📝 About This Recipe
A rustic masterpiece from the heart of Provence, this dish transforms a daunting amount of garlic into a mellow, buttery confit that melts into the succulent chicken. As the bird roasts, the garlic cloves steam in their husks, losing their sharp bite and becoming sweet, spreadable gems. This is comfort food at its most elegant, filling your kitchen with an intoxicating aroma of herbs and caramelizing poultry.
🥗 Ingredients
The Bird and Aromatics
- 4 pounds Whole roasting chicken (giblets removed, patted dry, and at room temperature)
- 40 cloves Garlic (unpeeled, roughly 3-4 whole heads)
- 8 sprigs Fresh Thyme (divided)
- 2 sprigs Fresh Rosemary (divided)
- 1 piece Lemon (halved)
The Seasoning Rub
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter (softened)
- 1 tablespoon Kosher Salt (or to taste)
- 1 teaspoon Freshly ground black pepper
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Chicken Stock (low sodium)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position the oven rack in the lower third of the oven to ensure even browning of the chicken skin.
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2
Separate the garlic cloves from the bulbs, but leave the papery skins on. This is crucial as the skins protect the garlic from burning and allow them to steam into a paste.
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3
Pat the chicken thoroughly dry with paper towels. A dry chicken is the secret to crispy, golden-brown skin.
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4
Generously season the cavity of the chicken with salt and pepper. Stuff the lemon halves, 4 sprigs of thyme, and 1 sprig of rosemary inside the bird.
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5
In a small bowl, mix the softened butter with 1 tablespoon of olive oil. Rub this mixture all over the outside of the chicken, then season the skin liberally with salt and pepper.
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6
Truss the chicken legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
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7
In a heavy-bottomed roasting pan or a large cast-iron skillet, toss the 40 cloves of garlic with the remaining olive oil, salt, and the remaining herb sprigs.
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8
Place the chicken breast-side up directly on top of the bed of garlic and herbs. The garlic will act as a natural roasting rack.
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9
Pour the white wine and chicken stock into the bottom of the pan, being careful not to pour it over the chicken so the skin stays dry.
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10
Roast in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes. Every 30 minutes, quickly baste the chicken with the pan juices, but stop basting for the final 20 minutes to crisp the skin.
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11
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the juices run clear.
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12
Transfer the chicken to a carving board and let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
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13
While the chicken rests, use a slotted spoon to collect the garlic cloves and place them in a small serving bowl. Discard the spent herb sprigs.
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14
Skim the excess fat from the pan juices and serve the remaining jus in a gravy boat alongside the carved chicken.
💡 Chef's Tips
Always use unpeeled garlic cloves; the skins act as miniature pressure cookers that turn the garlic into a sweet paste. If the chicken skin is browning too quickly, tent it loosely with aluminum foil halfway through cooking. For the best flavor, use a high-quality organic or pasture-raised chicken. Don't discard the garlic skins at the table—squeeze the soft garlic out of the skin directly onto slices of toasted baguette. Make sure your white wine is dry; a sweet wine will caramelize too fast and alter the savory profile of the dish.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or a crusty French baguette to spread the roasted garlic on. Pair with a crisp, chilled glass of Chablis or a dry Provençal Rosé. A simple side of buttery mashed potatoes or roasted fingerling potatoes is perfect for soaking up the garlic-infused pan juices. Add a bright, acidic green salad with a lemon-dijon vinaigrette to cut through the richness of the roast. For a vegetable pairing, try sautéed haricots verts with a touch of lemon zest.