Whole Roasted Garlic Chicken

October 21, 2019

Anyone sick yet, like me? This major change in weather has my immune system face planted into the ground! While trying to get in all my vitamins and veggies over the weekend, as I binged watched movies **motionless**on the couch, I was craving something hearty. And this whole roasted chicken was, IT. I am never too pumped working with whole chickens because it skeeves me out just a tad but really, it's one of the easiest things to cook and so simple! 

I wash and pat the chicken dry before working with it. Anyone else wash their chicken before cooking? I just feel like it should be a thing - no matter what - when working with raw chicken, you gotta rinse off the ickiness!

 

This whole roasted garlic chicken is also known as "Spatchcock" chicken. Spatchcock is a 17th century term for dispatching the cock, which means opening a chicken carcass before cooking. In simpler words, we remove the backbone of the chicken. You can have your butcher do this or you can do this yourself! I used a knife but you can also use kitchen shears. You'll place your chicken on a cutting board, breast side down and cut down each side of the spine. The picture below is one cut down the right side of the spine

.And then the left side, removing the spine. 

This is a better way of cooking a whole chicken because cooking the bird flat allows for even cooking throughout. You can also discard the little white bop. I call it a bop. You'll be using a real thermometer to ensure done-ness. Never go by the bop! It lies! And if you don't have a meat thermometer - highly suggest you get one! They are inexpensive and are wonderful when checking if your meat is done.

Now to oil the bird. I used a simple light olive oil and crushed garlic, salt & pepper. Simple and gets the job done.

I also placed the bird on a rack on a foil lined baking sheet. This helps with getting that extra crisp-ness. You will also want to tuck the wings under to help prevent any burnt wing edges.

After roasting you'll be left with this golden browned chicken! Make sure to let this rest for at least 20 minutes before carving into! Otherwise, all your hot juices will leak out leaving you with a drier bird. 

I served my whole roasted garlic chicken with a side of roasted potatoes. I didn't want anything too crazy because the star of this dish is the chicken. I will say, this was one of the most tender, juicy chickens I have ever cooked before and I truly believe spatchcocking made all the difference! 

This would be a perfect meal for date night, a cozy weekend in, dinner any night of the week or for breakfast! Let's be real. 

It cooked all in an hour and looks like it took all day! And the AROMA, will leave your house smelling like a 5 star restaurant. 

Whole Roasted Garlic Chicken

 

yield: 1 Whole Chicken

prep time: 10 minutes

cook time: 1 hour

 

Ingredients:

  • 6-7 pound Whole Roaster (I used Perdue)

  • 2 Tbs Olive OIl

  • 6 garlic cloves pressed or finely minced

  • Salt & Pepper to season

 

Directions:

  1. Take your chicken out and let come to room temperature for about 30 minutes before starting.

  2. Preheat the oven to 400 degrees and rinse off your whole chicken, taking out the packet in the cavity and throwing out any paper.

  3. Place your chicken breast side down on a cutting board. Using a sharp knife or kitchen shears, remove the back bone of the chicken. (see above pictures for cutting)

  4. Flip the chicken over and press down to get the chicken fully flat. 

  5. In a small bowl combine the oil and the garlic.

  6. Brush the garlic oil over the chicken, getting into all of the edges and under the skin, if you are able to, otherwise just the outside is fine.

  7. Heavily season with salt and pepper. Remember this is our only seasoning.

  8. Place the chicken on a rack, on top of a foil lined baking sheet.

  9. Bake for about an hour until the chicken reaches 160 degrees (breast meat area)

  10. When the chicken is done, broil for about 3 minutes to help the top get a little more golden browned and crispy.

  11. Take out and let rest for about 20-25 minutes.

  12. When ready to serve, carve to your liking - the wings and legs pull right off, that is HOW TENDER this is! You can also save the carcass for chicken stock! 

  13. ENJOY!

 

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