Garlic-Roasted Chicken

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This turned out to be a quite elegant dish, and bonus...was very simple to make! I followed the recipe exactly except for substituting white wine for the vinegar and I had some rosemary, olive oil sourdough bread on hand....perfect! The roasted garlic spread all over the moist chicken and crusty bread that was saturated in the bright sauce was just lovely. Truly acceptable for company but simple enough for a quick weeknight meal.

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My husband and I (and our dinner guests LOVE this recipe! Spreading the roasted garlic on the toasts before putting on the chicken makes it even better.

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Easy and absolutely wonderful.

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Simple and delivers .... I forgot to make the sauce with the vinegar, and my guests still enjoyed it, infact used the drippings for some dipping .... Will make again. THANKS

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Easy to make even filleting the breasts. I only had 3 to serve, but used 2 ¾ bulbs of garlic. Salt, pepper and my secret weapon cumin into the dutch oven for a great sear on the skin. Flipped em threw in the garlic and fresh rosemary and into the oven. Browned some chicken pieces in the pan and deglazed it with white cooking wine. It started looking real good so I minced about 2 tbs of onion, added it and cooked it down with more wine. I roasted the chicken for about 20 mins (until the internal temp was 160°. Took it out of the oven and transferred it to my skillet and the sauce from the skillet to the juices in my dutch oven. Drizzled some EVOO on 3 slices of fresh sourdough bread and put them on broil while I cooked the sauce down. Plated just like the recipe says but included a side of green beans with almond. Everyone loved it, especially the sauce and the buttery garlic that squeezes right out of their skins. The only thing I would change is to make more sauce.

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Note: A tip has been added.

Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

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Incredibly easy to make and amazing taste for so little effort. Used white wine instead of white wine vinager. No need to peel the garlic. It is mellowed by being roasted and comes right out of the peel when served. Can be spread on the bread or eaten by itself. Made it for the family and friends. Everyone loved it.

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Probably the best chicken I've had in a long time. The peel on the garlic makes it sweet and creamy and easy to mash on a bite of chicken. I stripped the rosemary off the stem and had a pleasant surprise to it's crispiness and flavor. Just followed the recipe and it was delicious. I shared this recipe with my family.

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DON'T PEEL THE GARLIC? I expected to read further in the recipe just what to do with all of the garlic peels and how to get them off after sitting in a sauce. It sounds good, but I'm not going to use unpeeled garlic unless someone can explain how it works, lol.

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This recipe is a good start but there is no way I was going to leave the peel on the garlic. Here is what I did and it was super yummy. Used a whole chicken cut-up and season with salt and pepper. Brown in 2 tablespoons olive oil then add 2 stalks of celery and 3 carrots (cut into 1 inch pieces to fill in the gaps. Added peeled galic cloves from 2 heads of garlic over the veggies (make sure none of the garlic touches the pan. Layed 4 sprigs of rosemary over top then covered with about 2 cups chicken stock. Cooked with the lid on in 425 oven for 30-35 mins., removed chicken, added 3/4cup white wine, cooked off the wine, and used a stick blender to blend all the carrots, celery, and garlic in the broth to form a yummy and healthy sauce.