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Slow Roasted Chicken with Lots of Garlic

Slow Roasted Chicken with Lots of Garlic

I saw this recipe on Bon Appetit and it sounded perfect for dinner. I grabbed a few thighs and a couple of drumsticks, I used a bit less garlic & olive oil, and I broiled it for a few minutes at the end of cooking to brown the skin a bit more, but other than that kept it the same as written. The skin turned out perfectly rendered and crispy and the meat was tender, juicy, and flavorful I served this slow-roasted chicken with lots of garlic with creamy mashed potatoes, gravy, and a tossed green salad. The roasted garlic squeezed onto the chicken and mashed potatoes made them so amazing! My whole family thought the entire meal was delicious.

Slow Roasted Chicken with Lots of Garlic

How to Make Slow Roasted Chicken with Lots of Garlic

Preheat the oven to 325 degrees.

Place the chicken, garlic, lemon slices, chile quarters, bay leaf, and thyme sprigs in a large Dutch oven, skillet, or baking dish.

Drizzle olive oil on top of all ingredients then toss to coat everything well. Season both sides of the chicken well with sea salt and freshly cracked pepper, to taste.

Slow Roasted Chicken with Lots of Garlic

Place into the oven and roast for 75 minutes, rotating pan halfway through cooking, until the meat is nearly falling off the bone.  Turn the oven to broil and cook, watching VERY carefully, for 1-2 minutes, or until the skin is a bit more golden brown, if desired.

Remove from the oven and serve. Enjoy.

Slow Roasted Chicken with Lots of Garlic

Slow Roasted Chicken with Lots of Garlic

Slow Roasted Chicken with Lots of Garlic

Prep Time: 10 minutes
Cook Time: 1 hour 17 minutes
Total Time: 1 hour 27 minutes
Course: Main
Cuisine: American
Servings: 4 people
Author: Pam - For the Love of Cooking / Original by Bon Appetit

Ingredients

  • 3 chicken thighs
  • 2-3 chicken drumsticks
  • 3 heads of garlic, halved crosswise
  • 1 lemon, sliced thinly & seeds removed
  • 1 red chile, seeded & quartered lengthwise
  • 4-5 tbsp olive oil, to taste
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Preheat the oven to 325 degrees. 
  • Place the chicken, garlic, lemon slices, chile quarters, bay leaf, and thyme sprigs in a large Dutch oven, skillet, or baking dish.
  • Drizzle olive oil on top of all ingredients then toss to coat everything well. 
  • Season both sides of the chicken well with sea salt and freshly cracked pepper, to taste.
  • Place into the oven and roast for 75 minutes, rotating pan halfway through cooking, until the meat is nearly falling off the bone. 
  • Turn the oven to broil and cook, watching VERY carefully, for 1-2 minutes, or until the skin is a bit more golden brown, if desired.
  • Remove from the oven and serve. Enjoy.
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4 Comments

    1. Hi Karon,

      Breast meat can dry out very easily so you wouldn’t want to cook it as long as the dark meat (legs). Use bone in and skin on breasts and I would start checking the internal temperature of the thickest part of the chicken breast (without touching bone) after 60 minutes. It will be done when the breasts register at 165 degrees.

      Pam