This chicken is delicious! You marinate it overnight in a garlic and lemon juice marinade. It comes out very tender, moist and flavorful. My family really likes this recipe. We're having it tomorrow.
Roasted Garlic Chicken
1/2 cup roasted garlic cloves (I use fresh, not roasted. I use less than 1/2 a cup, too.)
2 cups water
1 Tbsp salt
1/2 tsp black pepper
1 Tbsp olive oil
1/2 lemon
2 bay leaves
1 (3-4 pound) whole roasting chicken
1. Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. (I sometimes just mix it in a bowl together.) Squeeze the juice from the lemon into the brine, blend. Stir in the bay leaves.
2. Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the lemon peel if you want to. Squeeze out extra air from bag and seal. If in a bowl, cover it with plastic. Refrigerate overnight- 12-14 hours.
3. Preheat oven to 375*F. Remove the chicken from the brine (marinade). Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced wtih a fork. (Breast meat should have an internal temperature of 165*F, thigh meat should have an internal temperature of 175*F.)
Let the chicken rest for 10 minutes before carving and serving.
*** The recipe says it's a subtle garlic flavor due to the roasted garlic. I usually use fresh garlic and don't roast it and it is still not overpowering. So, feel free to roast your garlic if you want to, but it will still turn out good if you don't.
Roasted Garlic Chicken
1/2 cup roasted garlic cloves (I use fresh, not roasted. I use less than 1/2 a cup, too.)
2 cups water
1 Tbsp salt
1/2 tsp black pepper
1 Tbsp olive oil
1/2 lemon
2 bay leaves
1 (3-4 pound) whole roasting chicken
1. Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. (I sometimes just mix it in a bowl together.) Squeeze the juice from the lemon into the brine, blend. Stir in the bay leaves.
2. Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the lemon peel if you want to. Squeeze out extra air from bag and seal. If in a bowl, cover it with plastic. Refrigerate overnight- 12-14 hours.
3. Preheat oven to 375*F. Remove the chicken from the brine (marinade). Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced wtih a fork. (Breast meat should have an internal temperature of 165*F, thigh meat should have an internal temperature of 175*F.)
Let the chicken rest for 10 minutes before carving and serving.
*** The recipe says it's a subtle garlic flavor due to the roasted garlic. I usually use fresh garlic and don't roast it and it is still not overpowering. So, feel free to roast your garlic if you want to, but it will still turn out good if you don't.
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