GREEN-GARLIC-RUBBED BUTTERY ROAST CHICKEN

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Green-Garlic-Rubbed Buttery Roast Chicken image

Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable underneath skin that crackles.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Roast     Poultry     Chicken     Garlic     Butter     Lemon     Food Processor     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Spring

Yield 4 servings

Number Of Ingredients 6

1 (3½-4-lb.) whole chicken, patted dry
Kosher salt, freshly ground pepper
8 green garlic stalks, dark green tops removed, divided
Zest of 1 lemon
6 Tbsp. unsalted butter, room temperature
¼ cup extra-virgin olive oil

Steps:

  • Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting.
  • Place a rack in middle of oven; preheat to 325°F. Coarsely chop 4 green garlic stalks; transfer to a food processor. Pulse until very finely chopped. Add zest and butter and pulse until almost smooth. Cut remaining 4 green garlic stalks in half lengthwise; set aside.
  • Pat chicken dry again with paper towels (this will help the butter adhere and get the skin nicely browned). Smear garlic butter all over chicken. Gently lift the skin on the breast away from the flesh and rub some butter inside.
  • Toss reserved green garlic and oil in a large cast-iron skillet or 13x9" baking dish to coat; season with salt. Tie chicken legs together with kitchen twine and tuck wings underneath back. Place chicken, breast side up, on top of garlic in skillet.
  • Roast chicken, rotating pan halfway through for even browning, until skin is golden and an instant-read thermometer inserted into the thickest part of breast registers 155°F (don't worry; temperature will climb to 165°F as the chicken rests), 80-90 minutes. Let chicken rest at least 20 minutes and up to 45 minutes.
  • Transfer chicken to a cutting board and carve as desired. Serve with roasted green garlic alongside.

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