First Up
Perfect Garlic Roast Chicken 03:08
Learn from the best: Ina shares her technique for perfect roast chicken.
Now Playing
How to Roast Meats 02:03
Foolproof tips for prepping and roasting meat to your desired doneness.
Now Playing
Food Network Shows How to Crush, Slice and Mince Garlic 01:24
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
Now Playing
Video: How to Carve a Turkey 02:38
Be a Thanksgiving hero with our simple turkey-carving method.
Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Chicken All the Time
Garlic Roast Chicken
Getting reviews...
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 30 min
- Cook: 1 hr 45 min
- Yield: 3 to 4 servings
Share This Recipe
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 30 min
- Cook: 1 hr 45 min
- Yield: 3 to 4 servings
Ingredients
Directions
- 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.
