Garlic and herb roasted chicken
Cooking Con Claudia · ♥ 1.9K likes · 37.4K views · 10 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Pat the cleaned chicken dry all over and loosen the skin over the breast without tearing it.
Patting dry and loosening the skin
- 5 lb chicken
- 1 tbsp coarse salt
- 2 tsp black pepper
- 2 tsp lemon pepper
Mix the coarse salt, black pepper and lemon pepper, work some under the skin and sprinkle the rest over the bird and into the cavity.
- 1 whole jalapeno or chile serrano
- 5 cloves garlic cloves
Smash the jalapeno and garlic to a paste in the molcajete.
Garlic-herb paste in the molcajete
- 5 whole allspice berries
- 2 tsp coriander seeds
- 1 tsp peppercorn
- 1 sprig thyme
Crush in the allspice berries, coriander seeds and peppercorn, then the thyme, oregano and rosemary.
- 1 sprig oregano
- 1 sprig rosemary
- ½ whole lemon
- 1 tbsp tomato paste
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 10 tbsp melted butter
Squeeze in the lemon, then mix in the tomato paste, paprika, garlic powder, onion powder and melted butter.
Preheat the oven to 400 and pat the chicken dry once more.
Stuffing and buttering under the skin
- lemon wedges
- ½ whole onion
- garlic cloves
- fresh herbs
Stuff the cavity with lemon wedges, half an onion, garlic cloves and fresh herbs, then rub the paste under the skin on both sides.
- olive oil
Truss with twine, securing the wings and tying the legs tight, then rub the remaining butter over the whole bird and drizzle with olive oil.
Trussing with twine
- carrots
- potatoes
- garlic salt
- salt
- black pepper
- olive oil
- chicken broth
Scatter carrots and potatoes in the roasting pan with garlic salt, salt, black pepper and olive oil, add chicken broth, and set the rack and bird on top.
Vegetables and broth in the roasting pan