Best Roasted Garlic Whole Chicken Recipes

WHOLE SPICE-RUBBED CHICKEN WITH ROASTED GARLIC AND LEMONS

Steps:

• Preheat the oven to 500 degrees F. Cook the chicken and garlic: Rub the outside of the chicken with 1 tablespoon olive oil and season with salt. Use a fine-mesh strainer to sprinkle an even layer of the paprika and mustard over the whole chicken. Transfer to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and roast for 15 minutes. Then lower the oven temperature to 375 degrees F and loosely cover the top of the chicken with a piece of foil. In a small bowl, toss the garlic with the remaining 2 tablespoons olive oil and season with salt. Arrange the garlic around the chicken. Roast until the chicken juices run clear or the internal temperature reaches 160 degrees F to 165 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving.
• While the chicken is roasting, cook the lemons: In a medium saucepan, combine the sugar, 2 teaspoons salt and the lemons with 3 cups water. Bring to a simmer over medium heat. Add the cinnamon sticks and fennel seeds. Simmer until the liquid becomes slightly syrupy, 10 to 12 minutes. Add the red wine vinegar and cook over medium heat until the lemons become tender when pierced with the tip of a knife, 30 to 35 minutes. Allow the lemons to sit in the hot liquid for 15 minutes, then remove them with a slotted spoon. On a flat surface, cut each lemon into 1/2-inch-thick rounds. Remove the seeds. Set the slices aside in some of the cooking liquid to keep them moist until ready to serve.
• Finish the dish: Arrange the chicken on a serving platter with the garlic around it. Put the baking pan on a burner and simmer any chicken cooking juices over medium heat. Remove from the heat and stir in the drained lemon slices. Return the heat to medium low, taste for seasoning and simmer for 2 to 3 minutes to allow the flavors to come together. Spoon the sauce and lemons around the chicken and roasted garlic.

ROASTED WHOLE CHICKEN WITH GARLIC AND TARRAGON (BARBECUE)

Steps:

• Cut 1 garlic in half. Rub cut sides on outside of the chicken; place the garlic in the chicken cavity. Sprinkle half the tarragon in the chicken cavity.
• Truss chicken with string and place in a roasting pan.
• Mince the remaining garlic and combining the rest of the ingredients. Rub the garlic oil over the chicken. Barbecue on low for 1 hour ~ or ~ roast in 350 oven, basting frequently for 1-1/4.

ROASTED GARLIC WHOLE CHICKEN

Steps:

• Preheat oven to 425 Prep: First, wash the cavity and outside of the chicken. Completely dry the cavity and skin. The dryer, the better, for crispy skin. Spray a roasting pan with oil spray, or just rub with some oil. In a small bowl, mix herbs and 1-2 tablespoons of softened margarine and some oil. Mush it together, until you have a nice rub. Peel the garlic and cut some of the bigger cloves into smaller clumps, but leave slightly big. Leave a few of the cloves whole, to throw in the roasting pan, and in the cavity. Cut the onion into chunks, and place in the cavity. Stuff the cavity with onion, garlic cloves and lemon slices. Put a Tbsp of margarine in the cavity. Lift up the skin, over the cavity, without breaking the outer skin, all the way back to the back of the breasts, and to the drumsticks. Make it so that you can put your hands underneath, all the way back. Scoop up the herb mix and rub all over, under the skin, as far back as you can. Put some of the rub on the outside of the skin, as well. Then, take the garlic pieces and place under the skin. Put some large cloves in the roasting pan, surrounding the chicken. Place some baby red potatoes, and baby carrots, all around the chicken. Sprinkle everything with a little oil, garlic powder and salt. (a lot of salt) Put chicken in the oven at 425 degrees, for 20 minutes, then reduce temp to 375 degrees. Cook for 20 min a pound. (Mine was 5 lb, and took about 1 hr and 45 min on 375. Baste every 20 minutes, and stir veggies and potatoes. The internal temp should be around 165, and the skin gets nice and browned, when it's done. Cover with foil, and let it rest for 15 minutes, before carving. Voila!