French roast chicken with whole garlic
French roast chicken with whole garlic features a blend of aromatic thyme, lemon, and garlic for a rich flavor. This straightforward roast method ensures a succulent, tender chicken that's perfect for family dinners or gatherings.
Cook time 60 min
Prep time 10 min
Ingredients:
1 lemon2 tbsp olive oil
2 garlic cloves
1 tsp salt
3 lb whole chicken
1 tbsp fresh thyme
French roast chicken with whole garlic is a classic dish that highlights the simplicity and richness of French culinary traditions. This recipe combines the aromatic flavors of fresh thyme, lemon, and whole garlic cloves to create a succulent and flavorful roasted chicken. Perfect for a family dinner or an elegant gathering, this dish is sure to impress your guests with its delectable taste and inviting aroma.
Instructions:
- Preheat your oven to 425°F (220°C).
- Cut the lemon in half. Squeeze the juice from one half into a small bowl, removing any seeds.
- Set aside the other lemon half.
- Peel the garlic cloves and mince them finely.
- In the small bowl with the lemon juice, add the minced garlic, 2 tablespoons of olive oil, and 1 teaspoon of salt.
- Mix well to combine into a paste.
- Remove the chicken from its packaging and pat it dry with paper towels, both inside and out.
- Place the chicken on a cutting board or a clean surface.
- Gently loosen the skin on the breasts and thighs of the chicken by sliding your fingers underneath. Be careful not to tear the skin.
- Rub some of the garlic paste under the skin, spreading it evenly.
- Rub the remaining paste over the entire surface of the chicken, ensuring it's well-coated.
- Place the reserved half lemon and 1 tablespoon of fresh thyme inside the cavity of the chicken.
- Using kitchen twine, tie the legs of the chicken together to ensure it cooks evenly and retains its shape.
- Place the chicken on a roasting rack set inside a roasting pan or on a lined baking sheet.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- Baste the chicken occasionally with the juices that collect in the pan for extra moisture and flavor.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, making the meat tender and juicy.
- Transfer the chicken to a serving platter, carve it, and enjoy your delicious French roast chicken with whole garlic.
With its aromatic herbs and tangy citrus, this French roast chicken with whole garlic is a mouthwatering delight that brings a touch of elegance to any meal. The recipe’s simple ingredients and straightforward preparation make it accessible even for novice cooks. By following the provided tips, you can easily create a delicious and impressive dish that is sure to become a staple in your culinary repertoire. Enjoy the nuances of French cuisine right in your own kitchen!
French roast chicken with whole garlic FAQ:
The chicken is done when its internal temperature reaches 165°F (75°C), measured at the thickest part of the thigh. You can also check for clear juices running from the chicken when pierced.
You can use garlic powder as a substitute for fresh garlic, but the flavor will be milder. For one clove, use about 1/8 teaspoon of garlic powder. Adjust to taste.
Store leftover roast chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it for up to 4 months.
For a larger chicken, increase the cooking time by about 15-20 minutes per pound. For a smaller chicken, decrease it similarly. Always check the internal temperature to ensure doneness.
Yes, you can use dried thyme instead of fresh. Use about one-third of the amount called for in the recipe, so about 1 teaspoon of dried thyme would suffice.
Tips:
- Use a meat thermometer to ensure the chicken is thoroughly cooked. The internal temperature should reach 165°F (74°C).
- Let the chicken rest for about 10 minutes after roasting to allow the juices to redistribute, ensuring a more tender and juicy bite.
- For extra flavor, you can marinate the chicken with the lemon, thyme, garlic, and olive oil mixture for a few hours or overnight.
- If the chicken skin begins to brown too quickly, cover it loosely with aluminum foil to prevent burning while allowing the chicken to continue cooking.
- Make sure to baste the chicken occasionally with the pan juices to keep the meat moist and flavorful.
Nutrition per serving
4 ServingsCalories 1030kcal
Protein 90g
Carbohydrates 2.94g
Fiber 1.32g
Sugar 0.69g
Fat 80g
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