French roast chicken with whole garlic
Savor a classic French roast chicken dish infused with zesty lemon, rich olive oil, and aromatic fresh thyme. Roasted to perfection with whole garlic cloves, this succulent 3 lb whole chicken is seasoned with a teaspoon of salt, creating a tender, flavorful centerpiece perfect for any gathering. Enjoy a taste of France with this simple yet elegant recipe.
- 27 May 2024
- Cook time 60 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 1030kcal | 41% |
| Protein | |
| Protein 90g | 59% |
| Carbohydrates | |
| Carbohydrates 2.94g | 1% |
| Fiber 1.32g | 3% |
| Sugar 0.69g | 1% |
| Fat | |
| Fat 80g | 92% |
| Saturated 20g | 69% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 360ug | 40% |
| Choline 210mg | 39% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.67mg | 52% |
| Vitamin B3 22mg | 143% |
| Vitamin B6 0.96mg | 56% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 14mg | 16% |
| Vitamin E 0.96mg | 6% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 530mg | 42% |
| Potassium, K 780mg | 23% |
| Selenium, Se 80ug | 139% |
| Sodium, Na 780mg | 52% |
| Zinc, Zn 8mg | 70% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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