| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 515 | 35g | 10g | 12g |
| sugars | fibre | protein | salt |
| 3g | 2g | 46g | 0.56g |
There is something about the Elephant Garlic Roasted Chicken recipe that truly lifts my spirits. Whether it’s the way the humble chicken, perked up with the pungent, mildly sweet flavor of elephant garlic and a symphony of herbs, bring together the best of my Irish kitchen ancestry with a love for ingredient-focused cooking, or just the simple satisfaction of serving this wholesome and nourishing dish on a cool night. Not to mention, there is an immense joy in adapting and passing down family recipes to my young son, creating a legacy linked by the love of food.
A Tantalizing Perfume of Garlic and Herbs
The allure of elephant garlic, larger and milder than common garlic, makes this recipe incredibly inviting in my kitchen. This charming mainstay in Irish cooking, when combined with fruity undertones from the citrus and a hint of aromatic herbs, creates a dish that’s bursting with flavor and synonymous with home cookery at its finest. The melody of the roasted rosemary and thyme brings to mind treasured family gatherings, further enhancing my connection to this recipe.
A Nourishing Culinary Bond
Your health and well-being are at the heart of this recipe. The Elephant Garlic Roasted Chicken is not just a dish packed with succulence, but is an array of nutritional benefits. The elephant garlic, besides being a classic flavor enhancer, is known for its high vitamin C content and aphrodisiac properties. Chicken, on the other hand, is a great source of lean protein, essential for muscle growth and repair. And let us not forget the antioxidant properties of rosemary, or the wide assortment of vitamins in the citrus.
Close your eyes, take a bite, and let the combination take you to a place of comfort, much like the warm embrace of your grandmother, or the fortitude provided by the crisp Boston air. For those who cherish a fine roast, this dish may evoke the time-tested Sunday Roast Chicken, while others may pair this dish with a hearty Winter Vegetable Soup to further celebrate the season’s bounty. Regardless of pairing, the Elephant Garlic Roasted Chicken stands triumphant in its own right.
Every time I bring this meal to the table, it’s far more than just a recipe; it’s an embodiment of my culinary heritage, the love of my people, and a sincere wish for continued health and gonna wellbeing.
What You’ll Need
- 2 medium heads elephant garlic
- 1 whole chicken (about 4 pounds)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- Salt and freshly ground black pepper to taste
- 1 large orange
- 1 lemon
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 cups chicken broth
- Assorted seasonal fruits for garnish, for example: apples, pears or grapes
Method
Step One
Preheat your oven to 375°F (190°C). Start by cutting off the top of the garlic heads to expose the cloves. Drizzle one tablespoon of olive oil over the exposed cloves, wrap them in aluminium foil, and roast them in the preheated oven for 45 minutes, or until the cloves are soft and golden.
Step Two
While the garlic is roasting, prepare the chicken. Pat the chicken dry with paper towels. Rub the chicken all over with the remaining olive oil and melted butter. Season it generously, inside and out, with salt and black pepper.
Step Three
Once the garlic is done roasting, increase the oven temperature to 425°F (220°C). Stuff the chicken with the roasted garlic, one orange (cut into wedges), one lemon (cut into wedges), and the fresh herbs.
Step Four
Place the chicken on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan.
Step Five
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until juices run clear when the thickest part of the thigh is pricked with a fork. If the chicken starts to brown too much, cover it loosely with aluminium foil.
Step Six
Remove the chicken from the oven and let it rest for 15 minutes before carving, in order to retain the meat’s juices. Carefully remove and discard the citrus and herbs from inside the chicken. Serve it garnished with assorted seasonal fruits, and enjoy a wonderful home-cooked meal!
