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Garlic Chicken

Serves4
IngredientsPasta, Poultry, Vegetables
Day PartDinner
Cuisine TypeAmerican
Garlic Chicken

Whole chickens are seared and roasted, then slathered with fragrant, nutty roasted garlic puree. Serve with rosemary, garlic and tomato orzo pasta.

Ingredients

8 heads garlic
2 chickens (each 3 lb.), quartered, thigh bone removed
Kosher salt and pepper
1 tbsp. vegetable oil
1 cup orzo
1⁄4 tsp. minced fresh rosemary
1 1⁄2 cups dark chicken stock
12 oven-roasted tomato halves
4 tbsp. butter
 

Steps

  1. Preheat oven to 325°F. Wrap garlic heads in foil. Roast 35 min., or until soft; cool. Squeeze out roasted cloves. Transfer half the garlic to food processor and puree. Reserve remaining whole cloves.
  2. Raise oven to 350°F. Salt and pepper chicken.
  3. Heat 1⁄2 tbsp. oil until hot. Add 4 chicken quarters; sear until golden. Transfer to baking pan. Sear remaining chicken. Roast chicken 11⁄4-11⁄2 hr., until thigh registers 180°F.
  4. Raise oven to 400°F. Slather pureed garlic on chicken; roast 5 min. more, until browned. Let rest 10 min.
  5. Bring a pot of salted water to a boil; stir in orzo. Cook al dente; drain. Toss with rosemary, salt, and pepper.
  6. Place pan from chicken over med. heat. Add stock, scraping up browned bits; reduce slightly. Add roasted garlic cloves, tomatoes, butter, and salt and pepper to taste. For service, top orzo with chicken and sauce.
     

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