Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.
- Kosher salt, freshly ground pepper
- 1 cup peeled garlic cloves
- 1 lemon, cut into 8 wedges, seeds removed
Preheat oven to 325°. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2½–3 hours. Serve chicken with garlic and lemon alongside.
Nutritional ContentCalories (kcal) 770 Fat (g) 55 Saturated Fat (g) 11 Cholesterol (mg) 155 Carbohydrates (g) 16 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 52 Sodium (mg) 160Reviews SectionRecipe looks and sounds delicious, but photo doesn’t look like it matches ingredients. It looks like there may be other veg like parsnips or shallots in photo which are not listed in ingredients. Either way sounds yummyLondonAmandaLondon UK03/16/19
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste
- ½ cup margarine, divided
- 1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
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Slow Roasted Lemon, Thyme and Garlic Chicken
Well it's been a while. I know! That crazy Christmas time lead up has turned into me losing almost all of January somewhere. I'm not sure that I'll be able to find it now so probably best to just move on. I have however, been adding a few bits and pieces to the Facebook Page in the hope of keeping you all inspired and cooking. Remember to "like" the page so that you can keep up with all the little extra tips and tricks. So, as a dedicated Combi-Steamer, I am often asked about roasting. Usually it's followed up by one of these thoughts.
"but you can't get browning in a Steam oven, can you?" "surely a Combi-Steam doesn't do pork crackle?" "won't my chicken skin get all soggy?" "but doesn't the steam make everything all wet?"
It's funny because of course, steam on it's own won't give you browning or pork crackle, and will make the everything, including chicken skin, moist and soggy (maybe not wet!) BUT.
When we combine that same Steam with some fan forced/convection heat (in your Combi-Steam that's any usually called Hot Air or Convection) you will get browning and nothing will come out wet or soggy. If you have variable Steam you will also need to be careful about how much steam you add. When you want browning and crunch on the outside you won’t need much so keep it low to medium just to make sure the food stays moist on the inside. If you are a V-ZUG or Wolf owner you can find my little "cheat sheet" on the Basics on Hot Air+Steaming here.
Hot Air+Steaming or Combination Steam/Steam Convection is THE go to function for cooking ANY food where you want a lovely balance between browning, crispiness and moisture. It is the perfect option for roasting lean meats, especially poultry, baking whole fish, oven cooking fish fillets of any kind, baking chicken breasts (stuffed or plain) and even "grilling" foods like sausages, crumbed cutlets and meatballs. The Steam will keep the inside moist, and the quicker and more intense you want the browning and cooking to happen the higher you go with the temperature.
This slow roasted chicken is a little bit of a different cooking method to your standard chicken roast which is usually cooked at around 180°C for an hour or so. Check out another option here. This one is cooked for almost 2 ½ hours at the low temperature of 140°C. It makes it extra tender, super juicy and the meat will almost fall off the bones when you come to serving. Adding potatoes make a great side and I like to serve it with a nice crispy green salad (think lettuce leaves, cucumber, avocado, snow peas and radish), dressed with a tangy vinaigrette, which helps turn this into more of a Spring/Summer style dish.
Slow Roasted Lemon, Thyme & Garlic Chicken
1 good sized free range chicken
2 lemons (1 zested)
6 medium floury style potatoes (peeled and quartered lengthways) - optional
6 sprigs fresh thyme (leaves picked) or 1 tbs dried thyme
½ tsp mild paprika
1 head of Aussie garlic (halve the whole head across the centre with a sharp knife)
1 large carrot - halved lengthways and chopped into 4 pieces
2 sticks celery
Unwrap the chicken from the packaging and rinse under the cold tap, especially filling the cavity and draining until the water runs out clear. Pat the chicken skin dry with clean paper towell.*
Line a small roasting dish or oven proof dish with some baking paper. Add the carrot pieces and celery on the bottom. Sit the chicken in the dish breast side up.
Combine the lemon zest, thyme, paprika, a big pinch of S&P and around 2 tbs olive oil in a little dish. Use clean hands (or wear disposable gloves) to rub the mixture all over the chicken both on top and underneath and getting into all the cracks and crevices.
Take the un-zested lemon and put a few pricks into it with the tip of a sharp knife. Place it into the cavity of the chicken pressing it in as far as you can. If your lemon is large you may need to cut it in half lengthways.
Quarter the remaining lemon piece and throw them into the baking dish along with the garlic.
