Crispy Roasted Garlic Chicken

December 9, 2009 by Ali

One of my new endeavors of the year is learning how to coupon. Yes, the verb – coupon. As much as I love to cook, and as tiny as my food budget is, this has probably been a no-brainer for years. But somehow I’d never really given it a try…

So, I’ve spent the last 9 or so months learning the art of store coupons, manufacturer coupons, “matching”, doubling, pairing….you name it! And, of course, learning how to smile and thank your cashier and the patient people behind you as you figure it all out. :D Thankfully, it has been beyond worth it. Thanks to internet coupons, and especially to coupon blogs (I’ve now included a few of my favorite in our links section!), I’ve saved a fabulously significant chunk in my grocery budget. Hoorah!

Anyway, all that to say that I’m totally proud to say that on a recent grocery trip, I was able to swing three whole frozen chickens for $1.50 each. Holla! Thus, one of the lucky birds turned into this delicious, simple roast. I know there are about five zillion different methods for roasting. But for this recipe, decided to go with a crispy-roasting method I learned about awhile back from Cooks Illustrated. Look out — it calls for heating up that oven to 450 and 500 degrees. But hey — when it’s snowing and dropping into the ‘teens here in KC — a toasty kitchen sounds just about perfect. :)

I ended up just going with a super-simple garlic, garlic, and more garlic recipe. But feel free to sub in your favorite fresh herbs, honey, or whatever may float your boat. This is definitely more of a “method” sort of post… Enjoy!!

Crispy Roasted Garlic Chicken

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 35 minutes

Yield: 1 roasted chicken

Ingredients

  • 1 (3-4 pound) whole chicken (giblets removed and discarded, if included)
  • 10 cloves garlic, minced (about 2 Tbsp.)
  • 2 Tbsp. butter, melted
  • salt and freshly ground black pepper

Method

Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.

Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.

Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.

(Optional: Cover and refrigerate for 12-24 hours.)

Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.

Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.

Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.

Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

Original recipe with method adapted from Cooks Illustrated.

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

This method is for the crispy version! For slightly less crisp, and less maintenance, another method is to simply cook the chicken breast-side down for about an hour (or until internal temperatures are met) at 375 degrees. Basting every 20 minutes or so is also a plus!

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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15 thoughts on “Crispy Roasted Garlic Chicken

  1. Hi all! I tried this last nite. It was a very tastey chicken. We enjoyed it a lot.

    What I had a problem with was that being that it was such a hot oven it created a lot of smoke and my fire alarm kept going off, like over five times lol. Plus it made a mess inside the oven. Is there anyway around this?

    Suggestions appreciated.

    - Darlene

  2. great recipe! i chanced upon your blog while searching for garlic roast chicken. followed it exactly (except i don’t have a v rack so i placed the chicken on a bed of garlic and sprigs of thyme. my husband was full of praise and said we should do this more often. thanks!

    - ber

  3. Thank you for sharing this recipe! Your pictures are very helpful and the chicken looks beautiful. I am attempting this recipe for Thanksgiving for my family. It’s just the Husband and I with our 1 year old and 3 year old. Chicken is something we can use later in salad and for sandwiches. Thank you so much. :)

    - Kizzy West

  4. Use a low grill setting and give plenty of room from the heat source to the chicken legs and cook for 25-30 minutes turning in 10 minute intervals to ensure thoroughly cooked.

    - Cooking chicken in the oven

  5. how would you do this with honey?

    want to make now!

    - allison

  6. Love the way this chicken looks – I’m starring this in google reader to make later! as for couponing – i have two blogs that i follow that are local (KC) that you might be interested in: http://thriftyiscool.blogspot.com/ & http://www.sarathesavvyshopper.com/

    - Gwyn

  7. that bird looks amazing! I want some chicken now! =)

    - Peggy

  8. This chicken was outstanding. I used a big roaster and minced an entire head of garlic. I used some of the leftovers for a potpie (yum!) Thanks so much for this new way of making roast chicken!

    - Patti

  9. Great post! I have been working on keeping coupons and doing my best to save some extra money. I will have to check out your links to coupon blogs! The chicken looks fabulous, too!

    - Jen @ My Kitchen Addiction

  10. I’ve always been intrigued by coupons – we don’t really have them in Australia, as far as I know. But that chicken looks amazing – so crispy and I LOVE garlic, delicious!

    - Katie

  11. This makes me hungry again. And I just ate! What a great bargain. Thanks for sharing.

    - Ashley

  12. I just discovered your blog…you have wonderful recipes and really beautiful photography. I’m inspired to start couponing, and to make the chicken :)

    - Jenn

  13. I love this post for two reasons…I too have been trying to master “couponing”…well at least start. The thought of saving that much money sucks me in…I’ll have to check out those links!

    The other reason this post caught my eye is that beautiful chicken! I have yet to make a roast chicken, but it’s on my list of things to try very soon. Your looks absolutely delicious and the garlic is calling my name!!

    - Aggie