GARLIC ROAST CHICKEN RECIPES RECIPES

Name: Garlic Roast Chicken
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 3 to 4 servings
Ingredients: 1 (5 to 6-pound) roasting chicken; Kosher salt and freshly ground black pepper; 2 heads garlic, cut in 1/2 crosswise; 1 lemon, halved; 1/2 large Spanish onion, thickly sliced; 4 carrots cut diagonally into 2-inch chunks; 2 large Yukon gold potatoes, cut into 6 pieces; 4 tablespoons butter, melted

GARLIC ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK

Garlic Roast Chicken Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 1 hours 45 minutes

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

Steps:

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

GARLIC ROAST CHICKEN RECIPE - REAL SIMPLE

Garlic Roast Chicken Recipe - Real Simple image

Provided by Jean Galton

Total Time 2 hours 0 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 6- to 7-lb. whole roasting chicken, giblets removed
9 sprigs fresh thyme
9 sprigs fresh tarragon
1 lemon, halved
4 heads garlic, cloves separated, unpeeled
1 cup Nicoise olives
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil
1 large baguette, thickly sliced

Steps:

Heat oven to 450°F. Gently loosen the chicken skin from the breast meat and place a third of the thyme and tarragon under the skin. Place another third of the herbs, plus the lemon and a handful of garlic cloves, inside the chicken cavity, and tie the legs together with cooking twine.
Place the chicken in a small roasting pan and surround with the remaining herbs, garlic, and olives. Sprinkle the chicken with the salt and pepper and drizzle with the olive oil.
Roast the chicken for about 1½ hours, or until the thigh juices run clear when pricked with a fork or an instant-read thermometer inserted in the thigh reads 170° to 175°F. Transfer the chicken to a cutting board, cover loosely with foil, and let rest 15 minutes. Skim the fat from the pan juices.
Place the chicken on a platter with the roasted olives and garlic and spoon the pan juices over it. Serve with the baguette slices, which will sop up the juices and can be spread with the roasted garlic.

Nutrition Facts : Calories 965 calories, CarbohydrateContent 49 g, CholesterolContent 258 mg, FatContent 51 g, FiberContent 3 g, ProteinContent 73 mg, SaturatedFatContent 12 g, SodiumContent 1351 mg

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1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
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