Slow-Roasted Garlic Chicken
Show: Ask AidaEpisode: Comfort Food
Rate This RecipeRead users' reviews (64)
- Recipe categories: Fruit, Lemon, Poultry, Chicken, Vegetables, Onion,
- recipe
- ratings & reviews(64)
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Total Reviews: 64
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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.
By Chef #1168101
Midwest
on February 18, 2012
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I am making this dish right now and I am certain that it will be delicious.
More importantly is the fact that someone listened when I suggested that calories and sodium content protein, etc. be added to the recipes.
Some of the chef have added this feature and thank you ever so much.
By ChefJulie10
Oceanside, CA
on February 09, 2012
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This was super easy and very flavorful - simple seasonings with garlic being the star. As some others have pointed out, if you don't use kosher salt, then the two tablespoons of salt may be too much, so I just used salt and pepper to taste. Covering the chicken with foil and cooking at a lower temp and then uncovering and turning the heat up yielded great browning and a juicy bird. I didn't make the suggested pan sauce, but I'm sure it would be good! I'm making this again tonight for the second time!
By banannasmonkeys
fontana, CA
on January 13, 2012
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One of my favorite recipes!!!I've made it 3 times already and the third time I decided to incorporate rosemary in it. I chopped one stem of rosemary and mixed it in with the salt & pepper mixture and rubbed it all over and then added 2 or 3 more sprigs and placed it in the cavity along with the lemon and onion and garlic. Needless to say it was yummy. So much that my b/f's brother in-law asked for the recipe. Will be using this recipe for a good while!
By lfoster5
on January 06, 2012
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Look no further for a roasted chicken recipe. I used chopped garlic in the olive oil to baste and had a lime instead of a lemon. Beautiful browning!
By neharper
Temecula, CA
on November 13, 2011
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This was very easy and very good. However, due to the amount of garlic, which I love, it is very rich and something you may only want on special occasions. Also, the drippings were VERY salty and I had to add about 3/4 cup water to dilute, which worked fine. The roasted garlic was to die for....Thanks!
By marbil_9507117
on October 03, 2011
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Not sure why this is called"slow-roasted". I may be wrong, but I always thought slow-roasting was many hours in a really low (250 or so oven. In any case, there was nothing special about this. Am sticking with my plain old roast chicken that we've savored for years.
By laurn1020
on July 21, 2011
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Very simple to make for a new cook.
By Chef #1488554
Bel Air, MD
on July 19, 2011
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I just made this tonight and it was delicious! The chicken was moist and flavorful. It was easy to make ... just need the time to bake it in the oven. I will make this again.