Crispy Roasted Garlic Chicken Recipe – Perfectly Tender and Juicy
Crispy Roasted Garlic Chicken is a classic dish that never fails to impress. With its flavorful combination of roasted garlic and herbs, this recipe is perfect for any occasion – from a cozy family dinner to a fancy dinner party. The chicken is cooked to perfection, with a crispy golden-brown skin and tender, juicy meat.
You’ll Need :
1500g of whole broiler chickens
3 tablespoons of melted butter
3 cloves of garlic, minced
1 small spoon of dry basil
Half a teaspoon of thyme
A quarter of a teaspoon of lemon and pepper spices
1 lemon divided into quarters
4 garlic cloves, peeled
We heat the oven at 230 degrees.
Then we remove the gizzard from inside the chicken cavity
Then dry the chicken well using paper towels .
We put the chicken on the back inside the oven tray, then brush it with the melted butter
And rub the chicken with minced garlic.
In a bowl, we mix each of the salt, basil, thyme, pepper, then lemon, and get a mixture to spread the chicken.
Inside the cavity , we put salt, then slices of lemon and rosemary.
Then we tie the legs to the kitchen string.
And we insert the wings under the body of the chicken .
Put it in the oven for ten minutes to roast .
Then we lower the oven temperature to 180 degrees Celsius and cook for an hour until the chicken reaches 75 degrees Celsius.
Then we take it out of the oven and let it rest for a quarter of an hour before we cut it .
To ensure that your Crispy Roasted Garlic Chicken turns out perfectly, here are a few tips:
- Use a whole chicken for maximum flavor and juiciness.
- Season the chicken generously with salt, pepper, and herbs.
- Stuff the chicken with garlic cloves and herbs to infuse it with flavor from the inside out.
- Roast the chicken at a high temperature to ensure a crispy skin.
- Let the chicken rest for a few minutes before carving to allow the juices to redistribute.
With these tips in mind, you’re sure to create a delicious and impressive meal with this Crispy Roasted Garlic Chicken recipe.