Roasted Chicken with 40 Cloves of Garlic
By Tested and Perfected in the Sur La Table Kitchen
Images
Serves
4 servings
Ingredients
1 whole 4 to 5 pound chicken
1 medium yellow onion, peeled and halved
2 tablespoons unsalted butter, room temperature
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
Kosher salt and freshly ground pepper, as needed
2 tablespoons vegetable oil
1/2 cup white wine
2 cups chicken stock
40 cloves peeled garlic
4 sprigs fresh thyme
1 bay leaf
1 lemon, halved
1 medium yellow onion, peeled and halved
2 tablespoons unsalted butter, room temperature
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
Kosher salt and freshly ground pepper, as needed
2 tablespoons vegetable oil
1/2 cup white wine
2 cups chicken stock
40 cloves peeled garlic
4 sprigs fresh thyme
1 bay leaf
1 lemon, halved
Procedure
Preheat oven to 450°F.
1. Pat the chicken dry with paper towels and season with salt and pepper. Stuff the cavity of the chicken with the onion, then tie the legs of the chicken together with twine.
2. To a small bowl, add butter, thyme, rosemary, salt, and pepper and mix until well combined. Using your hands or a silicone spatula, rub butter evenly all over the skin of the chicken.
4. To a small roasting pan or a large oven-to-table baker add the wine, stock, garlic, thyme, bay leaf, and lemon. Set the baking rack, wire rack, or a silicone roasting rack in the pan, then place the chicken, breast-side up on top. Carefully transfer the dish to the oven, and immediately reduce the oven temperature to 425°F. Roast for 45-50 minutes or until internal temperature of the thickest piece of chicken registers 165°F.
5. To serve: Transfer chicken to a cutting board. Carve chicken into 6 pieces. Arrange the chicken on a serving platter and spoon the roasted garlic and sauce around chicken and serve immediately.
1. Pat the chicken dry with paper towels and season with salt and pepper. Stuff the cavity of the chicken with the onion, then tie the legs of the chicken together with twine.
2. To a small bowl, add butter, thyme, rosemary, salt, and pepper and mix until well combined. Using your hands or a silicone spatula, rub butter evenly all over the skin of the chicken.
4. To a small roasting pan or a large oven-to-table baker add the wine, stock, garlic, thyme, bay leaf, and lemon. Set the baking rack, wire rack, or a silicone roasting rack in the pan, then place the chicken, breast-side up on top. Carefully transfer the dish to the oven, and immediately reduce the oven temperature to 425°F. Roast for 45-50 minutes or until internal temperature of the thickest piece of chicken registers 165°F.
5. To serve: Transfer chicken to a cutting board. Carve chicken into 6 pieces. Arrange the chicken on a serving platter and spoon the roasted garlic and sauce around chicken and serve immediately.
Roasted Chicken with 40 Cloves of Garlic
By Tested and Perfected in the Sur La Table Kitchen
Serves
4 servings
Ingredients
1 whole 4 to 5 pound chicken
1 medium yellow onion, peeled and halved
2 tablespoons unsalted butter, room temperature
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
Kosher salt and freshly ground pepper, as needed
2 tablespoons vegetable oil
1/2 cup white wine
2 cups chicken stock
40 cloves peeled garlic
4 sprigs fresh thyme
1 bay leaf
1 lemon, halved
1 medium yellow onion, peeled and halved
2 tablespoons unsalted butter, room temperature
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
Kosher salt and freshly ground pepper, as needed
2 tablespoons vegetable oil
1/2 cup white wine
2 cups chicken stock
40 cloves peeled garlic
4 sprigs fresh thyme
1 bay leaf
1 lemon, halved
Procedure
Preheat oven to 450°F.
1. Pat the chicken dry with paper towels and season with salt and pepper. Stuff the cavity of the chicken with the onion, then tie the legs of the chicken together with twine.
2. To a small bowl, add butter, thyme, rosemary, salt, and pepper and mix until well combined. Using your hands or a silicone spatula, rub butter evenly all over the skin of the chicken.
4. To a small roasting pan or a large oven-to-table baker add the wine, stock, garlic, thyme, bay leaf, and lemon. Set the baking rack, wire rack, or a silicone roasting rack in the pan, then place the chicken, breast-side up on top. Carefully transfer the dish to the oven, and immediately reduce the oven temperature to 425°F. Roast for 45-50 minutes or until internal temperature of the thickest piece of chicken registers 165°F.
5. To serve: Transfer chicken to a cutting board. Carve chicken into 6 pieces. Arrange the chicken on a serving platter and spoon the roasted garlic and sauce around chicken and serve immediately.
1. Pat the chicken dry with paper towels and season with salt and pepper. Stuff the cavity of the chicken with the onion, then tie the legs of the chicken together with twine.
2. To a small bowl, add butter, thyme, rosemary, salt, and pepper and mix until well combined. Using your hands or a silicone spatula, rub butter evenly all over the skin of the chicken.
4. To a small roasting pan or a large oven-to-table baker add the wine, stock, garlic, thyme, bay leaf, and lemon. Set the baking rack, wire rack, or a silicone roasting rack in the pan, then place the chicken, breast-side up on top. Carefully transfer the dish to the oven, and immediately reduce the oven temperature to 425°F. Roast for 45-50 minutes or until internal temperature of the thickest piece of chicken registers 165°F.
5. To serve: Transfer chicken to a cutting board. Carve chicken into 6 pieces. Arrange the chicken on a serving platter and spoon the roasted garlic and sauce around chicken and serve immediately.