Reviews (1) Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 10/11/2010 You cannot cook a 3.5-4 lb chicken in 45 minutes. It will be raw. I made this last night and recommend that you cook it at 350 degrees for at least an hour and 40 minutes.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Garlic-Stuffed Roasted Chicken
Ingredients Ingredient Checklist 3/4 cup Roasted Garlic Coarse salt and ground pepper 1 whole chicken (3 1/2 to 4 pounds) 1 tablespoon extra-virgin olive oil
Cook’s Notes For a slightly different flavor: Add 2 tablespoons lemon zest or chopped herbs, like parsley or thyme, to mashed garlic.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 Garlic-Stuffed Roasted Chicken
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Garlic-Stuffed Roasted Chicken
Garlic-Stuffed Roasted Chicken
Ingredients
Ingredients
- 3/4 cup Roasted Garlic Coarse salt and ground pepper 1 whole chicken (3 1/2 to 4 pounds) 1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.
Cook’s Notes For a slightly different flavor: Add 2 tablespoons lemon zest or chopped herbs, like parsley or thyme, to mashed garlic.
Cook’s Notes
For a slightly different flavor: Add 2 tablespoons lemon zest or chopped herbs, like parsley or thyme, to mashed garlic.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 10/11/2010 You cannot cook a 3.5-4 lb chicken in 45 minutes. It will be raw. I made this last night and recommend that you cook it at 350 degrees for at least an hour and 40 minutes.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0
9 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0
9 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0
5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 10/11/2010 You cannot cook a 3.5-4 lb chicken in 45 minutes. It will be raw. I made this last night and recommend that you cook it at 350 degrees for at least an hour and 40 minutes.Martha Stewart Member
Rating: Unrated 10/11/2010
You cannot cook a 3.5-4 lb chicken in 45 minutes. It will be raw. I made this last night and recommend that you cook it at 350 degrees for at least an hour and 40 minutes.
Rating: Unrated
All Reviews for Garlic-Stuffed Roasted Chicken
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All Reviews for Garlic-Stuffed Roasted Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
