Roasted Garlic Oven-Baked Chicken

Gluten Free
Health score
38%
Roasted Garlic Oven-Baked Chicken
70 min.
4
1450kcal

Suggestions


Indulge in the savory delight of Roasted Garlic Oven-Baked Chicken, a dish that promises to elevate your dining experience while being gluten-free! Perfect for lunch or dinner, this recipe is designed for those who appreciate the rich flavors of roasted garlic combined with tender, juicy chicken. With a preparation time of just 70 minutes, you can easily whip up a meal that serves four, making it ideal for family gatherings or a cozy dinner with friends.

The star of this dish is the succulent broiler-fryer chicken, coated in a delectable mixture of buttermilk and a hint of cayenne pepper, which adds a subtle kick to each bite. The crispy exterior, achieved through a unique blend of roasted garlic mashed potatoes, creates a mouthwatering crunch that perfectly complements the moist chicken inside. Drizzled with melted butter, this dish is not only a feast for the taste buds but also a visual delight as it bakes to a golden brown perfection.

Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. Serve it alongside your favorite vegetables or a fresh salad for a complete meal that will leave everyone asking for seconds. Dive into the comforting flavors of Roasted Garlic Oven-Baked Chicken and make mealtime a memorable occasion!

Ingredients

  • 0.3 cup butter melted
  • 0.5 cup buttermilk 
  • 10.5 pound chicken 
  •  eggs 
  • 0.5 teaspoon ground pepper red (cayenne)
  • 4.7 oz roasted garlic mashed

Equipment

  • frying pan
  • oven
  • whisk

Directions

  1. Heat oven to 425F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
  2. In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.
  3. Dip chicken pieces into egg mixture, then roll in potato mixture to coat.
  4. Place in pan skin side down.
  5. Drizzle with butter. Discard any leftover potato and egg mixtures.
  6. Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (170F for breasts; 180F for thighs and legs).

Nutrition Facts

Calories1450kcal
Protein31.1%
Fat65.29%
Carbs3.61%

Properties

Glycemic Index
23.25
Glycemic Load
3.58
Inflammation Score
-9
Nutrition Score
39.044347731963%

Flavonoids

Kaempferol
0.09mg
Myricetin
0.54mg
Quercetin
0.58mg

Nutrients percent of daily need

Calories:1449.55kcal
72.48%
Fat:103.55g
159.31%
Saturated Fat:28.74g
179.65%
Carbohydrates:12.88g
4.29%
Net Carbohydrates:12.11g
4.4%
Sugar:1.86g
2.07%
Cholesterol:472.86mg
157.62%
Sodium:631.31mg
27.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:110.97g
221.94%
Vitamin B3:39.16mg
195.82%
Selenium:91.54µg
130.77%
Vitamin B6:2.45mg
122.54%
Phosphorus:943.47mg
94.35%
Vitamin B5:5.7mg
56.98%
Zinc:8.14mg
54.24%
Vitamin B2:0.83mg
49.04%
Potassium:1282.42mg
36.64%
Vitamin A:1692.71IU
33.85%
Vitamin B12:2.03µg
33.78%
Manganese:0.67mg
33.74%
Iron:5.93mg
32.95%
Magnesium:127.9mg
31.98%
Vitamin B1:0.43mg
28.72%
Vitamin C:19.77mg
23.96%
Copper:0.39mg
19.51%
Calcium:169.87mg
16.99%
Vitamin E:2.54mg
16.92%
Vitamin D:1.75µg
11.69%
Folate:42.42µg
10.6%
Vitamin K:9.46µg
9.01%
Fiber:0.77g
3.07%