Go Back
–+ servings
Slow-Roasted Garlic Chicken
Print

Slow-Roasted Garlic Chicken

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Author Pam - For the Love of Cooking / Adapted from Food Network

Equipment

  • Large Dutch oven
  • Meat Thermometer

Ingredients

  • 1 5 lb whole chicken
  • 5 heads of garlic top 1/2 inch sliced off
  • Sea salt and freshly cracked pepper to taste
  • 1 lemon halved
  • 1 onion cut into wedges
  • Olive oil to taste

Instructions

  • Preheat the oven to 300 degrees.
  • Rinse the chicken and pat it dry with paper towels.
  • Rub the skin of the chicken all over with one of the garlic heads.
  • Season the cavity with sea salt and freshly cracked pepper, to taste.
  • Place the garlic head in the cavity (that you just rubbed over the chicken).
  • Place half a lemon and an onion wedge in the cavity.
  • Drizzle some olive oil over the chicken and rub it evenly over the entire bird.
  • Season the whole bird with sea salt and freshly cracked pepper, to taste.
  • Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges.
  • Place the chicken on top of the veggies in the Dutch oven.
  • Pour one cup of chicken broth into the bottom of the Dutch oven.
  • Place into the oven and roast, basting every 30 minutes, for the first 2 hours.
  • Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees on a meat thermometer.
  • Remove from the oven and allow to rest for 15 minutes.
  • While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens.
  • Taste and season with sea salt and freshly cracked pepper, to taste.
  • Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.