can try for your next thanksgiving dinner. You can apply the same method if you're making a Turkey for thanksgiving as well. This is an easy roasted garlic butter baked chicken recipe. Hope you enjoy!!
2 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon creole seasoning
1/4 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 tablespoon paprika
1 teaspoon cumin
3 small red potatoes
1 carrot
2 celery stalks
few sprigs thyme
few sprigs parsley
few sprigs rosemary
1 roasted garlic head
2 sticks unsalted butter
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Citrus & Herb Roast Chicken | Weeknight meal or special occasion
This is the step-by-step guide to getting a delicious rotisserie-inspired roasted chicken right at home. With bright lemon and orange flavors and delightful crispy skin, this recipe has it all! Plus, the marinading and roasting are hands-off, which is perfect for a weeknight or something more fancy. You’re going to love it!
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Skip ahead:
00:00 Intro
00:44 Preparing the brine
04:25 Preparing the chicken
06:47 Adding the salt brine
08:09 Roasting the chicken
10:08 Basting the chicken
11:16 Tasting the chicken
INGREDIENTS
- 1 tbsp kosher salt
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp smoked paprika
- 3 cloves garlic, pressed or minced
- 1 tbsp minced fresh thyme
- 2 tsp minced fresh rosemary
- 3-4 lb whole chicken (giblets removed)
- 1 tbsp neutral oil
For the basting liquid:
- 4 tbsp unsalted butter
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 2 sprigs fresh thyme leaves
- 1 sprig fresh rosemary leaves
INSTRUCTIONS
- In a medium bowl, combine the salt, lemon zest, orange zest, black pepper, cayenne pepper, smoked paprika, garlic, thyme, and rosemary. Work the mixture together until well mixed and the salt begins to feel moistened.
- Using heavy-duty scissors or a sharp knife, remove the backbone of the chicken. Once removed, lay the chicken on a flat surface and press down on the breastplate to flatten the bird. Gently lift the skin from the meat of the chicken, working slowly and carefully, taking care not to rip the skin. Separate as much skin as possible from the meat. This will allow the rub to have close contact with the meat and provide crispy skin.
- Work the salt rub under the skin all over, on top of the skin, and on the underside of the chicken. Cover with plastic wrap and refrigerate the chicken for at least 30 minutes or up to 4 hours.
- Preheat the oven to 400°F.
- Once the chicken is marinated, drizzle the neutral oil into a 12-inch cast iron skillet or a sheet pan. Place the chicken skin side down in the oil and then flip it over. Tuck the tips of the wings underneath the chicken to keep them from burning. Place the chicken in the preheated oven.
- While roasting, in a small saucepan, combine the butter, lemon juice, orange juice, thyme leaves, and rosemary leaves. Bring the mixture to a simmer and then turn the heat to low to keep it warm. Every 10 minutes, baste the chicken with the butter mixture.
- Roast the chicken until it is browned and the internal temperature reads 160℉. Once roasted, remove the chicken from the oven and allow it to rest for 15 minutes. Once rested, cut the chicken into pieces and serve.
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