| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 1 hr 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (5 pound) chicken
- 4 heads garlic, top 1-inch cut off
- 2 tablespoons olive oil
- 1 medium lemon, halved
- 1 medium yellow onion, quartered
- 1 cup low-sodium chicken broth
Instructions
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
- Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
- Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
- Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
Nutrition Facts
| Calories | 324 |
| Total Fat | 8 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 190 milligrams |
| Sodium | 690 milligrams |
| Protein | 58 grams |
Reviews
Soooo juicy and tasty. I stuffed a stalk of lemongrass in the cavity too because I only had 1/2 a lemon on hand. This is damn fine chicken. I scraped everything left over, including the cooked lemons, onions, the carcass and one of the roasted garlic bulbs in a pot and made stock for pho…tremendous!!!
While I’m not fond of the lemon, the rest of this recipe is magnificent. I also sprinkled a bit of Cumin & Paprika for a more smokey, richer flavour. All in all…a very delicious recipe!❤️
Going to try it tonight will send pics
Hope it comes out
Hope it comes out
Excellent recipe. Roasting the garlic along with the chicken really intensifies the flavor of the garlic and the poultry. great concept. Also the garlic gravy that the chicken creates goes well over white rice , broccoli and the chicken beast when sliced! The only variation: I injected there poultry and let stand overnight with a special blend of herbs and chicken broth. The next day I rubbed the skin with the garlic salt n pepper as directed. While cooking I enjoyed the aroma as it enveloped my kitchen and throughout my home. Yum!
Great recipe, but I went lower and slower. I did 300 for an hour and a half. Juicy, flavorful chicken. Pan juice gravy sauce is excellent – there’s just never enough. Will add this recipe to my rotation!
Love this recipe!! I made it with organic chicken, gravy was so smooth did not need any flour great flavor.yum!
Yummy! So tender. Even my toddler kept asking for more!
This chicken came out sooooo delish !!!! i followed everything to a T !!!! i’m on a low sodium diet so i didnt use that much salt more garlic and herbs instead and also i used fat free low sodium chicken broth !!!! everyone should try this plenty left overs !!
Deeeeeelicious !!!!!! I don’t know too much about this chef but I will tell you that this is the BEST baked chicken I have ever eaten. I didn’t change a thing. Made it exactly as written.
The chicken is so juicy it just about melts in your mouth and the skin on the chicken browns beautifully. I will make this often since it is easy to make and taste wonderful. The only thing I would do different next time is to line the pan/dish that you use very well with aluminum foil. It took me a while to scrub the cooking dish I used but it was well worth the extra elbow grease !!! Try it, believe me you will love it.
The chicken is so juicy it just about melts in your mouth and the skin on the chicken browns beautifully. I will make this often since it is easy to make and taste wonderful. The only thing I would do different next time is to line the pan/dish that you use very well with aluminum foil. It took me a while to scrub the cooking dish I used but it was well worth the extra elbow grease !!! Try it, believe me you will love it.
Yum, it was a great recipe and simple.