Deborah Dana

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Deborah Dana

Roasted Chicken Garlic

Name: Roasted Chicken Garlic
Prep time: 75 min
Cook time: 75 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 kilos whole chicken; 6 leaves thyme; 1/2 tablespoons salt; 1/4 tablespoons black pepper; 35 cloves garlic; 1 cup chicken soup

1h 15 mins

Half

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Deborah Dana

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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.

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Ingredients

4 portions

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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.