Simple and delicious. I added a couple of Yukon gold potatoes cut into quarters to the pot at the beginning and they came out just right and I think helped thicken the sauce. I just mashed the garlic in the sauce at the end and used as is. The black pepper that is listed as an ingredient is left out of the directions but don't forget to add it to the rub. A new favorite which I will definitely make again.
Outstanding! Best roasted chicken I've ever made. I used dry vermouth instead of wine. I also made a gravy with the pan drippings. Thank you Manda for a keeper.
Outstanding recipe! Made it last night and, of course, I used WAY more garlic. Probably double. But some of the cloves were smaller than others...uh huh, whatever! I used a slightly larger than called for bird at 5 pounds. I also cut a whole garlic head in half widthwise and inserted both pieces into the cavity along with all of the other goodies. The chicken was moist and the skin was crispy with a light brown color. Yummy! I took Kookaburra's advice and made a gravy instead of a broth and it was awesome! I mashed all the garlic cloves I could find into it. I will make this recipe again!
I love chicken and one can never have too much garlic!! This was fabulous. Very juicy and the flavors were well balanced. My DH insists that he hates garlic and he loved this chicken. He has no idea how much garlic he actually consumes. It was great for me because I had all of the cooked garlic to myself. I served Kentucky Biscuits http://www.recipezaar.com/860 with the chicken along with Blue Cheese Potatoes Au Gratin http://www.recipezaar.com/rz.143515. This is a definite keeper!
I cannot for the life of me make a really good chicken dinner, but this was absolutely perfect! My husband even liked it, and he always complains that my chicken is too dry. This one wasn't, so I will definitely make it again. Great flavor!
Excellent. Turned out very flavorful and moist. Will make again.
This recipe makes your house smell so good, we ended up using over 40 cloves of garlic (3 head of garlic), let me tell you it wasn't too much. The garlic has such a mellow almost sweet taste like roasted garlic does. I took some of the cooked garlic and put it into potatoes before I mashed them,yum. We also made gravey with the liquid from the pan. What can I say we like garlic. Husband says definetely make again. Thanks for sharing.
This was easy to make and resulted in a chicken with moist flesh and crispy skin and a subtle, (yes, SUBTLE), garlic and lemon flavour. I used 30 cloves of garlic and will use 40 next time as in the traditional recipe. I chose to use the cooking liquid to make a gravy. Using the baking dish in which I had cooked the vegetables, (including two halved onions), I added a heaped tablespoon of flour and then blended in the cooking liquid, mashed garlic, and a swish of cream. The scrapings from the pan and the onions (which I left in the dish) gave the gravy some colour. For my taste, the gravy still needed a little extra garlic 'kick', so, at the end, I added a teaspoon of garlic powder. Excellent recipe and will certainly make this again.
Delightful! Took less time than the 55-60 minutes, so watch the internal temperature. I added about 10 more cloves of garlic and it was great! I gave this a permanent home in my recipe box. Thanks!
Yummy. The wine and garlic smell make this chicken smell soooo good while it's cooking. This has to be the BEST way to cook chicken. Also, even though 40 cloves sounds like an overpowering amount of garlic, it's really not.