Ingredients with Measurements:
- 4 bone-in, skin-on chicken breasts
- 1 head of garlic
- 2 tablespoons of olive oil
- 1 tablespoon of fresh rosemary, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Roast in the oven for 30-40 minutes, or until the garlic is soft and golden brown.
3. While the garlic is roasting, prepare the chicken. Rinse the chicken breasts and pat them dry with paper towels. Season with salt and pepper.
4. In a small bowl, mix together the remaining tablespoon of olive oil and chopped rosemary.
5. Rub the rosemary mixture all over the chicken breasts, making sure to get under the skin as well.
6. Once the garlic is done roasting, remove it from the oven and let it cool for a few minutes. Squeeze the roasted garlic cloves out of their skins and set aside.
7. Stuff each chicken breast with a few cloves of roasted garlic, using kitchen twine to secure the skin over the garlic.
8. Place the chicken breasts in a baking dish and cover with aluminum foil.
9. Roast in the oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
10. Remove the foil and continue roasting for an additional 5-10 minutes, or until the skin is crispy and golden brown.
11. Let the chicken rest for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 2g
Protein: 50g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- Dried rosemary can be used instead of fresh rosemary.
Variations:
- Add sliced lemons or onions to the baking dish for added flavor.
- Use different herbs such as thyme or sage.
- Make a garlic and herb butter to rub under the skin of the chicken.
Tips and tricks:
- Make sure to pat the chicken dry before seasoning to ensure a crispy skin.
- Let the chicken rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped fresh parsley or additional rosemary.
Pairings:
Pair with roasted vegetables such as carrots, potatoes, or Brussels sprouts.
Suggested side dishes:
- Roasted sweet potatoes
- Green beans with garlic and lemon
- Quinoa salad
Troubleshooting advice:
- If the chicken is not cooked through after the initial roasting time, cover with foil and continue cooking until the internal temperature reaches 165°F (74°C).
- If the skin is not crispy enough, remove the foil and broil for a few minutes.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Food history:
Roasting chicken with garlic and herbs is a classic French dish that dates back centuries.
Flavor profiles:
The roasted garlic and rosemary add a savory and earthy flavor to the chicken.
Serving suggestions:
Serve with a side salad and a glass of white wine.
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