Garlic Roast Chicken Recipe

Name: Garlic Roast Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 1 (2 1/2 lb) chicken; 2 heads garlic; 1 bunch parsley, stalks and leaves; 1 tablespoon white wine vinegar; 2 tablespoons olive oil; 12 teaspoon salt; 12 cup white wine; 23 cup chicken stock; 1 teaspoon Dijon mustard; 2 tablespoons heavy cream; sauteed potato, to serve; braised spinach, to serve

Servings: persons

1 (2 1/2 lb) chicken
2 heads garlic
1 bunch parsley, stalks and leaves
1 tablespoon white wine vinegar
2 tablespoons olive oil
12 teaspoon salt
12 cup white wine
23 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons heavy cream
sauteed potato, to serve
braised spinach, to serve

1
Preheat the oven to 425F
2
Thoroughly wash the chicken and pat dry.
3
Blanch the garlic cloves in boiling water for 3 minutes, then drain and push the cloves into the cavity of the chicken and plug with the parsley stalks.
4
Rub the skin of the chicken with the vinegar, then with the olive oil.
5
Sprinkle with salt and place on a trivet in the oven.
6
Turn the heat down to 350F and cook for 1 1/2 hours.
7
Remove from the oven, take out the parsley stalks and reserve.
8
Transfer the chicken to a plate and pour the juices and garlic into an oven tray.
9
Return this to the oven for ten minutes to crisp up the garlic, then remove the tray from the oven and place straight onto the stovetop at a low heat.
10
Pour in the white wine and chopped parsley and reduce by half.
11
Now add the chicken stock, reduce by half and stir in the mustard and heavy cream.
12
Serve the roast chicken with the mustard sauce, sauteed potatoes and braised spinach.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2 1/2 lb) chicken, 2 heads garlic, 1 bunch parsley, stalks and leaves, 1 tablespoon white wine vinegar, and more.

Yes, Garlic Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Roast Chicken

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