As I said, I made Braised Chicken with 40 Cloves of Garlic but I highly doubted it could compete with my usual baked chicken recipe but with 40 cloves of garlic, lemon, and rosemary. And in fact, it didn't. For what it's worth, this version of my baked chicken recipes is lil' sis's favorite.
Now, I'm not going to promise that men will adore you or propose to you if you make this dish. But, I will promise that if you love garlic and lemon and chicken as much as I do, then this will be delicious. I mean, just look at the crispy skin and moist interior. No fancy plating needed, this recipe speaks for itself.
Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary
Adapted from my recipe for Baked Chicken with Salt, Pepper, and Lemon
For about a 3-lb chicken, you'll need:
1 tsp salt per lb of chicken
40 cloves garlic, peeled
As many sprigs of rosemary as you'd like
Freshly ground black pepper
A few drizzles of olive oil
Juice of 2 lemons, and 1 lemon for stuffing
Rub salt all over outside and inside of chicken. Set aside at room temperature for about an hour.
Now work on peeling the 40 cloves of garlic. For ease in peeling, smash them with the flattened side of a knife to loosen the skin.
Preheat oven to 425 degrees.
Drizzle olive oil into an oven-safe pan. Then drain chicken of any excess juices. Rub olive oil all over the outside skin. Pour juice of 2 lemons all over outside and inside of chicken. Prick a third lemon with a fork and stuff that into the cavity of the bird. Stuff as much garlic and rosemary inside the cavity as will fit. Then place chicken breast side down. Add rest of garlic and rosemary into the pan. Sprinkle freshly ground black pepper over the chicken.
Bake for about half an hour or until chicken is golden. Take chicken out, turn heat down to 325 degrees. Flip the chicken so it's now breast side-up, and sprinkle more freshly ground black pepper. Bake for one hour.
Take chicken out and let rest at room temperature for about 15 minutes to let the juices redistribute. Slice and serve.
This chicken was excellent with flatbread and a generous dollop of homemade hummus.
P.S. Garlic turns green from the lemon juice. Just pick those out and discard them. Don't worry, they're still safe to eat if you want to, they're just not very appetizing in color.
My other baked and roast chicken recipes you might like:
Baked Chicken with Citrus Marinade
Baked Chicken with Salt, Pepper, and Lemon
Cuban Lemon Garlic Roast Chicken
Fessenjan (Persian Walnut Pomegranate Cornish Game Hen) with Dill Rice
Ga Ro Ti (Vietnamese Roasted Chicken)
Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken)
Peruvian Roast Chicken
1 year ago today, the lone peony that grew in my garden.
2 years ago today, roll your own nem nuong cuon (Vietnamese grilled pork patty rice paper rolls) at Nem Nuong Ninh Hoa Vietnamese Restaurant - Rosemead.