Slow-Roasted Chicken With All the Garlic
Photo by Ted Cavanaugh
Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.
Recipe information
Yield
Serves 4
Ingredients
4 green garlic bulbs
1 (3 1/2–4-pound) chicken
Kosher salt, freshly ground pepper
1 cup peeled garlic cloves
1 lemon, cut into 8 wedges, seeds removed
1/2 cup olive oil
Preparation
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.
Nutrition Per Serving
Calories (kcal) 770 Fat (g) 55 Saturated Fat (g) 11 Cholesterol (mg) 155 Carbohydrates (g) 16 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 52 Sodium (mg) 160
Recipe notes
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