Garlic Roast Chicken

Roast chicken with root vegetables is one of the most perfect meals I can think of. Its simple, rustic, fairly healthy, and mouthwatering. It might be one of my favorite meals of all time, actually. What I love most about it is that you can interchange ingredients for completely different flavors. As long as you have a good base recipe you can use whatever you want or have to enhance the flavors and make it a complete meal. This recipe for garlic roast chicken is one of those variations, but still perfectly simple.

Eat this roast chicken & vegetables with a few pieces of buttered crusty bread and chocolate chip cookies or brownies with a glass of milk for dessert. I can’t imagine a more perfectly simple, homey meal.

Recipe Rundown
Taste: The pungent garlic flavor is cut by the lemon halves resulting in a subtle yet delicious taste. Roasting really brings out of the flavors in this dish, especially of the vegetables.
Texture: Is there anything better than perfectly crisped skin covering juicy, tender meat? Or caramelized root vegetables that are crunchy on the outside and soft on the inside?
Ease: For me the most difficult part was carving the bird since I don’t have much experience carving any meat. Other than that, I would say that while this recipe isn’t as easy as picking up a whole chicken from the grocery store, it is definitely doable.
Appearance: The bird surrounded by vegetables would look impressive on a platter (unfortunately I don’t have one!).
Expense: This all depends on the cost of the chicken. I would look out for sales and know that the best chicken (organic, cage free, local, etc) is going to cost more.
Pros: I had enough meat leftover after my boyfriend and I ate this for dinner to make sandwiches the next day.
Cons: Dealing with raw chicken, especially gizzards, is never quite fun. Also, the chicken does need to roast for a long time (but its worth it).
Would I make this again? Yes, or at least a variation of it!

*Note: I doubled the amount of vegetables based off the recommendations of Food Network reviews on this recipe. I’m glad I did.

Garlic Roast Chicken

From Ina Garten

  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 2 heads garlic, cut in 1/2 crosswise
  • 1 lemon, halved
  • 1/2 (1)* large Spanish onion, thickly sliced
  • 4 (8)* carrots cut diagonally into 2-inch chunks
  • 2 (4)* large Yukon gold potatoes, cut into 6 pieces
  • 4 tablespoons butter, melted
As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
   

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One Response to “Garlic Roast Chicken”

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    1
    whisk-kid — March 30, 2010 at 10:27 pm

    Mmm – I love roast chicken. I agree that it is a very homey and comforting meal! This sounds absolutely fabulous and yours looks perfect!

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