Posted by: marthabernie | July 29, 2015

GARLIC ROAST CHICKEN

Over the years, I have tried hundreds of recipes for roasting chicken, either the whole bird or pieces.  In the last few years I have come to one conclusion:  the simpler, the better.  I sometimes only salt and pepper the outside of the bird after brushing on a little olive oil, and then put a whole cut lemon inside the cavity.  This gives the meat a slight lemon flavor but also keeps the bird moist.  Using a free range bird also makes for tender, moist meat.

Below is a recipe which is also simple and utilizes garlic…in fact, 20 cloves of garlic.  That’s the hardest part of the recipe…peeling the garlic cloves.

GARLIC ROAST CHICKEN

20 garlic cloves, peeled and divided

1-  3 to 4 pound chicken

4 lemon wedges

8 fresh thyme sprigs, cut in half

2 tablespoons butter, softened

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Cut 12 garlic cloves in half.  Place chicken on a cutting board and tuck wings under chicken  With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs.  Insert each with a halved garlic clove.  Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity.  Tie drumsticks together.  Transfer chicken to a rack in a shallow roasting pan, breast side up.  Rub skin with butter, sprinkle with salt and pepper.  Roast, uncovered at 350 degrees F for 1-1/4 to 1-1/2 hours or until a thermometer in thigh reaches 180 degrees F.  Remove chicken from oven, tent with foil.  Let stand for 15 minutes before carving.

ENJOY!


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