Cabbage Pierogi. Potato Pierogi. Stuffed Cabbage. Olive Garden's Alfredo Sauce. Better Than Olive Garden Alfredo Sauce Recipe. Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Get our life-saving Dinner Daily newsletter. You (and your stomach) can thank us later! Recipe Box Grocery List Print Share Foolproof Homemade Pizza (2:46) More Better-than-pizzeria pies? 5 Bacon Hacks (1:31) Up your bacon game and add these hacks to your cooking repertoire. You Can Do Better Waffles (0:58) Here are three new reasons to break out your waffle iron. 5 Snack Hacks (1:34) Try these top five snack hacks for easy entertaining. You Can Do Better Ramen (1:03) Here are three new ways to enhance your ramen-eating experience. 5 Peanut Butter Hacks (1:27) From sweet to savory, put more peanut butter in your diet with these ideas.
More Videos Total Time 25mins Prep 5 mins Cook 20 mins This is the best Alfredo sauce ever. Skip to Next Recipe Ingredients Nutrition Check Out Our Top Savory Sauces Recipe Copycat Olive Garden Recipes Directions Melt butter in medium saucepan with olive oil over medium/low heat. Up Next Units. Chicken Alfredo - Groneman Family Recipes. Newsletter - MAKE - A Quick, Homemade Dinner. 1.Preheat the oven to 450ºF (on convection if possible). 2.Using a pair of sharp kitchen shears, remove and discard the backbone of the chicken (or save it for making stock).
With a sharp pairing knife, remove the thigh bones — simply follow the bone and let your knife do the work for you. You can also ask your butcher to do this. 3.Lay the chicken, breast side up, in a roasting tray and press down with your hands so that it flattens. Squeeze over the lemon, getting the juice on and around the entire chicken, and throw the lemon halves into the tray.
Toss in the garlic cloves, being sure to tuck a few underneath the bird along with the fresh herbs. Liberally salt and pepper the chicken and drizzle over enough olive oil to coat — about 3 tablespoons. 4.Meanwhile bring a saucepan of water to a boil and season with a few pinches of salt. 5.Cover the tray with tinfoil, roast for 20 minutes, remove the tinfoil and baste with the juices that have collected on the bottom. Print this recipe »