roasted garlic chicken recipe

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Prep: 30m  Cook: 75m  

The trick to this tender, succulent roast chicken is the overnight brining. We usually roast chickens breast side down to ensure tender breast meat. But with the overnight brining in a roasted garlic and lemon juice marinade, the breast meat was perfectly moist, even cooked breast up. The garlic flavor is subtle, not strong or overwhelming, due to roasting the garlic first.

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 cup roasted garlic cloves 1/2 cup roasted garlic cloves
•   2 cups water 2 cups water
•   1 Tbsp salt 1 Tbsp salt
•   1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground black pepper
•   1 Tbsp olive oil 1 Tbsp olive oil
•   1/2 lemon, cut into 4 wedges 1/2 lemon, cut into 4 wedges
•   2 bay leaves 2 bay leaves
•   1 (3-4 pound) whole roasting chicken 1 (3-4 pound) whole roasting chicken

Instructions

1. Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. Squeeze the juice from the lemon wedges into the brine, blend. Stir in the bay leaves.
2. Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the (already squeezed) lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight - 12 to 24 hours.
3. Preheat the oven to 375°F. Remove the chicken from the brine. Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.)
4. Let the chicken rest for 10 minutes before carving and serving.

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Simo Driwche April 14

1/2 cup roasted garlic cloves

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Just A Note

Ella sambo October 02

These recipi is great, it cantaiins natural harbs, which serves as an anti boatic to the body. Especially for people with high blood pressure is GARLIC. for the chicken which is far better to RED MEAT,,,,, is low in cholestral.. which is also god for theats that are watching there weight.

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