Chicken with Roasted Garlic Sauce

  • Active Time 10m
  • Total Time 1h 40m
  • Rating ****

Makes 6 servings

While raw garlic is potent and sharp, when oven-roasted it takes on a mellow, delicate sweetness.


  • 3-3 1/2-pound whole broiler-fryer chicken
  • 15 cloves garlic, peeled
  • 1 tablespoon minced garlic (about 6 cloves)
  • 1 teaspoon salt
  • 1 tablespoon cooking oil
  • 1 cup water
  • 1/4 cup all-purpose flour
  • Chicken broth
  • 1 tablespoon lemon juice
  • Pepper
  • Chopped fresh parsley (optional)

Companion recipe: Chicken Broth


Rinse the chicken and pat dry. Flatten 5 of the garlic cloves and place inside the cavity of the chicken. Skewer the neck skin to back and tie legs to tail. Twist the wings under back. Combine the minced garlic and salt. Brush the chicken with oil, then rub the garlic-salt mixture onto the skin.

Place the chicken, breast-side up, on a rack in a shallow roasting pan. In another ovenproof pan, combine the remaining garlic cloves and the water. Place both pans in a preheated 375 degrees F oven and roast, uncovered, for 1 1/4-1 1/2 hours, or till the juices run clear and the drumsticks move easily in their sockets. Spoon the drippings over the chicken occasionally. If necessary, cover the chicken with foil for the last 20 minutes of roasting to prevent overbrowning. Check the garlic cloves to be sure they have enough water to cook gently, but not burn. Transfer the chicken to a serving platter. Let stand, covered loosely with foil, for 15 minutes before carving.

Meanwhile, pour the pan drippings into a large measuring cup. Also, scrape browned bits into the cup. Skim and reserve fat from the drippings. Place 1/4 cup of the fat into a medium saucepan (discard remaining fat). Stir in the flour and cook for 2 minutes, or till the flour is golden. Add the cooked garlic cloves (and cooking water) to the remaining drippings in the measuring cup. Add enough chicken broth so that the liquid equals 2 cups. Pour the liquid all at once to the flour mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Stir in the lemon juice and season to taste with pepper. If desired, garnish with parsley.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 587

nutrition information per serving

191 calories; 6g total fat; 77mg cholesterol; 502mg sodium; 8g carbohydrates; 0g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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