Roast chicken with four heads of garlic, herbs and a touch of lemon

It’s cold, it’s snowing. What I want: a pan that smells like home and will be very comforting. What about the marriage of garlic, lemon and herbs? Magical! Something to make us smile again, isn’t it Les Radieuses?

Roast chicken with four heads of garlic, herbs and a touch of lemon

Roast chicken with four heads of garlic, herbs and a touch of lemon

Preparation: 20 minutes – Cooking: 2 h 40 – Portion: 4 to 6

ingrediants

  • 1 chicken, about 1.5 kg (3.5 lbs)
  • 12 new potatoes, scrubbed well
  • 250 ml (1 cup) of chicken broth

Garlic heads with aromatic herbs and lemon

  • 4 large heads of garlic
  • 125 ml (1/2 cup) of extra virgin olive oil
  • 1 C. tablespoons of organic lemon zest (or blanched)
  • 60 ml (¼ cup) of lemon juice
  • 2 tbsp. spoons of dried oregano
  • 1 C. tablespoons of salted herbs
  • 6 sprigs of fresh thyme

Preparation

  1. Preheat the oven to 230 ° C (450 ° F).
  2. Using a sharp knife, cut off the tops of the garlic heads, keeping them whole.
  3. In a bowl, carefully mix the garlic cloves, olive oil, lemon zest and juice, oregano, herbs and thyme.
  4. Place 1 head of garlic with herbs and lemon inside the chicken and rub the garlic heads over and under the skin, gently loosening the skin.
  5. Brush the chicken with the remaining marinade.
  6. In a pan, place the 3 heads of garlic with aromatic herbs and lemon and the new potatoes.
  7. Put the chicken on this nest. Cook for 30 minutes.
  8. Lower the oven to 125 ° C (250 ° F) and bake for another 2 hours or until a cooking thermometer indicates 90 ° C (180 ° F) across the core. For a crisper skin, turn on the grill and sauté for 5 minutes.
  9. Remove the chicken from the oven and place it on a serving dish.
  10. Cover loosely with aluminum foil and let it rest while you prepare the cooking juices.
  11. Wet the pan with the broth, scraping the bottom with a wooden spoon to collect the cooking juices and mix well. Remove the potatoes and garlic from the cooking juices and store them, together with the chicken, in the serving dish under the aluminum foil.
  12. Pour the broth into a thick-bottomed saucepan, degrease with a degreasing jug and reduce for 5 minutes over medium-high heat.
  13. Serve the chicken and its toppings with the jus in a saucepan and a very hot crunchy baguette to appreciate the garlic confit at its true value.

Take care!

Jean-Francois

Do you like Jean-François Plante’s recipes? Visit his website, Facebook or Instagram page.

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