Zutaten für 50 Shades Of Garlic Roasted Chicken
- 20 heads garlic
- 2 stalks celery (chopped)
- Carrot
- Potato
- 5 sprigs fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon olive oil flavored cooking spray, plus more for coating
- 1 medium onion (chopped)
- 1 bell pepper (chopped)
- 1/4 cup chopped fresh parsley
- fresh thyme sprigs (for garnish, optional)
- 10 cloves garlic (5 minced for stuffing, 5 roasted for sauce)
- 1 whole chicken
- fresh ground black pepper (to taste)
- 1/4 teaspoon salt, plus more to taste
- 1/2 teaspoon dried thyme
- 20 small sprigs fresh thyme
- 1 cup low sodium chicken broth
- 1/4 cup dry white wine
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- kitchen twine
- aluminum foil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 50 Shades Of Garlic Roasted Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von 50 Shades Of Garlic Roasted Chicken
- Preheat oven to 375°F (190°C).
- **Prepare the Garlic Bed:** Cut the tops off 20 heads of garlic. Arrange garlic heads in the bottom of a large roasting pan (half-size serving tray). Drizzle with 1 tablespoon olive oil cooking spray and season each head with a small sprig of fresh thyme. Lay 2 branches of rosemary across the center of the garlic heads.
- **Prepare the Chicken:** In a bowl, combine 1 medium onion (chopped), 1 bell pepper (chopped), 2 stalks celery (chopped), 1/4 cup chopped fresh parsley, 5 sprigs fresh thyme, and 5 cloves garlic (minced).
- Stuff the chicken cavity with the onion, bell pepper, celery, parsley, thyme, and garlic mixture.
- Place the chicken breast-side up on top of the garlic bed in the roasting pan.
- Season the chicken generously with salt and pepper, and 1/2 teaspoon dried thyme.
- Lightly coat the chicken with olive oil cooking spray.
- Tie the chicken legs together with kitchen twine and tuck the wings behind the back.
- Roast for 40 minutes at 375°F (190°C).
- Increase oven temperature to 450°F (232°C).
- Continue roasting for an additional 20-30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 170°F (77°C). If the chicken is browning too quickly, tent loosely with aluminum foil.
- Transfer the chicken to a platter. Allow to rest, covered with foil, for 10-15 minutes before carving.
- **Make the Creamy Thyme Sauce:** While the chicken rests, remove the roasted garlic cloves from the pan, squeeze them out of their skins, and reserve 5 cloves. Scatter the remaining roasted garlic cloves around the chicken on the platter.
- In a medium saucepan, combine the reserved 5 roasted garlic cloves, 1 cup chicken broth, 1/4 cup dry white wine, and 1/4 teaspoon salt.
- Bring to a boil, then reduce heat and simmer for 10 minutes, covered.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons cold water until smooth.
- Slowly whisk the flour slurry into the simmering broth. Continue to simmer for 5 minutes, or until thickened, whisking frequently.
- Remove and discard the garlic cloves from the sauce.
- Carve the chicken and garnish with fresh thyme sprigs, if desired.
- Serve the chicken with the creamy thyme sauce and roasted garlic cloves.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
17g
Fat
210g
Carbs
35g
