ROASTED GARLIC VINAIGRETTE RECIPES
EASY OVEN ROASTED GARLIC - EASY RECIPES FOR HOME COOKS
Eat roasted garlic straight out of the cloves or spread onto warm bread. Mashing some into butter, sauces and creamy dips is also an excellent idea. You can use foil or parchment paper to roast garlic. If using parchment, you will need to secure the packets with kitchen twine.
Provided by Adam and Joanne Gallagher
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 3 whole heads garlic
Number Of Ingredients 4
Steps:
- Heat the oven to 400 degrees F.
- Prepare three squares of parchment paper or foil large enough to wrap each head of garlic.
- If the garlic has extra layers of papery white skin, peel them away, but leave enough layers so the head of garlic stays together. Cut a 1/4-inch from the top of the cloves so that you can see inside the individual cloves of garlic.
- For each head of garlic, place down a sheet of parchment or foil onto a work bench. Make a small bed of thyme by shaping it into a small ring. Then place a head of garlic, cut-side-up, on top. Drizzle with olive oil and season with some salt and fresh ground black pepper.
- Pull the sides of the parchment paper or foil up and around the garlic so that you make a little parcel. If using parchment, secure with kitchen twine.
- Place packets of garlic onto a baking sheet. Bake until the cloves inside the packet are light brown and soft, 40 to 70 minutes. Check on the garlic every so often to see how it is progressing.
Nutrition Facts : ServingSize 1 whole head garlic, Calories 93, ProteinContent 2 g, CarbohydrateContent 12 g, FiberContent 1 g, SugarContent 0 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 0 mg, SodiumContent 161 mg
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE RECIPE | GIADA ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
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