20 Cloves of Garlic Roast Chicken Recipe

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20 Cloves of Garlic Roast Chicken Recipe
  • Prep: 10 min. Bake: 1-1/4 hrs. + standing
  • Yield: 4 Servings
10 75 85

Ingredients

  • 20 garlic cloves, peeled, divided
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 4 lemon wedges
  • 8 fresh thyme sprigs, cut in half
  • 2 tablespoons butter, softened
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

Directions

  • Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together.
  • Transfer chicken to a rack in a shallow roasting pan, breast side up. Rub skin with butter; sprinkle with salt and pepper.
  • Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reaches 180°. Remove chicken from oven; tent with foil. Let stand for 15 minutes before carving. Yield: 4 servings.

Nutritional Facts 6 ounces chicken equals 457 calories, 29 g fat (10 g saturated fat), 149 mg cholesterol, 406 mg sodium, 3 g carbohydrate, trace fiber, 43 g protein.

Originally published as 20 Cloves of Garlic Roast Chicken in Taste of Home February/March 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for 20 Cloves of Garlic Roast Chicken

20 Cloves of Garlic Roast Chicken

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(1-2) of 2 reviews

Reviewed on Jan. 29, 2013 by TessaMB

It's okay. I've had better. On the plus side, now I have half a chicken for pizza on friday! :)

Reviewed on Jan. 25, 2013 by keverwann

We were disappointed with this. The chicken meat, although moist, was not infused with garlic flavor and the garlic did not mellow and mush like roast garlic (in the head). We used orange wedges instead of lemon and left out the thyme because we don't like thyme. I don't think the orange or the cavity garlic cloves did anything for the chicken either. The skin on this bird was not crisp, which is one of the things I look forward to with roast chicken. We had high expectations, but none of them were met.

 
 

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