Top-ranked recipe named "Spicy Roasted Chicken W/garlic Sauce"
Try this Spicy Roasted Chicken W/garlic Sauce recipe, or contribute your own. "Course -" and "Main dishes" are two tags used to describe Spicy Roasted Chicken W/garlic Sauce.
"The garlic will be done before the chicken. Be sure to keep an eye on it, and remove it before it gets over cooked [or burned!] beyond the point of usefulness.
This is a delicious way to prepare chicken, and I served it with stir fried julienned jicma with cubanelle pepper and more fresh garlic.
I would recommend a pinot noir or merlot with this attractive, flavorful entrée."
Heat oven to 350. Combine 1 tablespoon of olive oil, chili powder, oregano, salt, cumin and cinnamon in a small bowl. Carefully separate the skin from the chicken breast, without tearing it. Rub spice mixture underneath skin and over breast meat, and then over skin of whole chicken. Tie legs together. Cut each garlic bulb crosswise in half. Drizzle with remaining olive oil. Place chicken and garlic in large roasting pan. Roast in 350 oven for 1 1/4 hours or until meat is no longer pink near the bone and the garlic is very soft. Transfer chicken to a large serving platter. Let stand for 20 minutes before carving. Meanwhile, prepare sauce: Squeeze garlic from skins. Place garlic pulp in a small bowl. With a fork or back of a spoon, mash garlic until smooth. Pour pan drippings into bowl. Let stand a few seconds until fat separates. Spoon 2 tablespoons of fat from the drippings into a 2 qt. saucepan; skim and discard any remaning fat from drippings in the bowl. Heat fat in saucepan; whisk in flour. Cook over medium heat, whisking for 1 minute. Gradually stir in the defatted drippings from the bowl, the chicken broth, browning and seasoning sauce and the mashed garlic; cook, stirring until the mixture boil and thickens, about 5 minutes. Pour into a gravy boat. Serve! Posted to FOODWINE Digest 16 October 96 Date: Thu, 17 Oct 1996 09:02:05 -0400 From: Laura Hunter
tomphoghatsobieski 1 year agoIn the ingredients was powdered cloves but it wasn't mentioned in recipe. I did use it, and felt it added to taste. One and a half hours too long for the garlic, remove it after about 45 minutes or it will burn
pvaslinda 2 years ago
Querian 3 years agoChicken came out perfectly. I did not make the sauce but I cooked a head of garlic wrapped in foil along with the chicken & spread the roasted garlic on toast. I roasted summer squash while I was waiting the 20 minutes for the chicken to cool before serving.
biminitwst 6 years agoThe garlic will be done before the chicken. Be sure to keep an eye on it, and remove it before it gets over cooked [or burned!] beyond the point of usefulness. This is a delicious way to prepare chicken, and I served it with stir fried julienned jicma with cubanelle pepper and more fresh garlic. I would recommend a pinot noir or merlot with this attractive, flavorful entrée.