Prep 1 hr 30 mins
Cook 1 hr
Don't be put off by the recipe length- it's actually quite easy and makes a really elegant meal. The garlic is not overpowering- the chicken gets a very nice balance of flavors. We like to toss extra cloves in the bottom of the pan with the juices and mash them when they are roasted to spread on fresh crusty bread. Prep time includes brining time. From America's Test Kitchen.
Chicken and Brine
- 1⁄2 cup table salt
- 10 garlic cloves, unpeeled
- 3 sprigs fresh rosemary
- 1 whole chicken
garlic rosemary paste
- 2 teaspoons fresh rosemary, minced
- 2 medium garlic cloves, minced
- 1⁄8 teaspoon table salt
- 1 ground black pepper
- 1 tablespoon extra virgin olive oil, plus more
- extra virgin olive oil, for brushing chicken
- 10 garlic cloves
- 1⁄2 teaspoon extra virgin olive oil
- 1 3⁄4 cups low sodium chicken broth
- 1⁄2 cup water
- 1⁄4 cup semi-dry or dry white wine
- 1 sprig fresh rosemary
- salt and pepper
- Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
- Pound with meat pounder or rolling pin until garlic is crushed.
- Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
- Add 1 1/2 quarts cold water, stir until salt is dissolved.
- Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
- Stir all paste ingredients together in small bowl, let rest.
- Remove chicken from brine and pat dry with paper towels.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees.
- Spray roasting pan and rack with non-stick cooking spray.
- Rub about 1 1/2 teaspoons of paste in cavity of chicken.
- Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
- Rub all sides of chicken with 2 teaspoons oil and season with pepper.
- Toss 10 garlic cloves with 1/2 teaspoon olive oil.
- Scatter in bottom of pan.
- Set chicken breast-side down on prepared V-rack and roast 15 minutes.
- After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
- Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
- Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
- Remove roasted garlic cloves to cutting board.
- Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
- Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
- Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
- Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
- Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
- Carve chicken and serve with jus.
I made this chicken today and followed the recipe exactly. It doesn't give a cooking time for the chicken, but after the initial 15 min at high heat I roasted it for a further 2 hours (I had a 4.8lb bird). The meat was moist, flavorful, and delicious, and the jus was just amazing. Don't be afraid of the brown bits, they're the good part. ;) My husband said that this was the best roast chicken I've ever made. The recipe was not difficult to follow and I think the end result was definitely worth the effort. I paired this chicken with mashed rutabagas and a raw fennel salad.