Place the dish onto the rack in the lower part of your Combi Steam.
If making the potatoes, line a baking tray with baking paper and add the potatoes on top. Drizzle with a little olive oil and season with a good amount of salt and pepper. Slide the tray into the top or second top level of your Combi Steam.
Select Hot Air+Steaming/Combination Steam. Set the temp to 140°C. Set the cooking duration to 2 ½ hours.
Set a reminder or bell timer for 30 minutes.
After 30 minutes, carefully remove the potatoes (if cooking) from the oven, cover loosely with a clean tea towel and set aside.*
Set a reminder or bell timer for 1 ½ hours. Leave the chicken to continue to cook slowly. After the 1 ½ hours, return the potatoes (if cooking) to the oven.
Turn the temperature up to 190°C. This will give a little extra browning to the chicken and finish cooking the potatoes.
Remove the chicken at the end of the cooking time and set aside to rest. Turn the oven off but leave the potatoes inside to stay warm.
Serve the chicken with the potatoes and salad if desired.
*Hygiene is important when working with raw chicken. Bet sure to keep hands clean and to wipe down any taps etc that you may touch while working with the raw chicken to stop any possibility of cross contamination.
*Removing the potatoes here means that they have been partially steamed using the Steam as the oven heated up. Then you simply return them later at a higher temperature to achieve the browning and crisping whilst retaining their moist inside.
I hope you like this one. Remember you can also cook a regular old roast chicken with all your roast veggies using Hot Air+Steaming/Combination Steam at 180-200°C. This is just a longer method at a lower temp which give you added tenderness and juiciness.
How To Cook Slow Roasted Chicken
This recipe takes about 30 minutes to prep, and the cooking time is pretty much hands off. I used a meat injector to really get flavor into the chicken, but you can skip this step if you don't have one, it will still be delicious!
Scroll down to to the bottom of the page for the full recipe
- In a bowl, mix butter with lemon zest, garlic, thyme and sage (photo 1).
- Put a couple of good pinches of salt and cracked black pepper into the cavity of the chicken. Pop in the lemon, herbs and garlic (photo 2).
- Using a spoon, gently lift the skin away from the breasts (photo 3).
- Take the butter mixture and spoon this between the gap you have created between the skin and the breast. Use your hands to push this as far down the chicken as you can (photo 4).
- In a small pan melt butter, lemon juice, garlic and herbs (photo 5).
- Once it is all mixed and melted, use the syringe to inject this mixture into the chicken meat (photo 6).
- Place the chicken, breast side down in a roasting tin, and pop any left over herbs around it, along with slices of lemon and the rest of the garlic cloves. Cover loosely with tin foil and put in the oven to slow roast (photo 7).
- After two hours, take the chicken out of the oven and discard the foil (photo 8).
- Carefully turn over the chicken so it is breast side up in the tin (photo 9).
- Pour over the melted butter mixture. Place back in the oven for another hour (photo 10).
- For a super crispy brown skin, place the chicken under the broiler (grill) for a few minutes.
- Let the chicken rest before carving and serving.
Slow Roasted Garlic Chicken
It was a dreary cool day yesterday and I was craving a slow-roasted chicken. I simply seasoned the bird after rubbing it with a whole bulb of garlic. I slow-roasted it in the oven for four hours and basted it every 30 minutes after 2 hours. The entire house smelled amazing. The chicken was perfectly cooked – tender, juicy, and flavorful. I served the pan sauce over the chicken meat then squeezed some of the roasted garlic on top. It was amazing! This slow-roasted garlic chicken paired beautifully with the roasted delicata squash topped with pomegranate seeds, pepitas, and feta cheese.
How to Make a Slow Roasted Garlic Chicken
Preheat oven to 275 degrees.
Clean chicken – pat dry with a paper towel. Remove neck from the cavity, if needed. Cut the top portion off of each bulb of garlic. Rub the olive oil over the bird, if desired. Rub one bulb all over the entire chicken. Gently loosen the skin (without ripping) and rub the bulb of garlic over the breast meat. Place the garlic bulb along with half of the onion, and half of the lemon inside the cavity. Season the entire bird with garlic powder, sea salt, and freshly cracked lemon pepper, to taste. Lightly spray the bird with olive oil cooking spray.
