Best 8 Roasted Chickengarlicshallots And Bacon Recipes

ROAST CHICKEN WITH SHALLOTS, THYME, BACON AND GARLIC CONFIT SAUCE

Steps:

• Stage 1, pre-bedtime. Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat.
• Return unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don't lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.
• Stage 2, post-bedtime. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more.
• Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.

WHOLE ROASTED CHICKEN WITH BACON

Steps:

• Preheat the oven to 500 degrees F. Prepare the chicken: Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme sprigs and lemon wedges. Turn the chicken so the cavity is facing you. Put one end of a bacon slice squarely over the left thigh, run it over the breast meat and finish by covering the right thigh. Repeat with 9 more strips of bacon, slightly overlapping, so the thighs and all of the breast meat are covered. Then wrap one strip, slightly overlapping, around each drumstick.
• Cook the chicken: Transfer the chicken to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and put it in the center of the oven. Roast for 20 minutes and then lower the oven temperature to 350 degrees F. Cook until the juices run clear or the internal temperature reaches 160 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a sharp knife when carving so the bacon stays on top of the white meat.
• Finish the dish: Make a sauce by pouring the juices from inside the cavity (along with the thyme and lemon wedges) into the baking pan. Put the pan over medium heat and bring to a simmer. Whisk in the mustard, add 2 tablespoons water and simmer for 2 to 3 minutes to allow the sauce to come together. Strain, pressing down on the lemon wedges to extract all the juice, and season with salt and pepper. Discard the lemon wedges and thyme sprigs and taste for seasoning. Serve immediately.

ROAST BACON

Steps:

• Preheat oven to 400 degrees F.
• Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR

Steps:

• Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
• While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
• Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
• Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
• Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
• Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

ALTON BROWN'S CHICKEN IN GARLIC AND SHALLOTS

Steps:

• Preheat oven to 350 degrees. Season chicken liberally with salt and pepper. toss with 2 tablespoons of olive oil and brown on both sides in a wide, straight-sided, ovenproof frying pan or skillet over high heat. (If you don't have such a pan, you may need to brown the chicken in one pan and then finish the dish in a casserole.).
• remove from heat; add herbs, garlic, shallots and the remaining 1/2 cup olive oil. (There's no reason to chop the herbs; just distribute them around and in between the chicken pieces.) Cover and bake for 1-1/2 hours.

BACON ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
• Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
• Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

BAREFOOT CONTESSA'S OVEN ROASTED BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place a sheet of parchment paper on a sheet pan.
• Lay the bacon on top of the parchment paper.
• Bake for 15 to 20 minutes until the bacon is really crispy.
• Drain on paper towels and serve.