Photo: Slow-Roasted Garlic Chicken Recipe
Ingredients
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (5 pound) chicken
- 4 heads garlic, top 1-inch cut off
- 2 tablespoons olive oil
- 1 medium lemon, halved
- 1 medium yellow onion, quartered
- 1 cup low-sodium chicken broth
Directions
Heat the oven to 375 degrees F and arrange a rack in the middle.
Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
Serves:4 (skin removed); Calories: 324; Total Fat: 8 grams; Saturated Fat: 2 grams; Protein: 58 grams; Total carbohydrates: 0 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 190 milligrams; Sodium: 690 milligrams
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By jlovesm21
on October 11, 2012
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This chicken came out sooooo delish !!!! i followed everything to a T !!!! i'm on a low sodium diet so i didnt use that much salt more garlic and herbs instead and also i used fat free low sodium chicken broth !!!! everyone should try this plenty left overs !!
By concast_4218498
Jacksonville, FL
on March 06, 2012
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Deeeeeelicious !!!!!! I don't know too much about this chef but I will tell you that this is the BEST baked chicken I have ever eaten. I didn't change a thing. Made it exactly as written.
The chicken is so juicy it just about melts in your mouth and the skin on the chicken browns beautifully. I will make this often since it is easy to make and taste wonderful. The only thing I would do different next time is to line the pan/dish that you use very well with aluminum foil. It took me a while to scrub the cooking dish I used but it was well worth the extra elbow grease !!! Try it, believe me you will love it.
By antpen
Guam
on March 03, 2012
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Yum, it was a great recipe and simple.
Read all 65 reviews