Friday, January 2, 2009

Garlic Roast Chicken

It has been a while since we had chicken. Therefore, I made this garlic roast chicken for dinner tonight. It turned out perfect. It's very juicy and tender. Also the onions, potatoes and carrots are super sweet. Check it out.

This recipe I found from the food network by Ina Garten. As always, I made a little modifications to suit my taste. Instead of using lemon, I used tangerine because I am too lazy to go to grocery just to buy a lemon. Also, I like sweet potatoes better than regular potatoes. And I sprinkled thyme on top of the chicken along with olive oil. Also, I added the Montreal Steak seasoning on top of the chicken. This will give the skin the crunch.


  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 2 heads garlic, cut in 1/2 crosswise
  • 1 lemon, halved ( I used tangerine)
  • 1/2 large Spanish onion, thickly sliced ( I used regular onion)
  • 4 carrots cut diagonally into 2-inch chunks
  • 2 large Yukon gold potatoes, cut into 6 pieces (I used sweet potatoes)
  • 4 tablespoons butter, melted


As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

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