Slow-Roasted Two-Temp Garlic Chicken |
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Prep Time: 35 Minutes Cook Time: 85 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a great, easy roast chicken that has a crispy skin and tastes incredible. Sometimes, if I have the time, I brine the bird first, use your favorite brine recipe for that. Please use Kosher salt, there IS a big difference. Also, watch your broth, I found that I have to add about another cup so the bird doesn't dry out. I have also added the garlic to mashed potatoes rather than serving the garlic heads with the chicken. Either way, this chicken is a real winner. Ingredients:
2 tablespoons kosher salt |
1/2 teaspoon fresh ground black pepper |
1 (5 lb) 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:
1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Mix together salt and pepper in a small bowl and set aside.
3. Pat chicken dry and rub all over with 1 of the garlic heads.
4. 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.
5. Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed.
6. 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.
7. 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.
8. Let rest 10 minutes before carving.
9. Note: If garlic is not roasted enough, turn oven up to 400 degrees and continue roasting as the chicken rests.
10. 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.
11. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
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