Best 3 Glazed Herb Chicken Recipes

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If you're searching for a tantalizing and flavorful chicken dish, then look no further than glazed herb chicken. This delectable recipe combines the aromatic flavors of fresh herbs with the sweetness of glaze, resulting in a culinary masterpiece that will satisfy even the most discerning of palates. With its crispy, caramelized skin and tender, succulent meat, this dish is sure to become a family favorite. Whether you prefer a classic glaze or a more adventurous flavor combination, there's a glazed herb chicken recipe out there to suit every taste. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE



Roasted Garlic-Glazed Chicken With Lemon-Herb Sauce image

Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.

Provided by Chippie1

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken legs (leg & thigh separated)
1 tablespoon Emeril's Original Essence (Emeril's Essence Creole Seasoning here on zaar)
2 tablespoons olive oil
4 tablespoons unsalted butter
4 sprigs fresh thyme
3 heads garlic
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1 large egg yolk
1 tablespoon fresh lemon juice
1 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 cup olive oil
1 tablespoon chopped mixed fresh herbs (such as basil, parsley, chives, and oregano; can use dried, but fresh is better)

Steps:

  • For the Roasted Garlic Glaze:.
  • Preheat the oven to 325 degrees F.
  • Cut off the top third of each head of garlic.
  • Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle.
  • Into a food processor squeeze each head of garlic gently to release the flesh.
  • Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
  • Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
  • Transfer to an airtight container and refrigerate until ready to use.
  • (The glaze can be made up to 1 day in advance).
  • For the Chicken:.
  • Preheat the oven to 375 degrees F.
  • Separate the legs& thighs.
  • Season the chicken on both sides with the Essence.
  • Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
  • Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
  • Remove from the heat.
  • Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
  • Roast for 16 minutes.
  • Remove from the oven and carefully turn the chicken halves with tongs.
  • Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
  • For the Lemon Herb Sauce:.
  • In a small saucepan, bring the chicken stock to a simmer.
  • Transfer to a blender or food processor.
  • Add the mustard and process on high speed.
  • With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
  • Serve immediately.

SOY HERB GLAZED CHICKEN SATAY



Soy Herb Glazed Chicken Satay image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time P1DT20m

Yield 12 satays

Number Of Ingredients 8

1/2 cup soy sauce
3 tablespoons white balsamic vinegar
2 tablespoons lemon juice
1 teaspoon granulated sugar
1 jalapeno
1 cup assorted fresh herbs (recommended: cilantro, basil, mint and parsley leaves)
1 tablespoon minced garlic
1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 12 slices

Steps:

  • Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
  • Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
  • Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.
  • Heat a grill to medium heat.
  • To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.

GLAZED HERB CHICKEN



Glazed Herb Chicken image

The orange flavor really comes through in the sauce that nicely coats this grilled chicken. I like to garnish it with fresh orange segments and a sprinkling of green chives for a pretty look. -Jill Smith of Irmo, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) chicken broth
3/4 cup orange juice concentrate
2 tablespoons red wine vinegar
2 teaspoons grated orange zest
2 garlic cloves, minced
1/2 teaspoon dried minced onion
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground allspice
4 boneless skinless chicken breast halves (1 pound)
1 tablespoon cornstarch
1/4 cup honey
1 medium navel orange, peeled and sectioned
3 cups hot cooked rice
2 teaspoons minced chives

Steps:

  • In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade., Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives.

Nutrition Facts : Calories 276 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 912mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

  • Choose the Right Chicken: Opt for a whole chicken or chicken pieces that are fresh, plump, and have a slightly pink color. Avoid chicken that has an off smell or discoloration.
  • Properly Clean and Pat Dry: Before cooking, rinse the chicken thoroughly with cold water and pat it dry with paper towels. This helps remove any bacteria and ensures the chicken cooks evenly.
  • Use Fresh Herbs: Fresh herbs like rosemary, thyme, and sage enhance the flavor of the chicken. Chop them finely and rub them under the skin or sprinkle them on top before cooking.
  • Generously Season the Chicken: Season the chicken liberally with salt, pepper, and other desired spices. You can also use a store-bought poultry seasoning blend.
  • Glaze the Chicken: For a flavorful and glossy glaze, combine melted butter, honey, Dijon mustard, and a touch of lemon juice. Brush the glaze onto the chicken during the last 15 minutes of cooking.
  • Roast at the Right Temperature: Roast the chicken at a high temperature initially (425°F) to create a crispy skin, then reduce the temperature (350°F) for the remaining cooking time to ensure the chicken cooks through evenly.
  • Monitor the Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. Poultry is safe to consume when it reaches an internal temperature of 165°F.

Conclusion:

Glazed herb chicken is a classic dish that combines the succulent flavor of chicken with the aromatic essence of fresh herbs. Whether you prefer roasted, grilled, or pan-fried chicken, these recipes provide a comprehensive guide to creating tender, juicy chicken with a flavorful glaze. With careful preparation, attention to cooking techniques, and a touch of creativity, you can master the art of cooking glazed herb chicken and impress your family and friends with a delicious and satisfying meal. Experiment with different herb combinations, glaze variations, and side dishes to find your perfect glazed herb chicken recipe.

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