40 cloves in a Roast Chicken

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If 40 cloves of garlic seems extreme to you, how about beer-can chicken?


1 3-4 pound broiler/fryer chicken
1/4 cup Country Roast Chicken Seasoning
40 cloves garlic, smashed
1 re-usable organic cotton produce bag (optional)
Olive oil
1 large lemon, thinly sliced
1/2 bunch thyme
5 sprigs rosemary
1/2 bunch flat-leaf parsley


  1. Rub Seasoning under skin of chicken. Refridgerate for at least 1 hour.
  2. Tie chicken legs together and tie wing tips under back with butcher's twine.
  3. Heat garlic in microwave on low 6 minutes.
  4. In this step, work quickly. If using bag, place garlic in and stuff in cavity. If not using, just stuff in.
  5. Coat chicken with olive oil. Place herbs in the bottom of a roasting pan and put lemon slices on top. Put chicken breast side up on top and bake in a 375° oven for 45 minutes. Turn oven up to 425° and bake for 45 more minutes or until internal temperature in both the thigh and breast reaches 165° and juices run clear. Let rest 10 minutes and serve.