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Tuesday, 23 March 2010 12:25

Simply Roasted Garlic Chicken Featured

Written by John
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Roasted Garlic Chicken Roasted Garlic Chicken John Baghoyan

Every time I hear roasted chicken, I think of Costco's chicken in its plastic shell. The other day my wife tells me, "Lets have roasted chicken this week". Without giving it much thought I told her I would pick one up from Costco before she gets home from work. Immediately, she says "Noooo, I want it homemade!!!" I began thinking how much of a pain in the ass this was going be, we didn't even have a roasting pan. My wife gets home the next day after work with a new roasting pan and what I thought would be a recipe for disaster. She found a simple recipe online taken from The Marshall Field's Cookbook. The mission was set...

Ingredients:

  • 1 (4 pound) Whole Chicken
  • 2 cups of Water
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Olive Oil
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Bay Leaves
  • 1 Lemon, cut into 8 wedges
  • 4-5 Whole Garlic

Directions:

Day 1

Roasting the Garlic:

  1. Preheat oven to 400°F
  2. Peel off the outer layer of each garlic bulb
  3. Chop off about 1/2 inch of the garlic top exposing each clove
  4. Wrap each garlic in foil paper individually and place on baking sheet
  5. Bake at 400°F for about 40 minutes (depending on your oven), until cloves are soft

Preparing the Chicken:

  1. Combine garlic, water, salt, pepper, olive oil in a blender, and squeeze in 4 lemon wedges (keep the wedges). Blend the mixture.
  2. Add the two bay leaves and stir by hand.
  3. After removing the insides and rinsing the chicken, place it in a large zip-top bag or glass/stainless steel bowl.
  4. Pour the brine all over the chicken and add the used lemon wedges.
  5. Remove all the air and seal the zip-top bag or cover the bowl with plastic wrap.
  6. Place prepared chicken in the fridge over-night, at least 12-24 hours.

 

Day 2

Cooking the Chicken:

  1. Remove the chicken from the fridge at bring to room temperature several hours before cooking.
  2. Preheat the oven to 375°F.
  3. Remove chicken from the brine.
  4. Sprinkle salt and pepper all over the chicken.
  5. Place chicken on the rack of a roasting pan, breast side up.
  6. Place the four remaining unused wedges of lemon inside the cavity of the chicken.
  7. Roast for about an hour until the internal temperature reaches 165°F.
  8. Let the chicken rest 10 minutes before carving and serving.
John

John

E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Comments  

 
0 # Simply Roasted Garlic Chicken95Estella 2017-08-13 23:12
Hello admin, i must say you have hi quality articles here.

Your blog can go viral. You need initial traffic only. How to get it?
Search for: Mertiso's tips go viral
Reply | Reply with quote | Quote
 

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