Juicy Roasted Garlic Chicken


This is a simple and delicious recipe you can serve to anyone.  It comes out so juicy and delicious and will fall off the bone.

Ingredients:
1 whole chicken (giblets removed)
salt, pepper, ground rosemary and onion powder
1/4 cup olive oil divided
1 to 2 stalks of celery or 1/2 onion or carrots (this is for the inside of the chicken and keeps it moist)
garlic cloves (peeled and sliced in half)

Directions:
Preheat oven to 375 degrees
Place a thawed and washed chicken in a roasting pan
Place half (1/8th cup) of olive oil inside the chicken cavity. 
Stuff with chicken cavity with your celery or onion or carrots (and garlic cloves if desired).
Place the halved garlic cloves (amount to your liking) under the skin of the chicken.  I usually use 5 cloves on each side. 
Drizzle the remaining 1/8 cup on the chicken's exterior.
Season generously with salt and pepper, rosemary and onion powder.

Bake uncovered for 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF.  For example: A 5 lb chicken would cook for 1h 50 mins.

Remove from heat, and baste with drippings. Cover loosely with aluminum foil and allow to rest 30 minutes before serving.     

*For lemon chicken you can stuff lemon slices under the chicken skin before roasting.    

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Copyright 2012 christineiscooking.com  This is an original recipe.  You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Juicy Roasted Garlic Chicken


This is a simple and delicious recipe you can serve to anyone.  It comes out so juicy and delicious and will fall off the bone.

Ingredients:
1 whole chicken (giblets removed)
salt, pepper, ground rosemary and onion powder
1/4 cup olive oil divided
1 to 2 stalks of celery or 1/2 onion or carrots (this is for the inside of the chicken and keeps it moist)
garlic cloves (peeled and sliced in half)

Directions:
Preheat oven to 375 degrees
Place a thawed and washed chicken in a roasting pan
Place half (1/8th cup) of olive oil inside the chicken cavity. 
Stuff with chicken cavity with your celery or onion or carrots (and garlic cloves if desired).
Place the halved garlic cloves (amount to your liking) under the skin of the chicken.  I usually use 5 cloves on each side. 
Drizzle the remaining 1/8 cup on the chicken's exterior.
Season generously with salt and pepper, rosemary and onion powder.

Bake uncovered for 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF.  For example: A 5 lb chicken would cook for 1h 50 mins.

Remove from heat, and baste with drippings. Cover loosely with aluminum foil and allow to rest 30 minutes before serving.     

*For lemon chicken you can stuff lemon slices under the chicken skin before roasting.    

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com  This is an original recipe.  You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine