LIP-SMACKING LEMONY ROASTED CORNISH HENS4 Cornish hens12 whole peeled garlic cloves1 lemon, cut into quartersSalt,…
Oven Roasted Garlic Chicken
| Oven Roasted Garlic Chicken | Print |
Recipe By: Alice Morrow
Oven Roasted Garlic Chicken
Ingredients
- Kosher salt/black pepper
- 1 (6 lb.) chicken
- 6 heads of garlic; top 1” cut off
- Olive oil
- 2 lemons, halved
- 2 large Vidalia onions, quartered
- 1 c. chicken broth
Instructions
- Heat oven 375.
- Mix salt and pepper in a small bowl and set aside.
- Pat chicken dry and rub with one of the cut garlic heads all over.
- Rub all over chicken and under skin with olive oil and salt/pepper.
- Place 1 garlic head and 1 lemon (two halves) in the cavity.
- Arrange remaining garlic and lemon and onion in bottom of 3-4 quart baking dish to create a bed.
- Place chicken on top.
- Add broth and cover tightly with foil.
- Roast until chicken reaches internal temperature of 135-140 with instant read thermometer. This takes about 1 hour.
- Remove foil, brush chicken with pan juices and increase temperature to 50.
- Roast, basting occasionally until internal temperature is 165. Skin should be golden, juices run clear. This takes about another 30 minutes.
- Remove pan from oven and let chicken rest for 10 minutes.
- Pour pan juices into a saucepan and simmer until thickened, about 8 minutes. Taste for seasoning.
- Carve chicken and serve each piece with 1 head of garlic and pan juice.
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