For Thanksgiving Weekend: Garlic Roasted Chicken

By Anne Vassal
Published on October 1, 1998
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Stuff fresh garlic cloves under the chicken's skin.
Stuff fresh garlic cloves under the chicken's skin.
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It doesn't HAVE to be turkey. A garlic roasted chicken like this will make a fine Thanksgiving meal.
It doesn't HAVE to be turkey. A garlic roasted chicken like this will make a fine Thanksgiving meal.
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Stuff the cavity with lemon and thyme.
Stuff the cavity with lemon and thyme.

If you were a novice mountain climber, would you attempt Everest or Kilimanjaro on your first outing? Perhaps, if you’re really ambitious and choose not to think too hard about what you know you don’t know. Most people, however, would start with a more manageable ascent.

Novice cooks would be better off following the same principle for Thanksgiving dinner. And yet, just because it’s Thanksgiving, many will attempt that giant 25lb frozen gobbler anyway. Start with a “manageable ascent.” Our garlic roasted chicken recipe will help you get a feel for the basics of cooking poultry and still leave you with a delicious holiday meal.

olive oil
1 five-pound roasting chicken*
1 lemon, cut into six wedges
8 large cloves of garlic, peeled and sliced in half, lengthwise bag baby carrots (16-ounce size)

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