40 Garlic Roasted Chicken
~ Mary ~
The last time we went home to Minnesota we were gifted with this BEAUTIFUL bird from Kevin & Mindy. It was raised on Patrick’s farm – all organic baby!- and weighed in at 5 pounds 4 ounces – YOWZA! It gave us four big dinners: the one I’m sharing below, Chick & Dumplings (twice) and two of JP’s Garlic Glazed Pizza! That was one mighty DELICIOUS bird! Thank YOU KEVIN & MINDY!
Succulent and moist this dish is a knock-out. 40 cloves may seem like a lot, but garlic becomes nutty and sweet when roasted. Baking on a high temp sears, browns and crisps the skin while leaving the meat moist. Serve it with rustic bread to mop up the sauce and garlic.
40 Clove Garlic Roasted Chicken
Heat oven to 375°
Coat a large Roasting Chicken with olive oil and rub in spice mixture:
1 Tbsp Thyme
1 Tbsp Sage
1 Tbsp Kosher Salt
1 Tbsp Rosemary
1 tsp Black Pepper
Place 4 lemon quarters in each cavity.
In covered casserole place:
1 Cup Garlic Cloves
1 Cup Chicken Broth
1 Cup White Wine
Add chickens breast side up.
Cover the casserole and roast for 25 minutes.
Increase oven temp to 450°, uncover casserole and roast until chicken reaches internal temp of 165° – about another 35- 50 minutes. Occasionally check to be sure there is liquid in the pan, add more if necessary. Cut the chicken into serving pieces and spoon pan juices and garlic over.
Serve with a good Crusty French Bread