This roast chicken is surrounded by softened -- and mellowed -- garlic cloves.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Let chicken stand at room temperature 30 minutes. Remove giblets and excess fat from cavity. Rinse chicken; pat dry. Brush outside with butter, and season with salt and pepper. Place garlic bulb in cavity. Transfer chicken to a roasting pan. Tuck wing tips under; tie legs with kitchen twine.

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  • Roast chicken, basting occasionally with pan juices, 20 minutes. Remove from oven, and arrange garlic cloves around chicken. Continue roasting until skin is deep golden brown and an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees, about 1 hour.

  • Transfer chicken and garlic cloves to a platter. Let tand 15 minutes, then remove garlic bulb from cavity, and discard. Carve chicken, and serve.

Cook's Notes

You can use two 4 1/2-pound birds: Stuff a half garlic head into each cavity, arrange chickens side by side in a large roasting pan, and reduce the cooking time to about fifty-five minutes.

Reviews (2)

6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
03/03/2010
WONDERFUL!! you must try this recipe, the flavor is great and the garlic from the roasting pan is so amazing, spread on a whole grain roll.... better than butter :) A plus Martha!!
Rating: Unrated
03/01/2009
Just perfect.I was so worried about using this much garlic (so used 50 instead ),but it made a lovely sunday roast dinner at the Jacksons :)