Best Slow Roasted Garlic Chicken Recipes

SLOW-ROASTED GARLIC CHICKEN

Steps:

• 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.

SLOW-ROASTED GARLIC & LEMON CHICKEN

Steps:

• Pre-heat the oven to 160ºC.
• Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
• Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
• Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
• Remove the foil from the roasting tin, and turn up the oven to 200ºC and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
• Serve straight from the roasting tin to plate.

SLOW-ROASTED CHICKEN WITH ALL THE GARLIC

Steps:

• Preheat oven to 325°F. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2-3 hours. Serve chicken with garlic and lemon alongside.

SLOW-ROASTED GARLIC AND LEMON CHICKEN

Steps:

• 1. Preheat oven to 300 F. 2. Put chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and thyme (roughly pull leaves off some stalks, leaving others intact). Add the oil and mix everything together, then spread out making sure all chicken pieces are skin-side up. 3. Sprinle with white wine, salt and pepper. Cover tightly with foil and roat for 2 hours. 4. Remove foil, turn up oven to 400 F. Roast the uncovered chicken for another 30-45 minutes. The skin will turn golden brown and the lemons will begin to carmelize.

SLOW ROASTED GARLIC AND LEMON CHICKEN

Steps:

• 1. Pre-heat the oven to 160°C/gas mark 3/325ºF. 2. Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your Ingredients 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces 1 bulb of garlic (separated into unpeeled cloves) 2 unwaxed lemons (preferably thin-skinned) - cut into chunky eighths 1 handful fresh thyme 3 tablespoons olive oil 150 ml white wine black pepper ands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up. 3. Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 2 hours. 4. Remove the foil from the roasting tin, and turn up the oven to 200°C/gas mark 6/400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges. 5. I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dole out.

SLOW-ROASTED ROSEMARY AND GARLIC CHICKEN

Steps:

• Combine minced garlic and chopped rosemary.
• Place spices and chicken breasts in crock pot.
• Pour chicken broth and 1/4 cup of orange juice over chicken.
• Cover and cook on Low heat for 7 hours.
• Remove chicken from crock pot, reserving drippings.
• Place drippings into a small saucepan, strain off fat.
• Add the other 1/4 cup orange juice and vinegar to saucepan, bring to boil.
• Reduce heat, and simmer for 10 minutes.