Roasted garlic chicken recipe, whole chicken, brined in a garlic salt brine, then roasted.
Would you like to know a trick to tender, succulent, roast chicken?
We usually roast chickens breast side down to ensure tender breast meat.
Elise Bauer
The garlic flavor is subtle, not strong or overwhelming, due to roasting the garlic first.
Squeeze the juice from the lemon wedges into the brine, blend.
Stir in the bay leaves.
Elise Bauer
Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl.
Pour the brine all over the chicken in the bag, or in the bowl.
Add the (already squeezed) lemon wedges.
Refrigerate overnight - 12 to 24 hours.
Preheat the oven to 375F.
Remove the chicken from the brine.
Pat dry with paper towels.
Sprinkle salt and pepper all over the chicken.
Place the chicken on a rack, in a roasting pan, breast side up.
Roast for about an hour, until the juices run clear from the thigh when pierced with a fork.
(Thigh meat should have an internal temperature of 165F when tested with ameat thermometer.)
Let the chicken rest for 10 minutes before carving and serving.
Recipe adapted from The Marshall Field’s Cookbook 2006.
(Sometimes available oneBay.)
