Oven-Roasted Chicken, With Roasted Garlic and French Bread
photo by Hazeleyes
- Ready In:
- 1hr 37mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 whole chicken
- 2.46 ml rosemary
- 2.46 ml thyme
- 2.46 ml sage
- 4 head garlic (in skins)
- salt and pepper
- 59.16-88.74 ml olive oil
- 236.59 ml chicken broth
- crusty French bread
directions
- Preheat oven to 400.
- Wash and dry chicken, and remove giblets.
- Baste (or rub) whole chicken with olive oil.
- Mix salt and pepper to taste, and all other spices, in small bowl, and then rub over entire chicken (leave a small amount of spice mixture remaining).
- Put leftover spice mixture, and 4 indiviudal garlic cloves, inside cavity of chicken.
- Place chicken in large roasting pan (without rack).
- Take apart remaining garlic bulbs (leaving skins on) and place garlic cloves all around chicken.
- Pour chicken broth over all.
- Cover with foil and bake for 1 hour, then remove cover, and bake for 35 to 40 mins, until chicken is browned.
- Remove chicken from oven and let cool for a few minutes.
- Carve chicken, while heating up french bread (if you like your bread warmed).
- Serve chicken pieces and french bread, with roasted garlic cloves.
- Squeeze roasted garlic (which will squeeze nicely right out of the skins) onto slices of french bread and/or onto chicken pieces, as you eat it (we love to squeeze garlic right onto our chicken, as well as onto the bread).
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Reviews
-
I have made this a few times now. It is so easy and super tasty!!! I used more broth as my pan is quite large, I also basted the chicken every 10 min for the last 30 min of cooking. The garlic is divine.. I only use about 2 1/2 heads as that's all the two of us grown-ups can eat, but I don't see how the difference would change the yummy flavor of the chicken. The first time I used the leftover chicken carcass, roasted garlic, (squeezed from skin) poultry seasonings, and some s&p to make the most delicious roasted garlic stock... Thank you for this wonderful double duty recipe!
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This was really tasty and moist. My bird was a little over five pounds so needed to add about 15 minutes to the cooking time. Added a half a lemon and half an onion to the cavity as well as seasoning and the garlic. Used all purpose seasoning plus seasoning salt and pepper. Used one bulb of garlic instead of four.
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RECIPE SUBMITTED BY
Helping Hands
United States
2007 I thought that I would edit my home page...its been over two years, so I its time to update! I have lived in beautiful New Mexico for the last few years (Albuquerque), after 20 years of living on the West Coast (San Francisco and Seattle). I love many things about New Mexico - the perfect weather, in particular; the sunsets; the open land; and the great Southwest food - but also sometimes miss the energy of bigger cities. I am a mental health therapist, who loves my work! I love to cook (a passion that I discovered after getting married). Rather than cooking a few favorites on a regular basis, I prefer to collect recipes (primarily from the Internet), and try new things often (in fact, my husband jokes that he will try a new dish that he loves and then never see it again :-)). I also love to read, write, travel, work on personal growth, and study/learn. I am a total water baby, who lives in the desert, so I love traveling to tropical locations, where I especially love to snorkle and boggie board! I am very happily married to my best friend, soulmate, partner, and greatest cheerleader and supporter, and we have three grown children, and four grandchildren (so far :-))I am a total foodie (I "live to eat" instead of "eat to live.") :-) I love everything about food...cooking; the delicious scents of a yummy dish, as it cooks; the beautiful presentation of wonderful food; dining out; dining in; the taste of great food; sitting around the table, with friends and family, eating, talking and laughing; nurturing those I love by cooking for them...all of the senusal pleasures that food brings! My favorite Internet site for yummy recipes is this one - and I almost always choose recipes with five-star ratings, so please keep on reviewing! :-)