Roasted Garlic Chicken Recipe
Once upon a time I had a recipe for chicken roasted with 40 cloves of garlic, which I have since lost. I wanted to recreate that recipe in a smaller quantity, so I used chicken legs instead of a whole bird here. If you want to use a whole bird for this recipe, just increase the ingredients about 2 or 3 times. It’s really quite simple and very tasty.
The long cooking time mellows the bite of the garlic, giving the chicken and the gravy a rich flavor. You can blend the garlic into the gravy, or squeeze it onto hunks of crusty warm bread to serve along with the meat. Or roast more garlic and use some for bread and some for gravy!
Roasted Garlic Chicken
4 chicken legs
12 cloves of garlic
1 tsp. dried tarragon, or 2 sprigs fresh
1/3 cup white wine or white vinegar
1/3 cup water
salt and pepper to taste
1) Lay the chicken legs in a baking pan large enough to hold them.
2) Cut the stem end off each clove of garlic, leaving the skins intact. Tuck the cloves in around the legs.
3) Sprinkle tarragon over the legs, then pour the white wine or vinegar and the water over all. Sprinkle with salt and pepper to taste.
4) Bake at 375º for 30-40 minutes or until golden and crispy. If you’re using a whole chicken, it will need a total of 1 hour or more. The rule of thumb for a whole bird is 15-20 minutes per pound.
5) When the legs are cooked, remove them to a serving plate and cover to keep warm while you make the gravy. Serve with hot cooked rice or other grains and a nice salad or steamed green vegetable.
Gravy
Pan juices
1-2 Tbsp. soft butter
2-3 Tbsp. flour
water or chicken stock
1 tsp. bullion
1) Pour the pan juices into a large skillet. Squeeze the garlic cloves out of their skins, and mash with a fork. Place over medium heat until the liquid begins to simmer.
2) Meanwhile, in a small bowl make a roux by blending the flour into the softened butter. Add a couple spoonfuls of the hot pan juices, stirring to make a smooth paste.
3) With a wire whisk, blend the roux into the gravy, stirring until thick and smooth. Thin as desired with water or stock. Adjust the seasoning to taste and serve hot.
The long cooking time mellows the bite of the garlic, giving the chicken and the gravy a rich flavor. You can blend the garlic into the gravy, or squeeze it onto hunks of crusty warm bread to serve along with the meat. Or roast more garlic and use some for bread and some for gravy!
Roasted Garlic Chicken
4 chicken legs
12 cloves of garlic
1 tsp. dried tarragon, or 2 sprigs fresh
1/3 cup white wine or white vinegar
1/3 cup water
salt and pepper to taste
1) Lay the chicken legs in a baking pan large enough to hold them.
2) Cut the stem end off each clove of garlic, leaving the skins intact. Tuck the cloves in around the legs.
3) Sprinkle tarragon over the legs, then pour the white wine or vinegar and the water over all. Sprinkle with salt and pepper to taste.
4) Bake at 375º for 30-40 minutes or until golden and crispy. If you’re using a whole chicken, it will need a total of 1 hour or more. The rule of thumb for a whole bird is 15-20 minutes per pound.
5) When the legs are cooked, remove them to a serving plate and cover to keep warm while you make the gravy. Serve with hot cooked rice or other grains and a nice salad or steamed green vegetable.
Gravy
Pan juices
1-2 Tbsp. soft butter
2-3 Tbsp. flour
water or chicken stock
1 tsp. bullion
1) Pour the pan juices into a large skillet. Squeeze the garlic cloves out of their skins, and mash with a fork. Place over medium heat until the liquid begins to simmer.
2) Meanwhile, in a small bowl make a roux by blending the flour into the softened butter. Add a couple spoonfuls of the hot pan juices, stirring to make a smooth paste.
3) With a wire whisk, blend the roux into the gravy, stirring until thick and smooth. Thin as desired with water or stock. Adjust the seasoning to taste and serve hot.
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