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Slow-Roasted Garlic Chicken Recipe

Slow-Roasted Garlic Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 41-50 of 65

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  • on November 03, 2009

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    This is one of the best roasted chicken recipes I've made! When I was baking it, our next door neighbor could smell the chicken cooking and asked to come in for supper. It's great and soooo easy to make. I made this chicken with the smashed potatoes from the same episode and added the garlic that I roasted from the chicken to the potatoes and smashed them.The whole meal was a great success and I've made it several times since.Highly recommended!

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  • on October 26, 2009

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    FOLLOWED THIS RECIPE FOR TECHNIQUE...DID NOT USE 4 BULBS OF GARLIC BUT DID ADD SEVERAL CLOVES TO THE CAVITY AND AT BASE OF PAN ALONG WITH ONIONS AND LEMON. MIXED A LITTLE GARLIC POWDER WITH THE SALT AND PEPPER. IT WAS ONE OF THE BEST ROASTED CHICKENS I HAVE EVER MADE AND I'VE BEEN COOKING FOR A VERY LONG TIME. BETTER THAN SOME OF THE RECIPES WHICH ADD HERBS, ETC UNDER THE SKIN. FOR EASE AND SIMPLICITY OF PREPARATION, THIS IS A FABULOUS RECIPE.

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  • on September 07, 2009

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    This chicken turned out perfectly. The only thing that wasn't perfect were my carving skills, so it didn't turn out as pretty once it was cut up. But who cares, it tasted amazing! It definitely has a strong garlic flavor though, so if garlic isn't your thing, you might want to make some adjustments. This was my first time roasting a chicken, and it went off without a hitch! Thanks, Aida!

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  • on September 03, 2009

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    Loved the garlic, lemon flavor, and the skin crisped up nicely. It was nice to learn this dual-temp oven method and prep for the bird. Thanks Aida!!!

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  • on June 21, 2009

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    I have been cooking whole chickens for many years, but have not been happy with the outcome until now. I had no idea this simple recipe would be so amazingly good. I think the salt and chicken stock were the secrets. It was moist, juicy, cooked perfectly and I even ate some of the skin. I also made the cinnamon roll bread pudding and highly recommend it using the walnut sauce posted by a viewer. I'm a Food Network "junkie" so will pay more attention to Aida. Thanks!

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  • on May 31, 2009

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    This was great, I have made a lot of roasted chicken, but this is by far the best!
    Thanks Aida.

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  • on April 06, 2009

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    We have really liked every one of Aida's recipes we've tried. This one is no exception. We had no left overs. Next time, the only change is that I will bake two chickens instead of only one so that we can have some left over for the next night.

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  • on April 04, 2009

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    I can never do this; my roast chickens are either crisp and dry, or moist and corpse-like. This is fabulous! The flavor, so simple in ingredients, but so dramatic in its success! My mouth was still watering hours after dinner. What a great idea; cooking it in broth. Seemed redundant when I saw the episode, but holy cow does it make the difference! Thank you so much for this recipe!

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  • on April 01, 2009

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    the flavor was amazing. I do think that you should put more than 1 cup of broth in the pan though. maybe 2-3 so you have enought to baist with. happy cooking!!

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  • on March 13, 2009

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    This chicken came out perfect!! The most delicious roasted chicken I have ever made...: I also made her potatoes from this episode and served it with a salad and it was a great meal for my hubby and I. Will make over and over. Thank you!!

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