Garlic Roasted Chicken
Posted by Alex Brad
Source: https://www.fortheloveofcooking.netThis garlic-roasted chicken in oven is very tasty and easy to make for dinner or lunch.
Garlic Roasted Chicken
Yield: 8 Prep Time: 5 min.Total Time: 1.5 - 2 hoursThe origin of garlic roasted chicken recipe
The origin of garlic-roasted chicken is not tied to a specific country or culture but rather represents a popular cooking method found in various culinary traditions around the world. Roasting chicken with garlic is a technique that has been used in different cuisines for centuries.
Garlic itself is widely used in Mediterranean, Middle Eastern, and Asian cuisines, among others. These regions have a long history of incorporating garlic into their culinary practices. Roasting chicken with garlic helps infuse the meat with its aromatic flavor and adds a delicious depth to the dish.
Roasting as a cooking method has been practiced for centuries, predating modern ovens. Traditional cooking methods included open-fire roasting, spit roasting, and using earth ovens. As chicken became a popular protein source worldwide, different cultures developed their own versions of roasted chicken, often incorporating local spices, herbs, and ingredients.
Roasted chicken recipes with garlic can be found in various culinary traditions. For example, the French have Coq au Vin, a classic dish where chicken is slow-cooked with garlic, wine, and mushrooms. In Mediterranean cuisine, you'll find dishes like Greek Lemon Garlic Roasted Chicken or Italian-style roasted chicken with garlic and herbs.
In summary, garlic roasted chicken is a versatile dish that has been adapted and enjoyed across different cultures and regions, reflecting the diverse culinary heritage and cooking methods from around the world.
1/2 tbsp butter, softened
2 cloves of garlic, minced
Olive oil cooking spray
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste
5 large cloves of garlic
1/2 sweet yellow onion, cut into wedges
Fresh parsley
2. Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels.
3. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.
4. Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.
Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.
5. Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees.
6. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. That's all.
Recipe and photos by For the Love of Cooking
In summary, garlic roasted chicken is a versatile dish that has been adapted and enjoyed across different cultures and regions, reflecting the diverse culinary heritage and cooking methods from around the world.
Ingredients for the garlic-roasted chicken recipe:
1 5lb chicken1/2 tbsp butter, softened
2 cloves of garlic, minced
Olive oil cooking spray
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste
5 large cloves of garlic
1/2 sweet yellow onion, cut into wedges
Fresh parsley
Directions:
1. Preheat the oven to 425 degrees.2. Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels.
3. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.
4. Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.
Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.
5. Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees.
6. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. That's all.
Recipe and photos by For the Love of Cooking
Nutritional value for roasted chicken
The nutritional value of roasted chicken can vary depending on factors such as the cut of chicken, cooking method, seasoning, and portion size.Here are approximate values for a 3.5-ounce (100-gram) serving of roasted chicken without the skin:
Calories: Around 165-195 calories
Protein: Approximately 25-30 grams
Fat: Approximately 6-8 grams
Carbohydrates: Negligible or very low, typically less than 1 gram
Cholesterol: Around 70-90 milligrams
Sodium: Varies depending on seasoning and brining, typically around 50-100 milligrams
Chicken is a good source of high-quality protein, providing essential amino acids that are important for muscle maintenance and repair. It also contains various vitamins and minerals, including vitamin B6, vitamin B12, niacin, phosphorus, and selenium.
The nutritional values mentioned above are for roasted chicken without the skin, as removing the skin reduces the overall fat content. However, keep in mind that the skin adds flavor and can contribute to the overall enjoyment of the dish. If the chicken is roasted with the skin on and consumed with the skin, the fat and calorie content will be higher.
It's important to note that the nutritional values may vary depending on the specific cut of chicken, the cooking method (roasting temperature and time), and any additional seasonings or sauces used. If you have specific dietary concerns or requirements, it's best to consult a nutritionist or refer to specific product labels for accurate information.
Thank you and Bon Appetite! Alex Brad
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