"The first chicken I cooked in Julia Child's Provencal kitchen was this chicken, thus creating a core tasting memory that will forever speak to my PBS-gripped childhood heart."
- Rebekah Peppler
When I saw this recipe for roasted garlic chicken, poulet à l'ail, from Le Sud, I knew it was gonna be a good time. If you want your kids to get some hands-on practice before Thanksgiving, this is a good dish to make. I knew exactly who I wanted to help me.
When it came time to stuff the chicken, Kat tried to pitch it in, but quickly realized she'd have to really get in there. We didn't make our chicken dance like Julia either, but it did play catcher. Well worth the experience.
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Le Sud
This roasted garlic chicken recipe comes from Le Sud: Recipes from Provence-Alpes-Côte d'Azur by Rebekah Peppler.
I regret to say I did not make my poulet dance in that iconic pegboarded kitchen, but I did pour myself the last of the wine and lingered before bed at the tall center countertop stacking together bits of tender meat and wilted parsley on top of thick slices of bread, toasted in drippings and spread with roasted garlic. I made a bit more mess in the process, which I think JC would have appreciated.
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How to Make Roasted Garlic Chicken
Ingredients
- chicken - a 3 to 4 pound chicken
- salt - fine sea salt
- pepper - freshly ground black pepper
- onion - 1 yellow onion
- rosemary
- bay leaf
- garlic
- oil - extra-virgin olive oil
- butter - unsalted European butter, at room temperature
- bread - grab your favorite crusty bread
- mustard - Dijon mustard
- parsley - fresh flat-leaf parsley
- vinegar - red wine vinegar or sherry
Food Allergy or Substitution Needed?
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Equipment
- prep bowls
- chef knife
- butcher block
- measuring spoons
- molcajete (optional)
- roasting pan
- skillet
- pastry brush
- bread knife
- serving platter
- paper towels
- butter knife
- twine
Season the Chicken
Wash your hands with soap and water. Pat the chicken dry with paper towels. Season it all over with salt and pepper. Set it aside for 30 minutes at room temperature.
Top Tip
Rebekah says you can also season the chicken the night before and refrigerate it. Remove it from the fridge 1 hour before cooking.
Prep the Onion & Garlic
Preheat the oven to 325 degrees Fahrenheit.
Use a knife and a cutting board to cut the garlic heads in half and quarter the onions. Pick the leaves off the parsley if you like.
Stuff the Chicken
Place the onions, one rosemary sprig, and the bay leaves in the cavity of the chicken.
Secure the Legs
Cut a piece of twine and use it to tie the chicken's legs together.
Lather it Up with Butter & Oil
Place the garlic and remaining rosemary in the roasting pan. Drizzle 2 tablespoons of olive oil over top. Place the chicken on top, breast-side up. Rub butter all over the chicken. Drizzle 2 tablespoons of olive oil over top.
Roast the Chicken
Transfer the roasting pan to the oven. Roast the chicken for 1 ½ to 2 hours, until it is deep golden brown and cooked through, and the juices run clear. Turn off the oven when finished.
Let the Chicken Rest
Transfer the chicken and the garlic halves to a cutting board. Let the chicken rest for 15 minutes.
Prep the Bread
While the chicken rests, prepare the bread. Slice the bread however you like to serve it. Heat a skillet over medium-high heat. Use a pastry brush, or some parsley, to brush both sides of the bread with pan drippings.
Transfer the bread to the skillet and toast until golden brown and crisp on both sides. Turn off the stove when finished.
Make the Bread Topping
While the bread is toasting, pour the remaining pan drippings into a small bowl. Squeeze the garlic into a bowl and use a measuring spoon to add the mustard. Smash to combine. Use a knife to spread it on the bread slices.
Serve the Chicken
Scatter the parsley leaves on a serving platter. Drizzle the vinegar and remaining olive oil over top. Season with salt and pepper. Transfer the chicken to the platter. Serve it with the bread.
free recipe!
Roasted Garlic Chicken
Make your chicken dance or play catch for an easy holiday primer.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
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Roasted Garlic Chicken
Equipment
- Pastry Brush
- Paper Towels
- Twine
Ingredients
- 3 to 4 lb whole chicken
- fine sea salt
- fresh black pepper
- 1 yellow onion quartered
- 3 sprigs fresh rosemary
- 2 bay leaves
- 2 heads garlic unpeeled and halved crosswise
- 6 tablespoon Giadzy olive oil
- 2 tablespoon unsalted butter European, if possible, at room temp
- 8 slices crusty bread thick 1-inch slices
- 1 tablespoon Dijon mustard
- 2 bunches fresh flat-leaf parsley leaves picked
- 2 tablespoon red wine vinegar or sherry
Instructions
- Season the Chicken: Wash your hands with soap and water. Pat the chicken dry with paper towels. Season it all over with salt and pepper. Set it aside for 30 minutes at room temperature. Rebekah says you can also season the chicken the night before and refrigerate it. Remove it from the fridge 1 hour before cooking.
- Prep the Onion & Garlic: Preheat the oven to 325 degrees Fahrenheit. Use a knife and a cutting board to cut the garlic heads in half and quarter the onions. Pick the leaves off the parsley if you like.
- Stuff the Chicken: Place the onions, one rosemary sprig, and the bay leaves in the cavity of the chicken.
- Secure the Legs: Cut a piece of twine and use it to tie the chicken's legs together.
- Lather it Up with Butter & Oil: Place the garlic and remaining rosemary in the roasting pan. Drizzle 2 tablespoons of olive oil over top. Place the chicken on top, breast-side up. Rub butter all over the chicken. Drizzle 2 tablespoons of olive oil over top.
- Roast the Chicken: Transfer the roasting pan to the oven. Roast the chicken for 1 ½ to 2 hours, until it is deep golden brown and cooked through, and the juices run clear. Turn off the oven when finished.
- Let the Chicken Rest: Transfer the chicken and the garlic halves to a cutting board. Let the chicken rest for 15 minutes.
- Prep the Bread: While the chicken rests, prepare the bread. Slice the bread however you like to serve it. Heat a skillet over medium-high heat. Use a pastry brush, or some parsley, to brush both sides of the bread with pan drippings. Transfer the bread to the skillet and toast until golden brown and crisp on both sides. Turn off the stove when finished.
- Make the Bread Topping: While the bread is toasting, pour the remaining pan drippings into a small bowl. Squeeze the garlic into a bowl and use a measuring spoon to add the mustard. Smash to combine. Use a knife to spread it on the bread slices.
- Serve the Chicken: Scatter the parsley leaves on a serving platter. Drizzle the vinegar and remaining olive oil over top. Season with salt and pepper. Transfer the chicken to the platter. Serve it with the bread.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- The chicken should reach a minimum internal temp of 165 degrees Fahrenheit
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/roasted-garlic-chicken
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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