Roasted Chicken and Garlic 101

 

I make this recipe just about every week to have on hand for preparing multiple meals. In the winter it is roasted, in the summer it is grilled! I use this for any of my soup and pasta recipes that use chicken, chicken salads, green salads with chicken, you name it.  I ended the recipe with a few uses for the chicken.  Enjoy!

• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 Large bone- in chicken breasts or 1 (5 pound) chicken
• 2 heads garlic, top 1-inch cut off
• 2 tablespoons olive oil
• 1 medium lemon, halved
• 1 medium yellow onion, quartered
• 1 stalk of celery, cut up
• 1 cup chicken broth
• * Herbs

Directions:

1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Wash the chicken and pat dry (this helps the skin to get crispy and to turn a nice golden brown color)
3. Place chicken in roasting pan or baking dish.
4.  Arrange garlic heads, lemon, celery and onion around chicken and add broth to the  baking dish 
5. Sprinkle everything with fresh pepper and salt; drizzle with olive oil.  *Note: I sometimes use Herbs de Provence with this dish.
6. Roast until chicken reaches 165 degrees F on an instant-read thermometer, about 1- 1 1/2  hours.
7. Let rest 10 minutes before carving. 
8. Meanwhile, pour pan juices into a small saucepan, removing vegetables and lemon.
9.  Squeeze 1 roasted garlic head  into pan, being careful to only get the pulp and not the skin.
10. Simmer over medium heat, stirring a bit to combine, reducing just until thickened, about 5-7  minutes. 
11. Taste and adjust seasoning.
12. Carve  chicken and serve each portion with extra roasted garlic and pan sauce.

 

Chicken & Wild Rice Soup (uses butter, white wine & cream)

Southwest White Chicken Chili

Tarragon Chicken Salad 

Chicken With Cream Sauce

Salads!