So about that roast chicken I mentioned yesterday…
With Johnny’s grandparents here all last week, I knew one evening I would want to take on the responsibility of making dinner…for all seven of us. Now, in the past I’ve made plenty of one dish meals that could have potentially fed seven people. I have never actually prepared a meal with the intention of feeding more than four people at a time. In comes… Ask Aida!
So one morning last week I sat down with my breakfast and popped on an episode of Ask Aida. (Now that I think about it, I think it was on The Cooking Channel, which I have become equally obsessed with since it premiered.) On the menu: Slow-Roasted Garlic Chicken, as well as Smashed Potatoes with Chives and Cinnamon Roll Bread Pudding, both of which looked amazing, but I plan to save for a later date.
As I watched Aida prepare this chicken on her show,
I couldn’t help but think two things:
1) Wow, that seriously looks so simple to make. Why the heck haven’t I tried to make roast chicken before?!
2) Holy beans! THIS is what I need to make for dinner this week!
This chicken recipe was perfect. Everyone devoured it! The only alteration I made to the recipe was the addition of some dried rosemary sprinkled atop the chicken skin because, well, I had some and I think that rosemary is so very tasty on chicken, but this recipe is perfect as is. I served it with my very own Spring Vegetable Risotto, but that recipe I’ll share with you tomorrow!
Slow-Roasted Garlic Chicken
recipe courtesy Aida Mollenkamp and The Food Network
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (5 pound) chicken
- 4 heads garlic, top 1-inch cut off
- 2 tablespoons olive oil
- 1 medium lemon, halved
- 1 medium yellow onion, quartered
- 1 cup low-sodium chicken broth
Heat the oven to 375 degrees F and arrange a rack in the middle.
Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.