I typically like to cook a whole chicken at least once a month. I love having it for diner and then suing the leftovers towards other meals throughout the week! Every time I bake a whole chicken it s the same old salt and pepper baked chicken. I did some research to see what else was out there, and boy am I glad I found this recipe on food network! The only thing I modified was the salt and pepper blend… instead I used Paula Deen’s house seasoning! Super easy and oh-so tasty! This is a recipe definitely not to miss!
Slow-Roasted Garlic Chicken
- 1 tbsp House Seasoning
- 1 5 pound chicken
- 4 heads garlic top 1-inch cut off
- 2 tablespoons olive oil
- 1 medium lemon halved
- 1 medium yellow onion quartered
- 1 cup low-sodium chicken broth
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Rinse chicken and pat it dry, drizzle the olive oil over the chicken, sprinkle house seasoning over chicken and then rub it in all over the chicken. Place 1 garlic head and 1 lemon half in the chicken cavity.
- Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
- Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
- Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.