Roast Chicken With Garlic

By Moira Hodgson

Published June 18, 1983

Total Time
1 hour 10 minutes
Rating
4(107)
Comments
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Featured in: FOOD; SOME EASILY PREPARED DISHES FOR THE LAST MINUTE

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Ingredients

Yield:4 servings

  • 1 3 ½- to 4-pound chicken

  • 1 lemon, cut in half

  • 1 head garlic, separated

  • ¼ cup melted butter

  • 1 tablespoon olive oil

  • Half cup water

  • Coarse salt and freshly ground pepper

  • 1 loaf French or Italian bread, thinly sliced and toasted in the oven

  • 2 tablespoons parsley to garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

46 grams carbs; 349 milligrams cholesterol; 1283 calories; 33 grams monosaturated fat; 16 grams polyunsaturated fat; 26 grams saturated fat; 81 grams fat; 3 grams fiber; 1466 milligrams sodium; 88 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees. Wipe the chicken dry with paper towels. Squeeze the lemon over the inside and outside of the chicken.

  2. Step 2

    Arrange the chicken in a roasting pan. Place the garlic in the water around the chicken. Pour the melted butter and oil over the chicken.

  3. Step 3

    Roast for 45 minutes to one hour, or until the chicken is cooked, basting frequently during cooking time. The garlic should roast without burning once the water has evaporated. Should the garlic start to brown too fast, add a little more water.

  4. Step 4

    To serve, arrange chicken on a platter surrounded by garlic and toasted bread. Season with salt and pepper. Sprinkle with parsley. Allow the chicken to rest at room temperature before serving.

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Ratings

4 out of 5
107 user ratings
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Comments

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SB

I cooked on a convection roast setting in a carbon steel pan that had been preheated to 325. Roasted for 20 minutes per hour, 80 minutes. Because I was using a “reactive” roaster I only squeezed a little lemon juice in and on the chicken, but added the peeled zest inside the cavity. Otherwise prepared as written. It was superb!

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