Ah, the aroma of garlic wafting through the kitchen—it’s like a warm hug for the soul. This crispy roasted garlic chicken isn’t just a meal; it’s a promise of a dinner so delicious it might just make you forget about that awful plot twist in the last season of your favorite show. Maybe it’s the golden skin or the way the garlic infuses every bite, but this dish has a way of turning an ordinary evening into something extraordinary.
Steps
- Rinse the chicken thoroughly inside and out, then pat it dry with paper towels.
- Carefully lift the skin near the neck and separate it from the meat on the breast and thighs. Stuff half of the minced garlic under the skin, distributing it evenly, and place the remaining garlic inside the cavity.
- Baste the entire outside of the chicken with melted butter and season generously with salt and freshly ground black pepper. Optionally, cover the chicken and refrigerate for 12-24 hours to marinate.
- Preheat your oven to 450°F and position the rack to the lowest setting. Line a roasting pan with foil, place a V-rack on top, and position the chicken breast-side down, with wings tucked under.
- Roast the chicken for 25 minutes, then remove it from the oven. Use paper towels to flip the chicken breast-side up, baste it with pan juices or more melted butter, and return to the oven.
- Continue roasting until a thermometer reads 135°F in the breast, which should take 15 to 25 minutes.
- Increase the oven temperature to 500°F and roast until the skin is golden and crisp. Ensure the breast registers 160°F and the thigh 175°F, which should take an additional 10 to 20 minutes.
- Allow the chicken to rest on a cutting board for 20 minutes before carving and serving.
Ingredients
- 1 whole chicken (3-4 pounds), giblets removed
- 6 cloves garlic, minced (approximately 2 tablespoons)
- 2 tablespoons butter, melted
- Salt, to taste
- Freshly ground black pepper, to taste
FAQ
- What is the preparation time for this Crispy Roasted Garlic Chicken?
- The preparation time involves rinsing and patting the chicken dry, seasoning it with garlic, butter, salt, and pepper, and optionally refrigerating it for 12-24 hours before roasting.
- What is the recommended oven temperature for roasting the chicken?
- Initially, roast the chicken at 450 degrees Fahrenheit. Later, increase the oven temperature to 500 degrees Fahrenheit to achieve a golden brown and crispy skin.
- How can I ensure the chicken is cooked thoroughly?
- Use an instant-read thermometer to check that the thickest part of the breast reaches 160 degrees Fahrenheit and the thigh reaches 175 degrees Fahrenheit.
- Can I add other flavors to this garlic chicken recipe?
- Absolutely! You can substitute or add fresh herbs or honey to the recipe to suit your taste preferences.
- What should I do after the chicken is roasted?
- Allow the chicken to rest, uncovered, on a cutting board for 20 minutes before carving and serving.
Tips
- Allow the chicken to marinate in the refrigerator for 12-24 hours after seasoning for enhanced flavor and tenderness.
- Use paper towels to thoroughly dry the chicken before roasting, ensuring a crispier skin.
- Rotate the chicken halfway through roasting to ensure even cooking and browning on all sides.
- Let the chicken rest for 20 minutes after roasting to allow the juices to redistribute, resulting in juicier meat.
Equipment
- V-Rack: This is used to hold the chicken in the roasting pan, allowing for even cooking and crispy skin.
- Instant-Read Thermometer: Essential for checking the internal temperature of the chicken to ensure it is cooked properly.
- Large Roasting Pan: Necessary for placing the chicken and V-rack in the oven.
- Basting Brush: Useful for applying melted butter or pan juices to the chicken.
