Oven-Roasted Chicken, With Roasted Garlic and French Bread
5.0(11)
This recipe is fabulous - perfectly roasted whole chicken, with roasted garlic to squeeze right onto the chicken (if you prefer), and crusty french bread, with squeezed garlic. Too-die-for! If you so choose, you can actually skip eating the roasted garlic (unless you are a true garlic-lover, and can't resist :-). Simply cooking the chicken with the garlic in the pan adds incredible flavor to the chicken!. I also sometimes throw in some quartered red potatoes to the pan, which creates amazing roasted garlic potatoes. If I do this, I always sprinkle the potatoes with salt, pepper, and rosemary, too, and sprinkle with olive oil, both at the start of the cooking time, and just before serving (toss well). Makes for a fabulous complete meal!
Place chicken in large roasting pan (without rack).
07Take apart remaining garlic bulbs (leaving skins on) and place garlic cloves all around chicken.
08Pour chicken broth over all.
09Cover with foil and bake for 1 hour, then remove cover, and bake for 35 to 40 mins, until chicken is browned.
10Remove chicken from oven and let cool for a few minutes.
11Carve chicken, while heating up french bread (if you like your bread warmed).
12Serve chicken pieces and french bread, with roasted garlic cloves.
13Squeeze roasted garlic (which will squeeze nicely right out of the skins) onto slices of french bread and/or onto chicken pieces, as you eat it (we love to squeeze garlic right onto our chicken, as well as onto the bread).