This isn’t mine – I found this one over at The Fork Left Behind.
I tried this recipe and followed it to the letter – which I don’t usually do. I salted the bird and let it sit in the fridge for 3 hours, then let it sit covered on the counter top cover for another hour. Did the garlic bit and sealed it up with office binder clips (I didn’t have toothpicks). This was as *awesome* as the author described.
My wife asked why I just didn’t buy one of the roast birds at the store – and then she tasted it. My daughters loved it as well, my older one saying: “I don’t usually like chicken, but I like this chicken.”
Do yourself a favor and try this recipe – it is going to become a go-to recipe for me, certainly.
Check it out. This recipe ruined the notion of a store-bought roast chicken forever.
UPDATE: I asked the blog author if I could post the recipe verbatim here, and she generously agreed. Please don’t make that an excuse not to visit her blog – she’s got some interesting things cooking that are low carb-friendly – and some interesting posts as well.
Crispy Garlicky Roasted Chicken
- One 3-4lb chicken
- 1.5 tsp sea salt
- 1 tsp pepper
- 1 bulb of garlic, cloves separated but left unpeeled
- Salt and pepper chicken as soon as you think of roasting on – sometime between 2 and 24 hours before. Return salted chicken to the refrigerator.
- Remove chicken 1 hour before ready to cook and allow to come to room temperature, more or less.
- Preheat oven to 400F and fill cavity with garlic cloves and seal cavity closed using a toothpick.
- Using a small* roasting pan or dish, add a little olive oil to the pan and then add the chicken breast side up. Roast 20 minutes.
- Turn chicken breast side down and continue to roast another 20 minutes.
- Flip chicken once more and roast breast side up for the final 20 minutes.
- Allow chicken to rest for 20 minutes so that juices can redistribute. Remove roasted garlic from cavity and serve alongside chicken.
*It is essential to use a roasting pan or dish or even pie plate approximately the same size of your chicken. This will ensure that the juices and fat that come from the chicken don’t burn.
It is extremely important to note that my wife specifically asked me to make this. I probably have 100 different recipes here – she’s asked me to make maybe 3 or 4 of them (the kale soup is one I remember offhand).