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Roast Chicken With Roasted Whole Garlic

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Ingredients
  Chicken 3 3⁄4 Pound (1 Bird)
  Kosher salt 1 1⁄2 Pinch (A Good Pinch)
  Black pepper 1⁄4 Teaspoon (Use A Few Grinds)
  Parsley sprigs 8
  Fresh thyme sprigs 4
  Rosemary sprig 1
  Garlic 3 Clove (15 gm), unpeeled
  Roasted garlic 1 Teaspoon (As Required)
  Garlic heads 4 , unsprouted (Firm Variety)
  Extra-virgin olive oil 2 Tablespoon
Directions

GETTING READY
1. Start by preheating the oven to 375°F and also trim excess fat from the chicken, being sure to check the body cavity for fat

MAKING
2. Lay the chicken on a surface, and season the cavity with salt and pepper and then chill it in the refrigerate 1 hour only,
3. Meanwhile, start preparing the roasted garlic , to do so first rub away the loose outer skins of the whole heads of garlic to expose individual cloves, make sure not to separate them from the head but leave each one intact
4. In a ceramic baking dish, arrange the heads, closely pack them together and then drizzle with olive oil, season to taste with salt and pepper, also spoon 1 teaspoon of water into the dish
5. Take a foil and cover the dish tightly, now place it in the oven to bake for 45 minutes, take out the bowl and remove the foil and bake for another 15 to 20 minutes, till skins start turning brown and the garlic is soft with a pungent taste, set aside in a warm place
6. In the same oven, place the chicken for roasting with the garlic, meanwhile chop the parsley, thyme, rosemary, and unpeeled garlic cloves and place them together
7. Lay the chicken, and spoon the herbs into the body cavity and close it by wrapping and piling the loose folds of skin over the opening, then fold the wing tips behind under the wings, now season the chicken with a little more salt and pepper
9. In a shallow roasting pan, place the chicken and set in the middle of the oven,
roast for 60 minutes, or till the juices from the chicken run clear when piercing it with a fork, make sure that the thigh bone moves easily
10. Baste the chicken several times during roasting with the accumulated pan juices, finally remove the chicken from the oven and let it stand for 10 minutes in a warm spot, then go on to carve the chicken.

SERVING
11. Serve the whole roasted garlic and the pan juices with the chicken

TIPS
Note: If the bird is larger than 3 3/4 pounds, it may take another 15 minutes to cook thoroughly.

Serve the meat only and discard the chicken skin

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
70 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
4

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