40 Cloves of Garlic Roast Chicken
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
229 kcal
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Course
Main Course
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Cuisine
American
40 Cloves of Garlic Roast Chicken
Description
40 Cloves of Garlic Roast Chicken combines a whole chicken with an abundant amount of garlic cloves, along with aromatic vegetables such as onion, celery, and carrot. The garlic cloves soften and sweeten throughout the roasting process, mellowing their pungency. Butter mixed with dried tarragon and seasoning is carefully applied beneath the chicken skin and on top, helping to keep the chicken moist and flavorful. Roasting the chicken initially breast-side up and then turning it breast-side down allows the meat to cook evenly and remain juicy. The white wine in the roasting pan adds moisture and helps develop a subtle, rich pan sauce from the drippings.
The texture balances the crispy skin with tender meat and softened garlic. The garlic cloves become almost paste-like, making them easy to spread or mix with the pan juices. This dish is suitable as a main course for a family dinner, paired with vegetables or a simple side salad to complement the bold garlic flavor.
Ingredients
- 1-4 pound chicken whole
- 1 teaspoon kosher salt , divided
- 1 teaspoon black pepper divided, freshly ground
- 3 garlic bulb or 40 cloves peeled, heads
- ½ onion , quartered
- ½ celery cut into 3-inch pieces, rib
- ½ carrot , cut into 3-inch pieces
- ½ cup white wine or sherry
- 4 tablespoons butter , softened at room temperature
- 1 teaspoon tarragon dried
Instructions
- Preheat oven to 425 degrees F.
- Remove the neck and giblets from the whole chicken, rinse with cold water and pat dry with paper towels. Place in a roasting pan and season the inside of the chicken with ½ teaspoon of the kosher salt and ½ teaspoon of the freshly ground black pepper. Stuff the chicken with the onion, celery, carrot and 6 garlic cloves. Truss legs with cooking twine and tuck wings under bird.
- In a small bowl, mix the butter, the remaining kosher salt and black pepper and the tarragon until blended. Gently work your fingers under the skin of the chicken breasts and rub half of the butter mixture under the skin, then rub the rest of the butter over the top of the chicken skin.
- Scatter the remaining garlic cloves around the chicken and pour the wine or sherry into the pan.
- Roast the chicken for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up and baste again. Add a ½ cup of water if the pan is looking dry. Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 160° to 165° and juices are running clear.
- Transfer the bird to a cutting board and tent with foil. Carve the chicken and serve with the roasted garlic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 726mg | 30% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1721IU | 34% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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