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–+ servings
Kristin is holding a roasted garlic chicken

Roasted Garlic Chicken

Kristin
Make your chicken dance or play catch for an easy holiday primer.
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Prep Time 35 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine French
Servings 8 people
Calories 491 kcal

Equipment

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

Calories: 491kcalCarbohydrates: 38gProtein: 23gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 69mgSodium: 474mgPotassium: 362mgFiber: 2gSugar: 4gVitamin A: 1407IUVitamin C: 24mgCalcium: 80mgIron: 4mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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