Place the chicken on a roasting tray in a roasting pan pour the chicken broth into the pan. Place the remaining half of the onion pieces in the pan along with the other lemon half and the three garlic bulbs. Place the meat thermometer in the thigh of the bird making sure not to touch bone. Roast uncovered for 2 hours. Remove the three garlic bulbs in the pan and wrap them in tin foil, place them back in the pan. Baste the bird then place it back into the oven. Baste every 30-40 minutes for another 1 1/2-2 hours, or until the meat thermometer reads 165 degrees. If you want crispy skin then don’t baste for the last hour (or put under the broiler for a few minutes right before the bird is done). Remove from the oven and let the bird rest for AT LEAST 10-15 minutes before carving.
Pour the liquid from the roasting pan through a fine sieve into a saucepan. Cook over medium heat until boiling reduce for 1-2 minutes. Remove from heat. Pour the sauce over the chicken and serve with the roasted garlic squeezed on top. Enjoy!
The ingredients for this garlic butter roasted chicken are simple but oh so flavorful! (For the exact measurements refer to the recipe card below).
- Whole chicken
- Chicken stock
- Cherry tomatoes
- Onion powder
- Garlic powder
- Salt and black pepper
Crispy Slow Roasted Carnitas
If you ever stumbled across this post from a while back, you know alllllll about my intense love of slow roasted pork shoulder (aka pork butt [aka Boston butt]). Rubbing all kinds of delicious spices over that delicious hunk of meat, throwing it in a heavy pot, and poppin’ that baby in the oven to cook low and slow for several hours? My love language.
There are not many things I love more.
That’s really all carnitas are – slow roasted pork. The only extra step (and it is a very yummy and satisfying step) is shredding the meat, spreading it out across a baking sheet, and popping it under the broiler for five to ten minutes until the top of your pork gets brown and crispy.
And that’s what makes this recipe extra super special!
You get the heavenly flavor from the spice rubbed, slow roasted pork, AND you get the bonus flavor of browned, crispy tops! Can you think of anything more delicious?
The cool thing about these carnitas is the amount of recipes you can make with the yummy shreds of meaty happiness. We made this base recipe of carnitas, and from that we had three nights of recipes: one night we at it all on its own, one night we ate it in taco form (with cilantro, lime juice, onions, and guacamole), and one night we made carnitas soup!
Doesn’t that make you happy?? It makes me happy…For some reason, I find making a base recipe into fun new recipes throughout the week wildly satisfying. It makes me feel so non-wasteful!
So anyway…the bottom line is that these carnitas rock you need to make them ASAP, and your world will be a better place. A place filled with juicy meat and crispy tops. Cha feel?
Subject change: I am going to tell you a story if you promise not to judge me. Do you promise not to judge me?
You are not allowed to read past this point unless you have answered yes to the above question…
So I was on my way home from work on Monday, not even paying attention to anything, just putzin’ on home. I pull into my driveway and, at that moment, get a text from a lady at Boone’s doggie daycare that says “Where are you? Boone is sad.”
I forgot to pick up Boone from doggie daycare…I FORGOT. If you are new to this blog, you may not yet be familiar with my morbid obsession of my dog, Boone. It is quite strange, and I love him more than most humans. I would probs die for him. SO – anyway – you can imagine my devastation about leaving him at doggie daycare and forgetting about him.
Not to mention, I felt even more awful that the awesome people at doggie daycare were staying there after it had already closed, waiting for me to come pick him up. Ugh…ugh… It was the worst. The absolute worst. So I drove like a maniac back over to doggie daycare and pulled up to see the lady waiting outside the building with Boone. Everyone else was gone. So bad.
I ended up standing there apologizing profusely for another fifteen minutes, delaying her at work for a total of thirty minutes. Yayyyyy, Annie! Can we blame it on the fact that it was Monday? My brain really wasn’t functioning at its full capacity that day…I’ll just leave it at that.
Boone didn’t seem to be angry with me. He tried just as hard to sit in my lap in the driver’s seat as he does every other day…so I’ll take that as a good sign.
Super Herby Slow-Roasted Chicken with Shallots
We know a chicken on Thanksgiving is not the norm. But if you’ve got a small crowd, this might save you from two weeks of figuring out what to do with all those leftovers. Plus, the small size ensures that the meat will be juicy, with just the right mix of light and dark. However, if you are a turkey purist, you could definitely do a version of this with a bone-in skin-on turkey breast or an extremely small turkey. Just know that you’ll need to tinker with timing based on the weight of your chosen bird—a good digital meat thermometer will be hugely helpful in determining doneness either way. Another departure from tradition is that we did not include a gravy recipe. The slow-roasted chicken is so moist that we were satisfied to serve it along with the herby drippings and those meltingly tender shallots. If you are super into gravy—we hear you. We’ve used this classic one for years.
