Slow Roasted Garlic Chicken Recipes

SLOW ROASTED GARLIC CHICKEN

Steps:

• Preheat the oven to 300 degrees.
• Rinse the chicken and pat it dry with paper towels.
• Rub the skin of the chicken all over with one of the garlic heads.
• Season the cavity with sea salt and freshly cracked pepper, to taste.
• Place the garlic head in the cavity (that you just rubbed over the chicken).
• Place half a lemon and an onion wedge in the cavity.
• Drizzle some olive oil over the chicken and rub it evenly over the entire bird.
• Season the whole bird with sea salt and freshly cracked pepper, to taste.
• Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges.
• Place the chicken on top of the veggies in the Dutch oven.
• Pour one cup of chicken broth into the bottom of the Dutch oven.
• Place into the oven and roast, basting every 30 minutes, for the first 2 hours.
• Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees.
• Remove from the oven and allow to rest for 15 minutes.
• While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens.
• Taste and season with sea salt and freshly cracked pepper, to taste.
• Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

LEMON GARLIC SLOW COOKER ROAST CHICKEN

Steps:

• Rub - Mix Rub ingredients. should be fairly thick and sludgy. Adjust with extra oil if too thick.
• Loosen Skin: Use upside spoon to loosen skin of chicken (see video). Spoon most of the Rub under the skin, leaving about 1 tbsp mostly oil for the skin. Use hands or spoon on skin to spread the paste - doesn't need to be perfect.
• Stuff used lemon inside the chicken.
• Put rack inside slow cooker (Note 3), place chicken on top. Spread with remaining sludge, sprinkle with a pinch of salt and pepper.
• Slow cook 5 hours on low or 3 hours on high, or until juices run clear or internal temperature is 75C / 165F using a meat thermometer. (Note 4 for other cook methods)
• Brown skin: Remove chicken from slow cooker, drizzle with a bit of extra oil. Grill/broil on medium high for 5 to 10 minutes to brown the skin (~25cm /10" from heat source). Or oven 240C/450F for 10 min.
• Spoon over pan juices, then serve with Lemon Sauce! (No need to rest chicken)

FOOLPROOF SLOW ROAST CHICKEN

Steps:

• Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
• Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
• Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

SLOW ROASTED WHOLE CHICKEN

Steps:

• In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
• Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
• Rub the chicken all over with oil.
• Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
• Rub the outside of the chicken all over with the spice mixture.
• Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
• Set oven to 275°F.
• Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
• Bake uncovered for about 4-1/2 hours or until very tender.
• Tent the cooked chicken with foil and let rest 15 minutes before carving.

HERBY SLOW-ROAST CHICKEN

Steps:

• Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
• Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
• Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn't touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
• Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.

QUICK AND EASY SLOW ROASTED CHICKEN THIGHS

Steps:

• Pre-Heat Your Oven to 300 degrees F
• In a small bowl mix your dry spices together.
• Rinse your thighs and pat dry.
• In a bowl gently toss your thighs in the olive oil or melted coconut oil until well coated.
• Arrange the thighs in a roasting or baking pan in a single layer, skin side up (it is ok if they are touching).
• *For easier clean-up, line your pan with some parchment paper*
• Sprinkle the dry spices over your chicken thighs, add more if necessary.
• Put your pan on the middle rack in the pre-heated oven.
• Slow roast at 300 degrees F for 45 minutes.
• After 45 minutes raise your oven temperature to 425 degrees F.
• Bake an additional 30 - 45 minutes, until the skin is a deep golden brown.
• Remove the roasted chicken thighs from the oven and allow them to rest for about 5 minutes.
• Serve hot with your favorite veggie or salad.

SLOW-ROASTED GARLIC

Steps:

• Preheat oven to 350°F.
• Peel the head of garlic of all the papery skin with the exception of the very last layer.
• Garlic should still hold together in its original shape, but individual cloves should be visible.
• Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil.
• Put water/stock in bottom of dish.
• Cover dish with foil and place in preheated oven for 45 minutes.
• After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes.
• Remove garlic and dish from oven and allow to cool.
• After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container.
• The roasted garlic should be a light yellowy-brown and very soft and sticky.
• Store in the refrigerator and use in place of garlic for a milder and delicious flavor.

SLOW-COOKER ROAST CHICKEN

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

SLOW ROAST CHICKEN

Steps:

• Preheat oven to 300 degrees.
• Place potatoes in a large roasting pan or oven-safe skillet. Toss with 3 tablespoons olive oil and salt and pepper. (Season with an amount of salt and pepper to your preference. The measured salt and pepper amounts in the ingredient list are for the chicken.)
• Remove giblets from chicken and set aside for another use or discard. Pat chicken dry with paper towels. Place chicken in pan with potatoes. Stuff the cavity of the chicken with lemon quarters and garlic cloves. Tie the legs together with cooking twine.
• In a small bowl, mix together 3 tablespoons olive oil, 1 tablespoon kosher salt, brown sugar, 1 teaspoon pepper, and paprika. Rub mixture all over the outside of the chicken. (Lift up chicken to get the bottom of the thighs.)
• Transfer to oven and cook chicken for about 3 hours total, until the skin is browned and the meat is very tender.
• Meanwhile, toss carrots with 2 tablespoons olive oil and salt and pepper. Set aside in a smaller baking dish. Cut off the top 1/3 of the head of garlic and place garlic on a piece of aluminum foil. Drizzle the remaining 1 teaspoon olive oil over the cut top of garlic. Close foil over the top to cover.
• After chicken has been roasting for 1 hour 45 minutes, spoon some of the pan juices over the chicken and turn over the potatoes. Add chicken back to oven and also put carrots into the oven. (The carrots need about 1 hour 15 minutes to bake.)
• When chicken has 40 minutes left on timer, add garlic to the oven in the dish with the carrots. (The garlic needs about 40 minutes to bake.) Carrots and garlic are done when tender. The garlic cloves can be squeezed out of the peel once cool enough to handle.
• Allow chicken to rest 10 minutes before carving. Serve chicken pieces with potatoes and carrots, and roasted garlic if you like.

SLOW-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken.
• Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
• Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

SLOW-ROASTED GARLIC CHICKEN

Steps:

• Heat the oven to 375 degrees F and arrange a rack in the middle.
• Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
• Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
• Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
• Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.