For Thanksgiving Weekend: Garlic Roasted Chicken

Garlic roasted chicken on Thanksgiving? Well, why not?


| October/November 1998



garlic roasted chicken - stuffing garlic cloves under skin

Stuff fresh garlic cloves under the chicken's skin.


KRISTIN HILLER/JOHN PARRISH PHOTOGRAPHY

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)
fresh thyme sprigs
3 medium onions, peeled and sliced from end to end into quarters
1 cup chicken broth (1/2 of a 16-ounce can)
2 teaspoons arrowroot flour or cornstarch
1 teaspoon Dijon mustard
1 1/2 to 2 pounds tiny "new" red potatoes

If your grocery doesn't carry tiny potatoes, cut up some red-skinned potatoes into one-inch chunks.

1. Preheat oven to 425°F. Get out a roasting pan or a large baking pan. Rub some olive oil on the bottom of the pan with a paper towel. Get the lemon, garlic, and onions ready. Wash the potatoes. Remove the neck, etc., from the inside (cavity) of the chicken and throw away. Wash the chicken inside and out with cold water. Lay on paper towels and pat dry. Arrange the carrots in a single layer on the bottom of the pan. Place the chicken on top of the carrots. Stuff the chicken with the lemon wedges, two garlic pieces, and a few sprigs of thyme. Rub some olive oil on the skin of the chicken with a paper towel. Arrange the potatoes and then the onions around the chicken. Cut four slits in the chicken and stick a piece of garlic into each slit. Distribute the rest of the garlic over the potatoes and onions. Sprinkle thyme sprigs over the chicken and potatoes.

2. Bake at 425°F for 30 minutes, then pour the chicken broth over the top of the chicken. Reduce heat to 350°F and roast for 50 to 60 minutes. (The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 170 to 175°F, or when you insert a knife, the juices are clear and not pink.) The chicken will continue to cook a bit more as it rests.





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