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Deborah

Deborah Dana

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Recipe of Roasted Chicken Garlic
Recipe

Roasted Chicken Garlic

1h 15 mins
Half
26
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This rich recipe combines delicious roasted chicken with flavors of garlic and spices. Garlic sauce is a spectacular sauce that you can save and use for other dishes.
Learn more about Deborah Dana

Ingredients

4 portions
  • 2 kilos whole chicken
  • 6 leaves thyme
  • 1/2 tablespoons salt
  • 1/4 tablespoons black pepper
  • 35 cloves garlic
  • 1 cup chicken soup

Preparation

Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit).
Take the chicken and remove the neck and giblets from the inside. Dry the chicken with paper towels.
Using your hands separate the skin from the flesh (pulling it from little to little) being very careful not to break it.
Put a thyme leaf inside the skin of each breast and the remaining leaves in the chicken cavity.
Season the chicken with salt and pepper.
Place the chicken in a refractory for roasting, if you do not have one put it on a rack with a refractory underneath to collect the juices and not dirty your oven.
Roast the chicken for 30 minutes.
Remove from the oven and add the garlic cloves with skin in the bowl and roast for 30 more minutes.
With a knife, verify that the chicken is ready and remove from the oven.
Put the chicken in a platter and transfer the garlic to a deep bowl. Peel the garlic and put back in the roaster with the chicken broth cup. Heat for 15 more minutes in the oven and remove.
With a spoon, crush the garlic cloves and put the sauce in a sauceboat.

PRESENTATION

Serve the chicken on the platter with the saucepan so that everyone can add the amount of garlic sauce you want.

TIPS

This recipe can also be made with quail.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Ana Lozz
25/07/2013 19:06:16
Gracias por compartir esta receta. Me encanta las comidas con ajo, pero no tanto!
Luis Antonio Castillo Carrillo
19/02/2013 13:43:47
XD ESTA RECETA YO NO LA HARÍA POR QUE TIENE MUCHÍSIMO AJO

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