Garlic Roast Chicken

  • Ready in 10m

  • Serves 6

  • 900 calories

  • 13.4g carbs

Garlic Roast Chicken is a dairy free main course. One portion of this dish contains around 63g of protein, 68g of fat, and a total of 1001 calories. This recipe serves 6 and costs $3.66 per serving. 1 person has made this recipe and would make it again. A mixture of roasting chicken, nicoise olives, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. From preparation to the plate, this recipe takes roughly 10 minutes.

10 ingredients

  1. 1 large baguette
  2. 1/2 tsps black pepper
  3. 1 tsp coarse salt
  4. 9 sprigs fresh tarragon
  5. 9 sprigs fresh thyme
  6. 4 heads garlic
  7. 1 lemon
  8. cups olive oil
  9. 1 cup olives
  10. 6 lb roasting chicken

Instructions

  1. Heat oven to 450 F. Gently loosen the chicken skin from the breast meat and place a third of the thyme and tarragon under the skin.
  2. Place another third of the herbs, plus the lemon and a handful of garlic cloves, inside the chicken cavity, and tie the legs together with cooking twine.
  3. Place the chicken in a small roasting pan and surround with the remaining herbs, garlic, and olives.
  4. Sprinkle the chicken with the salt and pepper and drizzle with the olive oil.
  5. Roast the chicken for about 1 1/2 hours, or until the thigh juices run clear when pricked with a fork or an instant-read thermometer inserted in the thigh reads 170 to 175 F.
  6. Transfer the chicken to a cutting board, cover loosely with foil, and let rest 15 minutes. Skim the fat from the pan juices.
  7. Place the chicken on a platter with the roasted olives and garlic and spoon the pan juices over it.
  8. Serve with the baguette slices, which will sop up the juices and can be spread with the roasted garlic.
Garlic Roast Chicken

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