Slow Roasted Garlic Chicken

It was a dreary cool day yesterday and I was craving a slow roasted garlic chicken. I simply seasoned the bird after rubbing it with a whole bulb of garlic. I slow roasted it in the oven for four hours and basted it every 30 minutes after 2 hours. The entire house smelled amazing. The chicken was perfectly cooked–tender, juicy, and flavorful. I served the pan sauce over the chicken meat then squeezed some of the roasted garlic on top. It was amazing! This slow-roasted garlic chicken paired beautifully with the roasted delicata squash topped with pomegranate seeds, pepitas, and feta cheese.

Slow Roasted Garlic Chicken:

Ingredients:

• 1 (4 1/2) lb chicken
• 4 bulbs of garlic, tops cut off
• 2 tsp olive oil
• Garlic powder, to taste
• Sea salt and freshly cracked lemon pepper, to taste
• 1 small onion, quartered
• 1 lemon, halved
• 1 cup chicken broth

How to Make a Slow Roasted Garlic Chicken

Preheat oven to 275 degrees.

Clean chicken – pat dry with a paper towel. Remove neck from the cavity, if needed. Cut the top portion off of each bulb of garlic. Rub the olive oil over the bird, if desired. Rub one bulb all over the entire chicken. Gently loosen the skin (without ripping) and rub the bulb of garlic over the breast meat. Place the garlic bulb along with half of the onion, and half of the lemon inside the cavity.  Season the entire bird with garlic powder, sea salt, and freshly cracked lemon pepper, to taste. Lightly spray the bird with olive oil cooking spray.

Place the chicken on a roasting tray in a roasting pan; pour the chicken broth into the pan. Place the remaining half of the onion pieces in the pan along with the other lemon half and the three garlic bulbs.

Place the meat thermometer in the thigh of the bird making sure not to touch the bone. Roast uncovered for 2 hours.

Remove the three garlic bulbs in the pan and wrap them in tin foil, place them back in the pan. Baste the bird then place it back into the oven. Baste every 30-40 minutes for another 1 1/2-2 hours, or until the meat thermometer reads 165 degrees.  Side Note: If you want crispy skin then don’t baste for the last hour (or put under the broiler for a few minutes right before the bird is done). Remove from the oven and let the bird rest for AT LEAST 10-15 minutes before carving.

Pour the liquid from the roasting pan through a fine sieve into a saucepan. Cook over medium heat until boiling; reduce for 1-2 minutes. Remove from heat. Pour the sauce over the chicken and serve with the roasted garlic squeezed on top. Enjoy!

Slow Roasted Garlic Chicken

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Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Course: Main

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Roasting Pan and Roasting Rack

Ingredients

• 4.5 lb whole chicken
• 4 bulbs of garlic tops cut off
• 2 tsp olive oil
• Garlic powder to taste
• Sea salt and freshly cracked lemon pepper to taste
• 1 small onion quartered
• 1 lemon halved
• 1 cup chicken broth

Instructions

• Preheat oven to 275 degrees.
• Clean chicken - pat dry with a paper towel. Remove neck from cavity, if needed.
• Cut the top portion off of each bulb of garlic. Rub the olive oil over the bird, if desired. Rub one bulb all over the entire chicken. Gently loosen the skin (without ripping) and rub the bulb of garlic over the breast meat.
• Place the garlic bulb along with half of the onion, and half of the lemon inside the cavity.  Season the entire bird with garlic powder, sea salt, and freshly cracked lemon pepper, to taste. Lightly spray the bird with olive oil cooking spray.
• Place the chicken on a roasting tray in a roasting pan; pour the chicken broth into the pan.
• Place the remaining half of the onion pieces in the pan along with the other lemon half and the three garlic bulbs. Place the meat thermometer in the thigh of the bird making sure not to touch the bone.
• Place into the oven to roast uncovered for 2 hours.
• Remove the three garlic bulbs in the pan and wrap them in tin foil, place them back in the pan. Baste the bird then place back into the oven. Baste every 30-40 minutes for another 1 1/2-2 hours, or until the meat thermometer reads 165 degrees.  Side Note: If you want crispy skin then don’t baste for the last hour (or put under the broiler for a few minutes right before the bird is done). Remove from the oven and let the bird rest for AT LEAST 10-15 minutes before carving.
• Remove the chicken to a cutting board to rest for at least 10 minutes before slicing.
• Pour the liquid from the roasting pan through a fine sieve into a saucepan. Cook over medium heat until boiling; reduce for 1-2 minutes. Remove from heat. Pour the sauce over the chicken and serve with the roasted garlic squeezed on top. Enjoy!

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