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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 three-and-a-half-pound roasting chicken Salt and freshly ground pepper, to taste 1 small bunch thyme 10 heads of garlic 3 lemons, quartered 1 small bunch parsley

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 three-and-a-half-pound roasting chicken Salt and freshly ground pepper, to taste 1 small bunch thyme 10 heads of garlic 3 lemons, quartered 1 small bunch parsley

Directions

Heat oven to 425 degrees. Rinse chicken; pat dry. Season with salt and pepper, including cavity. Pick thyme leaves from a quarter of the sprigs; set aside. Separate garlic cloves from half the heads. Stuff chicken with a handful of garlic cloves, a few thyme sprigs, and a few lemon quarters. Truss chicken.

Strew roasting pan with remaining cloves, lemons, and thyme. Set chicken over bed; sprinkle with reserved thyme. Roast until chicken is golden and, when thigh is pricked, juices run clean, about 1 hour and 10 minutes.

Scatter parsley on platter; place chicken on top. Serve with garlic, lemon, and juices that have collected in bottom of pan.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Garlic Roast Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Garlic Roast Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest