Saturday, August 29, 2015

Roasted Garlic Chicken


Whole Chicken
1 head garlic, separated into whole cloves, papery skin removed
3 tablespoons olive oil
2 tablespoon butter
3 tablespoons flour
1/4 cup chicken stock
Herbs of your choice for the chicken


Preheat the oven to 375 degrees F.

Cut up your chicken – I like using a whole chicken because you have all the pieces and it is much more reasonable.

Rinse and pat dry the chicken. Salt and pepper liberally and place chicken and whole garlic cloves in a large bag and place in the fridge for a couple hours. After marinating the chicken, in a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes of your choice.  Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. After about 15 min, I pulled all pieces of the chicken, except the breast (I flipped the breast over at this time), and covered with foil while the breast continued to cook. Once the chicken is done, remove chicken and garlic and place on a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir. Deglaze the pan with the stock. Stir a little more and then pour the sauce over the chicken on the platter.

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