Garlicky Roasted Chicken with Garlic Jus on Garlic Toast
- 1 head garlic (about 20 cloves), peeled and coarsely chopped
- 1 tablespoon fresh thyme leaves, coarsely chopped
- 1/2 teaspoon kosher salt
- 2 to 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 (3-1/2- to 4-pound) whole chicken
- Salt
- 2 heads garlic, one whole, the other separated into cloves and left unpeeled
- Freshly ground black pepper
- Extra-virgin olive oil, for tossing with the garlic and oiling the chicken
- 10 fresh thyme sprigs
- 1/2 lemon, cut into 4 wedges
- 1 celery stalk, cut into 3-inch pieces
- 2 1/4 cups low-sodium chicken broth, divided
- 1/4 cup dry white wine
- 1/2 loaf day-old pain au levain or other crusty white bread, halved and cut into 1-inch-thick slices
- 2 tablespoons extra-virgin olive oil
- 1 to 2 garlic cloves, peeled and halved
- Produce
- 1 head garlic (20 cloves)
- Celery stalk (1)
- Garlic (2 heads)
- Lemon (1/2)
- Thyme, fresh leaves (1 tablespoon)
- Thyme, fresh sprigs (10)
- Meat
- (3-1/2- to 4-pound) whole chicken, whole (1)
- Canned Goods
- Chicken broth, low-sodium (2 1/4 cups)
- Cooking & Baking
- Black pepper, Freshly ground (2)
- Garlic cloves (1)
- Kosher salt (1/2 teaspoon)
- Olive oil, extra-virgin (4 tablespoons)
- Olive oil, Extra-virgin (1)
- Salt (1)
- Bread & Baked Goods
- Pain au levain or other crusty white bread, day-old (1/2 loaf)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on chow.com
Social Stats
63.1Rating
1-100
1-100
19Tweets
163Facebook
Likes
Likes
517StumbleUpon
Views
Views
134PinterestPins
Recipe Stats
Published April 6, 2010 (2 years ago).
13 people saved this recipe.
