Garlic Roasted (Whole) Chicken


There's always two things that worry me when roasting a whole chicken-

1. The white meat coming out dry and not juicy. 

2. Having to choose what spices/herbs/flavors to use. 
There are so many combinations/flavors to choose from. How do you choose?

Well...#2 really isn't that big of a deal, especially when you are limited on ingredients. Thanks to the Food Network website I've found a recipe that takes care of both my concerns. 

I gave it a try the other night using what I had and the chicken came out juicy and succulent. Definitely a keeper!! You can adjust the seasonings any way you like! Here's the recipe and the adjustments/substitutions I made based on what I had available. 

Garlic Roasted (Whole) Chicken 


Ingredients

2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (5 pound) chicken
4 heads garlic, top 1-inch cut off I only used 3 heads..gotta ration out the rest
2 tablespoons olive oil
1 medium lemon, halved I used a few orange slices cuz no more lemons
1 medium yellow onion, quartered
1 cup low-sodium chicken broth I forgot to do this oops!


Heat the oven to 375 degrees F and arrange a rack in the middle.

Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity. I added a quarter onion also and used a slice of orange instead of lemon.

Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. I forgot the chicken broth. Probably would of added more flavor but it turned out good still. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.

Remove foil, brush chicken with pan juices (I guess I would've had more pan juices if I remembered the broth) , and increase oven temperature to 450 degrees F. (This is where I added potatoes and carrots that were lightly tossed in oil and seasoned with salt and pepper). Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.

Our juicy birdy with carrots and potatoes. 
Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.



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