Wednesday, July 1, 2009

Garlic Roasted Chicken

I saw this chicken on my sister's blog and it looked like the perfect comfort food. I took advantage of a cooler day lately and decided to make this chicken with the garlic bubble loaf that I posted earlier. I love the simple flavors used within this recipe and it smelled incredible as it roasted. In her post, my sister explains that you should check the chicken frequently and should baste it throughout the roasting process. If the liquid evaporates, she suggests adding more broth to the bottom of the roaster. I am not quite sure what the problem was with mine, but I ended up having to add broth every time I checked it. It all evaporated very quickly! I probably ended up adding another 32 ounces of broth throughout the cooking process. I thought it was worth it, though, as the final product was incredibly moist and tender.

Garlic Roasted Chicken
3 pound broiler/fryer chicken
1/2 cup white wine or chicken broth, divided
1 lime wedge
2 garlic cloves, peeled
1 bay leaf
Fresh thyme sprigs (optional)
1/4 teaspoon paprika
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons sherry or apple juice

Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with foil. Bake at 375 degrees for 45 minutes, basting occasionally. Remove foil; bake 40-45 minutes longer or until juices run clear and a meat thermometer reads 180 degrees, basting occasionally. Add additional wine or broth to pan of liquid evaporates. Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chicken.

Source: Rachel vs. The Kitchen

14 comments:

  1. Isnt it fun having a sister who blogs also? Are you girls close(proximity) to each other? My sister and I are about 1 hour 20 minutes apart. Different states, NY/NJ.

    The chicken looks delicious and moist!

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  2. My sister blogs as well! So fun!

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  3. I haven't made a whole roasted chicken in ages. This looks maddeningly delish!

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  4. I'm so glad you liked it, Sarah!!! I still am intimidated by whole fryers, but it's always well worth it in the end :)

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  5. Looks so good! I am also intimidated by whole fryers. :)

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  6. Yum, I love garlic roasted chicken (except I add more like 2 HEADS of garlic, LOL!)...sounds perfectly comforting :D

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  7. I really love roasted chicken- thyme is my favorite herb to use for roast chicken as the flavor realy comes through! Looks yummy!

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  8. When I make roasted chicken, I usually have to beat my family off with a stick before I serve it, so I know that they would love this!

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  9. Rachel mentioned it was your bday.. so Happy Birthday!! Hope you have a great day!

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  10. looks fab, I read your sisters blog will follow your too LOL

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  11. ...happy belated birthday!!! Hope it was a great one (and a great holiday weekend to boot)! :D

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