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Garlic Roasted Chicken
Poultry Classics
Prep time:
25 minutesRoast time :
1 hour, 15 minutes“Chicken brushed with butter and roasted with garlic and tender root vegetables makes a memorable Sunday dinner.”
Ingredients
Serves 6
- 1 whole chicken (about 2 pounds, 10 ounces)
- 1 whole head garlic, separated into cloves, divided
- 1/4 cup (1/2 stick) butter, cubed
- 1 1/4 cups white wine or chicken broth
- 1/4 cup olive oil, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 pounds sweet potatoes, butternutsquash and russet potatoes, peeled and cut into 2-inch chunks
Directions
1
Preheat oven to 375°F. Place the chicken in a roasting pan and surround with two-thirds of the unpeeled garlic cloves. Dot the chicken with butter. Pour the wine on top, drizzle with 2 tbsp. olive oil and sprinkle with half of the salt and pepper. Cover the chicken with aluminum foil, place in the oven and roast for 25 minutes.
2
Place the vegetables and the remaining garlic in a large bowl. Toss with the remaining olive oil, salt and pepper to coat, transfer to a large baking sheet and place in the oven. Roast the vegetables and chicken for 25 minutes, then remove the foil from the chicken.
3
Continue roasting the vegetables and chicken until juices run clear when the chicken is pierced with a skewer, about 25 minutes longer.
4
Transfer the chicken to a serving dish and surround with the vegetables and roasted garlic. Let stand for 15 minutes before serving.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
To enhance the flavor, Grandma adds a sprig of fresh rosemary to the chicken in step 1.
Serving Suggestion
Serving Suggestion
Serve the chicken as part of a classic roast dinner followed by a traditional dessert such as strawberry shortcake.
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