Slow Roasted Two Temp Garlic Chicken
Indulge in the succulent flavors of Slow Roasted Two Temp Garlic Chicken, a show-stopping dish perfect for family dinners or special occasions. This recipe combines the aromatic allure of roasted garlic, fresh herbs, and zesty lemon to create a moist, flavorful chicken with perfectly crisp skin. The two-temperature roasting technique starts with a gentle, slow roast at 275°F to ensure tender, juicy meat, followed by a high-heat finish at 425°F for a beautifully golden, crackling exterior. Infused with a rich compound butter of parsley, paprika, and black pepper, this dish is stuffed with fragrant rosemary, thyme, and lemon for an irresistible depth of flavor. Paired with its own pan juices and melt-in-your-mouth roasted garlic cloves, this savory masterpiece is as satisfying as it is impressive.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 2 whole Garlic bulbs
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 tablespoons, finely chopped Fresh parsley
- 1 whole Lemon
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
Instructions
Preheat your oven to 275°F (135°C).
Remove the chicken from its packaging, pat it dry with paper towels, and let it sit at room temperature for 20 minutes to remove the chill.
Slice the top quarter off each garlic bulb to expose the cloves. Reserve both the sliced and whole parts.
In a small bowl, mix the butter, 1 tablespoon of olive oil, parsley, kosher salt, black pepper, and paprika to form a compound butter mixture.
Gently loosen the skin of the chicken breasts with your fingers without tearing it. Spread half of the compound butter mixture under the skin and massage it over the meat for even coverage.
Season the cavity of the chicken with a sprinkle of salt and pepper. Stuff the cavity with the whole lemon (cut into quarters), the sliced garlic pieces, 1 rosemary sprig, and 1 thyme sprig.
Tie the chicken legs together with kitchen twine and tuck the wings underneath to ensure even cooking.
Place the chicken breast-side up on a rack in a roasting pan. Add the remaining garlic bulbs, rosemary sprigs, and thyme sprigs around the chicken.
Drizzle 1 tablespoon of olive oil over the chicken, rubbing it evenly over the skin. Place the roasting pan in the oven and roast for 90 minutes at 275°F.
After 90 minutes, increase the oven temperature to 425°F (220°C). Roast the chicken for an additional 30-40 minutes, basting with the pan juices once or twice, until the skin turns golden and crispy and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Remove the chicken from the oven and tent it with foil. Let it rest for 15 minutes before carving to allow the juices to redistribute.
Slice the chicken and serve with roasted garlic cloves and pan juices drizzled over the top. Enjoy!
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 1.8 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
