Description
Roasted French Garlic Chicken: Succulent chicken roasted with aromatic French garlic for a comforting and crowd-pleasing meal.
Ingredients
Scale
- 1 whole chicken (4–5 pounds/1.8–2.3 kg), patted dry
- 2–3 whole heads of garlic (about 30–40 cloves)
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 tablespoons (28 g) unsalted butter, softened
- 1 lemon, halved
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 tablespoon (15 g) kosher salt
- 1 teaspoon (5 g) freshly ground black pepper
- ½ cup (120 ml) dry white wine (such as Sauvignon Blanc)
- ½ cup (120 ml) chicken stock
Instructions
- Step 1: Prepare the Chicken Preheat your oven to 425°F (220°C) and position a rack in the middle. Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Thoroughly pat the chicken dry with paper towels—this is essential for achieving crispy skin on your French Garlic Chicken. In a small bowl, mix the softened butter with 1 tablespoon olive oil, half the chopped herbs, 1 teaspoon of lemon zest, and half the salt and pepper. Carefully loosen the skin over the breast and thighs without tearing it, then spread about two-thirds of the herb butter directly onto the meat under the skin. Rub the remaining butter over the outside of the chicken.
- Step 2: Prepare the Garlic and Roasting Pan Cut the top quarter off each head of garlic to expose the cloves. Place them in a heavy roasting pan or cast-iron skillet that comfortably fits the chicken. Drizzle the garlic heads with 1 tablespoon olive oil and sprinkle with a pinch of salt. Stuff the chicken cavity with the lemon halves, remaining herb sprigs, and a few peeled garlic cloves if desired. Tie the legs together with kitchen twine and tuck the wing tips behind the shoulders. Place the chicken breast-side up on top of a few garlic heads to elevate it slightly, arranging the remaining garlic around the chicken.
- Step 3: Roast to Perfection Drizzle the remaining olive oil over the chicken and season the exterior with the rest of the salt and pepper. Pour ¼ cup of the chicken stock into the bottom of the pan (this prevents scorching while the chicken begins to release its juices). Roast for 20 minutes at 425°F (220°C), then reduce the heat to 375°F (190°C) and continue roasting for about 50-60 minutes more, or until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer. Baste the chicken with pan juices every 20 minutes to keep the meat moist and help the skin brown evenly.
- Step 4: Rest and Prepare the Sauce Transfer the chicken to a cutting board and let it rest uncovered for 15-20 minutes. Meanwhile, remove the roasted garlic cloves from their papery skins by squeezing them into the roasting pan. Place the pan on the stovetop over medium heat, add the white wine and remaining stock, and scrape up all the flavorful brown bits from the bottom. Simmer the sauce for 5-7 minutes until slightly reduced, then taste and adjust seasoning. Strain if desired for a smoother sauce. Carve your French Garlic Chicken and serve with the garlic-infused pan sauce spooned over the top.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 190mg