Tuesday, June 1, 2010

In The Kitchen: Garlic Roast Chicken

Well guys, I am officially on somewhat of a diet. Not like a hard-core diet, but one that won't consist of Enchilada's filled with cheese, or Strawberry Cupcakes with buttercream frosting. Tomorrow I am starting my sunrise yoga sessions, and I want to maximize my results by cutting out all that "good stuff" for a while. Then once I have reached my goal, I will re-visit those tasty treats...all in moderation of course :-)

Usually when I make a recipe from my Ina Garten files, it consists of about a pound of butter, or a kilo of cheese [sorry Ina it's true, but I still love you]. So imagine my delight when I came across this recipe which didn't include any of my aforementioned vices. Of course I made a few adjustments [I added asparagus, and used "red potatoes" instead of the "yukon gold" variety]. I also tossed in a bouquet garni [parsley, thyme, bay leaf, and rosemary tied together with kitchen string] inside of the chicken for added flavor. You can use any herbs you have on hand for the bouquet garni, or you can skip it all together. I like using herbs to give my dishes more flavor, it helps cut back on the salt content.

This was a delicious recipe, the chicken had a ton of flavor, and it was very moist. Pair this recipe with a nice Reisling, and hang the Do Not Disturb tag on the door. - Quick note; please remember to use KOSHER SALT, in lieu of table salt. If you use table salt, a salty mess will ensue. Here is a cool little kitchen reference that discusses the difference between Kosher, Sea, and Table Salt.

Garlic Roast Chicken [Adapted From Ina Garten]
1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
5 large red gold potatoes, cut into 6 pieces
4 tablespoons butter, melted
1 "bunch" of asparagus
1 bouquet garni [I used fresh parsley, thyme, bay leaf, and rosemary tied together with kitchen string, although you can use your favorite herbs]

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic, bouquet garni and lemon.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots, asparagus and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil.

Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.


  1. Stomach is so growling right now, looks delish.


  2. OMG This looks amazing! Can you come cook for me? I have a lazy bug going on! LOL

  3. This looks so delicious. Very easy also.

  4. Love this post, we are on the same page! I am so ready to get healthy! Looks yummy!

    Here is what I posted today.

  5. Yum!!! I love one pot meals. This looks amazing & simple. Thanks for sharing!

  6. @Sing; Thank you! I have had it for dinner for the past three nights! LOL You should definitely give it a shot!

    @My Natural Me; Ha Ha! You may just need to find some new recipes...I tend to get lazy when I am sick of cooking the same thing!

    @Hell Notes for Beauty; Thank you! It was super easy!

    @Encourage and Uplift; Great minds think alike! Thank you Shereece!

    @Flour; Tell me about it, it is ridiculously simple, and extremely delish!

  7. Oh my goodness, that roast chicken looks lovely!

  8. Wow! This looks delish....will add to my desktop recipes.

  9. That looks soo yummy. Lool everytime my dad and I watch barefoot contessa, he's the first one to complain about how much butter she uses lol

  10. @Valeries World; Thank you very much!

    @Anonymous; Please do, you will not be disappointed!

    @Frankie; Ha!Ok good, so apparently I am not the only one!

  11. Omg that looks amazingly good. I think I'm going to make this!!!!!!

  12. Thanks for this recipe. It was good. :)

  13. i just finished making this and it is ridiculously good! the chicken is beyond moist and the vegetables were absolutely delicious! i urge everyone to try it, its really easy. thanks for posting :)

  14. I recently became a follower of you wonderful blog. I really enjoy all that you discuss including the wonderful recipes. I'm going to try this one out today! :-)

  15. I have tried a lot of your recipes, this is by far my favorite. I normally do a pretty good chicken, but this one was PHENOMENAL!

  16. i am trying this for thanksgiving tomorrow...lets see how it comes out :)


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