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Roasted Chicken with Garlic1

Roasted Roasted Chicken with Garlic

Dmitri Magi
Hi friends! Today, I’m sharing my favorite recipe for juicy roasted garlic chicken. It’s simple to make, smells amazing, and is always a crowd-pleaser!
Calories: 300 | Protein: 25g | Carbohydrates: 15g | Fat: 15g
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Servings 6
Calories 300 kcal

Equipment

  • A large roasting dish or Dutch oven (at least 8-quart size)
  • Cooling rack (to place the chicken on while it brines)
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Basting brush (optional, but helpful)

Ingredients
  

  • 1 whole chicken about 6 lbs.
  • 1 head of celery chopped
  • 7 large carrots chopped
  • 5 medium potatoes cut into chunks
  • 2 large onions sliced
  • 2 lemons juiced, plus extra slices for stuffing
  • Fresh herbs such as sage, rosemary, and thyme
  • 1/2 stick unsalted butter softened
  • 1/4 cup kosher salt for the dry brine
  • 1 cup dry white wine divided into two 1/2 cup portions
  • Olive oil salt, and pepper (for seasoning vegetables)

Instructions
 

  • Brine the Chicken (Night Before)
  • First, remove any giblets from the chicken and pat it dry with paper towels.
  • Place the chicken on a cooling rack set over a baking sheet (to catch any drips).
  • Sprinkle 1/4 cup of kosher salt all over the chicken, making sure every part gets covered.
  • Put it in the refrigerator, uncovered, overnight. This step helps the chicken get super crispy and flavorful.
  • Let Chicken Come to Room Temperature
  • The next day, take the chicken out of the fridge about one hour before you plan to roast it.
  • This helps the chicken cook more evenly.
  • Prepare the Vegetables
  • Chop your celery, carrots, potatoes, and onions into medium pieces.
  • Place them in your large roasting dish or Dutch oven.
  • Drizzle with olive oil, season with a little salt and pepper, then add the juice of 1 lemon and 1/2 cup of white wine.
  • Toss the veggies so everything gets coated nicely.
  • Stuff and Season the Chicken
  • Put the chicken on top of the vegetables.
  • Fill the chicken’s cavity with fresh herbs, lemon slices, onion pieces, celery, and carrots (whatever fits!).
  • In a small bowl, mix softened butter with about 1 teaspoon each of chopped rosemary, sage, and thyme.
  • Spread this herb butter all over the chicken, even under the skin if you can. This makes the chicken extra tasty.
  • Roast the Chicken
  • Preheat your oven to 425°F (220°C).
  • Place the chicken (still on top of the veggies) into the oven.
  • Roast uncovered for about 2 hours, or until a meat thermometer reads 165°F-175°F (74°C-80°C) in the thickest part of the chicken.
  • After the first hour, pour in another 1/2 cup of white wine and baste the chicken with the cooking juices.
  • Continue basting every 15 minutes until the chicken is done.
  • Rest and Serve
  • Once fully cooked, take the chicken out of the oven and let it rest for 10-15 minutes.
  • This rest time keeps the meat juicy. Then, slice and enjoy with your roasted vegetables!

Notes

  1. Don’t Skip the Brine
    • The salt brine step gives the chicken crispy skin. If you skip it, the chicken won’t be nearly as crunchy on the outside.
  2. Watch the Temperature
    • Keep an eye on the thermometer. Overcooked chicken can become dry, and undercooked chicken isn’t safe to eat.
  3. Baste Carefully
    • Every time you open the oven, the temperature drops. Be quick and careful when basting so you keep the heat inside.
  4. Let it Rest
    • Slicing right away causes the juices to run out, so wait that 10-15 minutes for maximum juiciness.