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Garlic Roast Chicken Recipe

Are you tired of trying to think up ways to add some zing to your roast chicken suppers? Try this delicious garlic roast chicken recipe, it is sure to please your family and garlic is very good for us, it is classed a being very heart healthy!

Add as much or as little garlic as your family like. We love garlic so we tend to add quite a bit, my family always asks for this for their Sunday roast.

Garlic Roast Chicken

Garlic Roast Chicken Ingredients

  • 1 whole chicken, 5-6 lbs
  • 1 large white onion
  • 2 large oranges, preferably organic
  • 1 large lemon, preferably organic
  • 4 sprigs fresh rosemary
  • 15 cloves fresh garlic, peeled
  • 3 T. butter cut into thin slices
  • 3 T. olive oil
  • 1 tsp dried oregano
  • 4 cups chicken broth
  • salt and pepper, to taste

Garlic Roast Chicken

Cooking  and Preparation Instructions

Preheat oven to 400 degrees

Remove outer layer of white onion and slice into 1/3 inch slices. Slice one orange into 1/3 inch slices as well. Place onion and orange slices in a single layer in a large 12″ cast iron skillet, leaving plenty of room between each slice.

Remove neck and giblets from chicken and rinse inside cavity with warm water. Drain excess water and dry outside of bird with paper towels. Set bird breast side up on top of onion and orange slices in cast iron skillet.

Quarter remaining orange and lemon and stuff inside bird cavity, along with fresh rosemary and 7 or 8 peeled garlic cloves. Cut remaining garlic cloves in half and tuck under skin, along with slices of butter. Brush outside of bird with olive oil and sprinkle with salt, pepper and dried oregano.

Garlic Roast Chicken

Add 2 cups of chicken broth to skillet and place into the preheated oven.

Roast for 45 minutes, then add more chicken broth to pan as needed. Roast for another 45 minutes to 1 hour, or until an instant-read thermometer inserted into the thigh reads 170 – 175 degrees.

Garlic Roast Chicken

Remove skillet from oven and place chicken on serving tray. Cover with aluminum foil and let rest while making pan sauce.

With a pair of tongs, remove large chunks of onion and orange from bottom of skillet. Squeeze each piece as they are removed to get remaining juice out of them, then discard. Add remaining chicken broth and heat skillet over medium-high heat until liquid is reduced to about 1 cup.

To serve, remove citrus, rosemary and garlic from chicken cavity and carve. Drizzle each serving with a spoonful of pan sauce.


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