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Roasted Garlic-Glazed Chicken with Lemon-Herb Sauce and Creole Rice Pilaf Recipe

Roasted Garlic-Glazed Chicken with Lemon-Herb Sauce and Creole Rice Pilaf

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Average Rating:

Total Reviews: 18

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  • on March 07, 2012

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    Complicated but well worth the time. I made it during a weeknight, took about 45min-1 hr to prepare. Used skin on chicken drumsticks (just becuase I had em and omitted the andouille for caloric purposes. Had leftover lemon herb sauce and garlic glaze (which is basically an aioli and could be used for sandwiches, fries, etc. Very Very YUMMY!!! Would be impressive if made for company!

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  • on January 22, 2012

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    AH-mazing! Everything about this dish was fantastic. I didn't use a food processor to make the glaze, just whisked it together in a bowl. I might add a bit more andouille, okra, and corn to the pilaf next time. Loved this dinner.

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  • on June 18, 2010

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    A few years ago when I was about 16 years old, I prepared this dish for my parents' anniversary. It's a lot of work but absolutely worth it. All it takes is a little kitchen savvy. This recipe is perfect and one of my favorites. The lemon-herb sauce is a little thin but delicious! LOVE IT! Truly amazing, Emeril!

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  • on October 18, 2009

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    This is my "go to" recipe when entertaining dinner guests for the first time. It makes such an incredible impact that, often, when being invited back, they ask if we're having the delicious garlicky chicken.

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  • on June 09, 2009

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    but i agree with Nancy, the lemon herb sauce was too thin, it didnt even coat the chicken, just sat on the bottom of the plate in a pool.
    the roasted garlic had a wonderful flavor.

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  • on June 06, 2008

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    On a budget and love to find new things to do with chicken. This recipe was amazing. It was easy for an Emeral recipe and my boyfriend loved it!

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  • on March 30, 2008

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    This is a great alternative to the traditional chicken and rice recipe.

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  • on June 28, 2007

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    This is a recipe that combines two thing children will always eat, chicken and rice. I didn't make the sauce, but very enjoyable. This recipe will be placed in my cookbook.

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  • on September 21, 2006

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    Loved the chicken and garlic glaze although the lemon herb sauce was a little watery for my taste. Did anyone else think so? Also don't be intimidated into not making it because it is rated expert in ease of making. I don't think it was that hard or time consuming. Well worth the prep.

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  • on March 19, 2006

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    When my wife handed me this recipe and asked me to prepare it for her, I thought...Boy this is going to be a lot of work. Well...the recipe does require more prep work than most, but my goodness is it ever worth it!!! The chicken with the roasted garlic glaze is just fabulous...totally unreal..it is so good. I did alter it a little, I only use chicken breast...but goodness...was it ever great. The Creole Rice Pilaf is outstanding. I use a Pecan Smoked Pork and Venison sausage in place of the andouille sausage...because it's difficult to find in North Houston... and it still was fantastic. The Lemon Herb sauce is wonderful with the chicken as it enhances the flavor of the chicken. I can't wait to use this sauce on fish. If you prepare everything just as the recipe tells you to, this is a can't miss dinner....I felt like I was back home in New Orleans eating at Delmonico's instead of in Houston!!!

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