Tuesday, April 3, 2012

Garlic and Herb Roast Chicken

This dish is so beautifully easy. Put it this way, I made this whilst staining the my 10 foot long picnic table with my husband! It's really so simple. The best part about this chicken is its crispy skin! There's so much crispiness! The reason being that I cut the chicken down its back so that all the skin is exposed when cooking.

I place 15 cloves of garlic and a halved onion under the chicken while baking and the end product is butter soft garlic and onion that envelopes your mouth with a velvety texture and sweet flavour that is literally to die for..well maybe not literally, but close enough!

1 broiler chicken (I always buy Kosher because it's brined and is the juiciest chicken)
1 onion
15-20 cloves garlic
1 tablespoon extra virgin olive oil
1 tablespoon herbs de provence
salt and pepper to taste

Preheat oven to 400. Meanwhile, cut the chicken down its back bone (you can use good kitchen scissors or a very sharp knife). Salt and pepper the chicken to your liking. Add herbs de provence on the bottom side and generously on the skin side.  Place the garlic and onion in a contained circle and drizzle with a teaspoon of oil. Place the bird on top so that it tents the contents. Sprinkle with extra virgin olive oil.
Bake for one hour. Once the skin gets to the perfect golden brown colour, reduce the heat and cook until it's done. Let rest for 10 minutes before serving.

Serve with garlic and onion as well as the drippings!


  1. Haven't been on here in WAY too long. This looks great, making me hungry as usual!

  2. Thanks Jon! You haven't missed much as I've not posted in ages;)