Herb-Roasted, 40-Clove Garlic Chicken with Roasted Autumn Vegetables

Herb-Roasted, 40-Clove Garlic Chicken with Roasted Autumn Vegetables

Herb-Roasted, 40-Clove Garlic Chicken with Roasted Autumn Vegetables

Yield: 4 portions

Garlic cloves - peeled 40
Onion - diced 1/4 cup
Parsley leaves - 1/4 cup
Fresh rosemary - 1/8 cup
Bay leaves - 2
Cracked black pepper - 1 Tbsp.
Lemon, roughly chopped - 1/2
Olive oil - 1/2 cup
Broiler chickens - 3-lb. each 2
Salt - to taste
Freshly ground black pepper - to taste
Garlic cloves - unpeeled 40
Mashed potatoes - 4 cups
Roasted autumn vegetables - as needed
Chicken - jus 8 oz.
Fresh thyme - garnish
Parsley - chopped garnish

Method:

  1. In food processor, puree peeled garlic, onion, herbs, pepper and lemon. Stir in oil. Rub chickens with paste, inside and out. Place in plastic bag and refrigerate 1 to 2 days.

  2. Remove chicken from marinade. Season with salt and pepper. Truss to maintain shape during roasting. Roast on pan at 350F in convection oven 45 minutes to 1 hour.

  3. Toss unpeeled garlic cloves with additional olive oil. Add to chicken for final 15 minutes of roasting. When done, hold in walk-in, covered, until service.

  4. Per order: Carve 1/2 chicken and reheat on sizzle platter in 400F oven, about 5 minutes. Mold 1 cup potatoes in ring mold in center of plate. Rest chicken against potatoes. Scatter vegetables around plate. Scatter garlic cloves on vegetables, chicken and potatoes. Dress with 2 oz. jus. Garnish with thyme and parsley.

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