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Garlic Roast Chicken

Serve chicken with rustic bread spread with the cloves of roasted garlic.

  • Servings: 4

Source: Martha Stewart Living, March 1997


  • 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


  1. 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.

  2. 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.

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


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