Roast Chicken with Garlic and Herbs
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1360.77 g whole roasting chickens
- salt, to taste
- pepper, freshly ground,to taste
- 118.29 ml olive oil
- 6 clove garlic, peeled
- 3 sprig fresh rosemary
- 3 sprig fresh thyme
- 3 sprig fresh parsley
- 3 sprig fresh celery leaves
- 2 bay leaves
- 40 clove garlic, unpeeled
- 59.14 ml dry white wine
- 1 loaf crusty French bread
directions
- Preheat oven to 375 degrees F.
- Season chicken inside and out with salt and pepper.
- Pour olive oil into large roasting pan (pan must have a tight fitting lid).
- Place peeled garlic cloves inside chicken.
- Tie 1 sprig each of rosemary, thyme, parsley, and celery leaves together and place inside chicken.
- Place chicken in pan and turn to coat all sides with oil.
- Scatter 40 unpeeled garlic cloves around chicken, along with remaining herbs and bay leaves.
- Pour white wine over all.
- Cover tightly, first with heavy duty foil, then with lid.
- Roast for 90 minutes to 2 hours or until chicken is fork tender and juices run clear when chicken is pierced with a fork.
- Slice french bread and toast in oven until golden.
- Transfer chicken to a warm serving platter.
- Remove garlic cloves from roasting pan, pinch to remove skins, and place in a small serving bowl.
- Mash garlic with a fork until smooth.
- Serve chicken with pan juices, toasted bread, and garlic for spreading on bread.
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RECIPE SUBMITTED BY
Terri F.
Rockford, 0
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