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Epicurious

Slow-Roasted Chicken With All the Garlic

By Alison Roman
Slowroasted chicken with garlic lemon and olive oil in a white baking dish.
Photo by Ted Cavanaugh

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

Recipe information

  • Yield

    Serves 4

Ingredients

4 green garlic bulbs
1 (3 1/2–4-pound) chicken
Kosher salt, freshly ground pepper
1 cup peeled garlic cloves
1 lemon, cut into 8 wedges, seeds removed
1/2 cup olive oil

Preparation

  1. Preheat oven to 325°F. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2–3 hours. Serve chicken with garlic and lemon alongside.

Nutrition Per Serving

Calories (kcal) 770 Fat (g) 55 Saturated Fat (g) 11 Cholesterol (mg) 155 Carbohydrates (g) 16 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 52 Sodium (mg) 160
TagsChickenPoultryGarlicRoot VegetableVegetableMainDinnerDairy FreeGluten FreeNut FreeEasyRoastOven BakeEpicurious

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