Slow Roasted Garlic Chicken Recipes

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

SLOW ROASTED GARLIC CHICKEN

Steps:

• Preheat the oven to 300 degrees.
• Rinse the chicken and pat it dry with paper towels.
• Rub the skin of the chicken all over with one of the garlic heads.
• Season the cavity with sea salt and freshly cracked pepper, to taste.
• Place the garlic head in the cavity (that you just rubbed over the chicken).
• Place half a lemon and an onion wedge in the cavity.
• Drizzle some olive oil over the chicken and rub it evenly over the entire bird.
• Season the whole bird with sea salt and freshly cracked pepper, to taste.
• Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges.
• Place the chicken on top of the veggies in the Dutch oven.
• Pour one cup of chicken broth into the bottom of the Dutch oven.
• Place into the oven and roast, basting every 30 minutes, for the first 2 hours.
• Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees.
• Remove from the oven and allow to rest for 15 minutes.
• While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens.
• Taste and season with sea salt and freshly cracked pepper, to taste.
• Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.

SLOW-ROASTED GARLIC

Steps:

• Preheat oven to 350°F.
• Peel the head of garlic of all the papery skin with the exception of the very last layer.
• Garlic should still hold together in its original shape, but individual cloves should be visible.
• Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil.
• Put water/stock in bottom of dish.
• Cover dish with foil and place in preheated oven for 45 minutes.
• After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes.
• Remove garlic and dish from oven and allow to cool.
• After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container.
• The roasted garlic should be a light yellowy-brown and very soft and sticky.
• Store in the refrigerator and use in place of garlic for a milder and delicious flavor.

FOOLPROOF SLOW ROAST CHICKEN

Steps:

• Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
• Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
• Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

SLOW-ROASTED CHICKEN WITH ALL THE GARLIC

Steps:

• Preheat oven to 325°F. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2-3 hours. Serve chicken with garlic and lemon alongside.

SLOW-ROASTED GARLIC & LEMON CHICKEN

Steps:

• Pre-heat the oven to 160ºC.
• Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
• Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
• Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
• Remove the foil from the roasting tin, and turn up the oven to 200ºC and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
• Serve straight from the roasting tin to plate.