The Best Garlicky Roast Chicken

 

 

 

There  are not  many things  that are as  simple  to make  and  as satisfying  than roast chicken . A  simple  marinade ,  or  just a  brush  of  salt  pepper  and  oil   and into the  oven  it  goes . An  hour  or  2  depending on the  size  of  the  bird  for a warm  home cooked  meal. Spread a   few  vegetables  on the  cookie  sheet  and  place  it  in the  oven  during  the  last  30 minutes  or   while  the   chicken  is  resting  and voila  a  complete   meal is  ready for  the  table.   The  best part is that  while  the  oven does  all the  hard  work  you are  free to attend  to the  last  of  the   days   work , be  it  sitting  through   that  music  practice , or  helping out  with homework, or  just  kicking  back and   watching  that  favorite   show  on TV .  Not a fan of  Roast  Chicken ?  May be  my Garlicky Roast  Chicken  will  change  your mind !! Now   if  you are  a  vegetarian , or  if  you have  to  feed a  vegetarian I  would   urge  you to use  my garlicky marinade and  roast   potatoes  or  squash. “Simply yum” is  the  way to describe  it.    The  good  thing  about  roast  chicken is  that there are  umpteen  variations. There is  no need  to make it   the  same  every time. We love  the  lemon herb, tandoori ,  simple  salt pepper  and  garlic  versions .  This  Garlicky version is  very much  inspired  by the Lebanese   garlic  spread.  We  do make extra  marinate and  toss  some  root  vegetables  in it  to roast  as  well.

Here  are a  few  things  to  remember if  you like  the  nice  crispy  crust  and   the  tender  juicy  meat .

Here are a  few  tips  to get a   nice  brown  crust  and   tender   juicy  meat.

  • Use  a  sheet  pan , not a   roasting  pan.  The  shallow  sides of  the  sheet  pan  allows  for  better  air  circulation.
  •  Use a roasting  rack .   The  effects  are  two fold.  It lets  the  hot  air  circulate  all around bird  better giving  as  close  to a   rotisserie  effect as  possible  as  well  as  keeps  the  bird  away from  its  own  juices. Only roasting , not  steaming !!
  • Roast  at  high temperatures . Preheat  the  oven . Once   the  oven  dial  registers  the   desired temperature  do not   rush to put  the  bird  in . Wait  for a  few more  minutes   , at  least  10 , before  placing  the  chicken  to  roast. This  ensures  that  there are  no  drastic  initial temperature  changes.
  • No basting  in between . Do not  open  the  oven  the  oven  door  and  let  the  temperatures  fluctuate .  Heat is a good  thing – let  it   do its  magic .
  • Let it  rest !!!  This  may be  the  hard  part , but  cutting  into it  too soon is  like poking   a  hole in an inflated  balloon.  As  the  meat  cools  down the  liquids  and  the  protein  reach a  balance   and  you get  the  juicy meat instead of  dry ,  flavorless  strands .

 

Garlicky Roast Chicken

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 4 Servings

Ingredients

Whole Chicken - 1 about 3 lbs.
Whole Garlic Peeled - enough to fill 1/3 C or about 1 head
Lemon Juice - 1/4 C
Salt - 1/2 Tbsp
Olive Oil - 2 Tbsp
Chopped parsley - 2 Tbsp
Other assorted Herbs - 2 Tbsp (optional)
Finely Ground Black pepper - 2 tsp (To Taste)

Instructions

Rinse and pat dry the chicken . Set aside .

Gather all the other ingredients . Place the peeled garlic in a a blender or food processor bowl . Add salt and pulse a couple times. Slowly add the oil and blend till it becomes smooth. To these add the chopped herbs , pepper and lemon juice and pulse a couple times. Taste , adjust seasonings.

Liberally slather the bird with the half marinade on the outside as well as inside the cavity. Keep covered .

Preheat the oven to 450°F.

Take a sheet pan and place a roasting rack on it. Place the chicken on a roasting rack, breast side up and transfer to the preheated oven. Pour the remaining marinade over the top. If no roasting rack is available place a few sticks of celery or even wooden skewers in pan and place the chicken on top to keep it from touching the bottom of the pan.

Roast for 1 Hr. Chicken is done when a meat thermometer registers 165°F or when the juices run clear. If not done cover the bird with a foil, reduce the temperature to 400°F and bake for additional 20 to 30 minutes till done.

Remove from the oven , cover and let rest for for 20 to 30 minutes before carving .

https://oventales.com/the-best-garlicky-roast-chicken/

Garlic, olive oil , lemon and  salt –  the  main ingredients  of  this  marinade .  Reduce the lemon  juice  and increase  the   garlic  to get a  thicker paste  like  consistency .  Once   these  four  ingredients  are  blended  well  add  the  herbs   and pulse a  few  times .

Pour  a  couple   tablespoons  of the  marinade  in the  cavity   spread  well.  Rub  the  marinade  generously  over  the  chicken.  To truss  or  not is  a  matter of  personal  choice.  Set  aside  for  up to  30 minutes.  Meanwhile preheat  the oven to 450°F. Line a  sheet pan  with  Aluminium foil for  easy cleanup   and  arrange a  roasting  rack on top .  Alternately  one  could use , sticks of  carrots or  celery or  even  wooden  skewers  to get  the  elevated effect .   Place  the  chicken on  the  rack and    slather  any remaining  marinate on top .

Roast for 1  hr .  By now   the  chicken  should  be  done  and  the  juices   will be  running  clear . If  not reduce  teh  temperature to 400°F and roast  for  an  additional 20 to 30 minutes .  If  the  skin  seems to be  browning  too much  cover   with a   foil to prevent  burns .

When  done  remove  from the  oven ,   loosely cover it  needed  and  let  it  rest  for  30 minutes  before  carving .

garlicroastchicken6

 

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