1 tablespoon minced thyme
1 tablespoon minced rosemary
1 tablespoon fennel seeds, crushed
2 tablespoons olive oil, plus extra for the shallots
1 whole chicken (around 4 pounds)
8 to 10 shallots, peeled and halved
1. Preheat the oven to 300°F.
2. Combine the herbs, lemon zest, garlic, fennel seeds, salt, and olive oil in a small bowl and mix well. Rub the mixture all over the chicken and under the skin on top of the breast meat.
3. Place the shallots in your roasting pan (a cast-iron or Dutch oven works here, too). Drizzle them with olive oil and then place the chicken on top of them.
4. Bake for 3 hours. It should register 165°F on a digital thermometer by then. Remove from the oven, gently cover with foil, and let rest for 20 to 30 minutes before serving.
Crispy Roasted Garlic Chicken
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One of my new endeavors of the year is learning how to coupon. Yes, the verb – coupon. As much as I love to cook, and as tiny as my food budget is, this has probably been a no-brainer for years. But somehow I’d never really given it a try…
So, I’ve spent the last 9 or so months learning the art of store coupons, manufacturer coupons, “matching”, doubling, pairing….you name it! And, of course, learning how to smile and thank your cashier and the patient people behind you as you figure it all out. :D Thankfully, it has been beyond worth it. Thanks to internet coupons, and especially to coupon blogs, I’ve saved a fabulously significant chunk in my grocery budget. Hoorah!
Anyway, all that to say that I’m totally proud to say that on a recent grocery trip, I was able to swing three whole frozen chickens for $1.50 each. Holla! Thus, one of the lucky birds turned into this delicious, simple roast. I know there are about five zillion different methods for roasting. But for this recipe, decided to go with a crispy-roasting method I learned about awhile back from Cooks Illustrated. Look out — it calls for heating up that oven to 450 and 500 degrees. But hey — when it’s snowing and dropping into the ‘teens here in KC — a toasty kitchen sounds just about perfect. :)
I ended up just going with a super-simple garlic, garlic, and more garlic recipe. But feel free to sub in your favorite fresh herbs, honey, or whatever may float your boat. This is definitely more of a “method” sort of post… Enjoy!!
Slow-Roasted Chicken with All the Garlic - Recipes
I am not sure there is a more comforting dish than a slow-roasted chicken. It is so evocative coming in from chilly walks to the promise of a hearty meal that nourishes both body and soul. It is a little bit of food heaven for me, and I must cook one every week.
Anyway, I stumbled across the idea of a vinegar marinade and really wanted to give it a try. And my goodness does it work well! I almost always buy and cook a whole chicken as it tends to be that bit more cost-effective than buying individual portions, and I’ll always cook the carcass to make a golden chicken stock too. This really makes the best of it all and is now a firm family favourite.
TIP: I’d serve this with mixed steamed greens, crispy potatoes and the shallots and peppers with a little mustard and lots of the pan juices, which make their own easy gravy during cooking.
1 whole large chicken, approx 1.7kg (ideally free-range/organic), all packaging removed
8 echalion shallots, peeled and cut in half
1 large red, orange & yellow pepper, seeds removed and each cut into 6
3 whole bulbs of garlic, cut through the middle
1 small bunch of fresh herbs such as thyme, rosemary and tarragon (alternatively use 1 tbsp dried mixed herbs)
1 orange, cut into 6 wedges
100ml Aspall Organic Cyder Vinegar
100ml chicken stock
2 tbsp honey
2 tbsp olive oil
salt & pepper
Lay the shallots & peppers in a deep baking tray, add the herbs and then put the chicken on top.
Nestle the garlic bulb halves and orange wedges next to the chicken.
Next, mix together Aspall Cyder Vinegar, chicken stock, honey and a good grind of pepper and a generous pinch of salt in a small bowl, then pour over the chicken. Drizzle the olive oil over the chicken skin and season with more salt and pepper.
Cook for 2 – 2.5 hours until the chicken is cooked through and the juices run clear with no hint of pink. Once cooked, cover the tray with foil and leave to rest for 15 minutes before serving.