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Garlic Roasted Chicken
SUBMITTED BY:
Jane Allen
PHOTO BY:
What a Dish!
"This recipe is deceptively simple, yet it never fails to get rave reviews from family and friends alike. Any leftovers can be reheated for another night's meal."
RECIPE RATING:
Read Reviews
(29)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
1 Hr 25 Min
READY IN
1 Hr 50 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (3 pound) broiler/fryer chicken
1/2 cup white wine or chicken broth, divided
1 lime wedge
2 garlic cloves, peeled
1 bay leaf
Fresh thyme sprigs (optional)
1/4 teaspoon paprika
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons sherry or apple juice
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DIRECTIONS
Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with foil. Bake at 375 degrees F for 45 minutes, basting occasionally. Remove foil; bake 40-45 minutes longer or until juices run clear and a meat thermometer reads 180 degrees F, basting occasionally. Add additional wine or broth to pan of liquid evaporates.
Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chicken.
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REVIEWS
Reviewed on Oct. 29, 2006 by Nokomo
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Nokomo
Oct. 29, 2006
Excellent roasted chicken. Very moist and tender. I followed the recipe exactly but used half chicken broth and half wine. I did have to add quite abit more liquid to the roasting pan. The gravy was very good. I will definately make this again.
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7 users found this review helpful
Excellent roasted chicken. Very moist and tender. I followed the recipe exactly but used...
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Reviewed on Jun. 4, 2007 by
lilly
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lilly
Jun. 4, 2007
This was a very good roast chicken recipe! It came out tender and falling off the bones, just the way I like it. To make it even more sinfully delicious, I rubbed some butter, fresh pepper, minced garlic and thyme underneath the skin of the chicken. I also broiled it without a lid for a few minutes when it was finished and it made the skin nice and crispy on top. I will definately make this recipe again. It's fantastic.
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6 users found this review helpful
This was a very good roast chicken recipe! It came out tender and falling off the bones, just...
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Reviewed on Oct. 15, 2006 by
What a Dish!
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What a Dish!
Oct. 15, 2006
This chicken was one of the most tender ones I've ever had, and very moist. The suggested cook time was just perfect, too. When it got to 180 degrees, I took it out of the oven, transferred it to a platter and covered tightly with foil while I made mashed potatoes. It rested about 15-20 minutes because I had to boil my potatoes. Letting the chicken (or other piece of meat) rest after roasting is always a good idea. The gravy this made was so delicious and rich, it reminded me of turkey gravy (which I love). I omitted the lime, but used lime juice, used chicken broth instead of wine, used apple juice in the gravy, and omitted the bouillon. I don't keep that on hand and the gravy didn't need it anyway. I did have to add extra broth when making the gravy. I didn't skim the fat either, just because I was short on time. My chicken didn't render a lot of grease anyway. Served with the mashed taters and steamed carrots. Really enjoyed this!
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5 users found this review helpful
This chicken was one of the most tender ones I've ever had, and very moist. The suggested...
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Reviewed on Mar. 30, 2008 by
Hubby Luv
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Hubby Luv
Mar. 30, 2008
HUBBY says: "Spice it up!" He ate a whole breast, leg, and wing, but apparently there was not enough garlic and pepper for him. HUBBY said "This would be great with cajun seasoning!" This would be a great recipe for someone with a part-time job who likes to try to do new things with poultry. Follow the time and temperature directions; if you do your chicken will be very moist. I used chicken stock instead of wine or broth, and the meat was extra savory. Prep rating: ***** Super easy! Cooking method: ***** You can't go wrong with a roasted bird. I watched an episode of LOST while it cooked. So simple. Taste: **** It could be spicier. Clean-up: *** Few dishes to wash, but cleaning a roasting pan is never fun. I will make this again, but with more PEPPER!
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4 users found this review helpful
HUBBY says: "Spice it up!" He ate a whole breast, leg, and wing, but apparently there was not...
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Reviewed on Jun. 24, 2007 by BettyBaker28
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BettyBaker28
Jun. 24, 2007
So delicious and easy! I didn't have limes so I used lime juice and it worked great. I used sherry and I thought the gravy that it made was so delicious! We had this with brown rice and grilled zucchini..yummy!
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4 users found this review helpful
So delicious and easy! I didn't have limes so I used lime juice and it worked great. I used...
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Reviewed on Mar. 24, 2007 by
Ecco_Star
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Ecco_Star
Mar. 24, 2007
Try this.... cut slits and put cloves of garlic under skin before cooking
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2 users found this review helpful
Try this.... cut slits and put cloves of garlic under skin before cooking
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Reviewed on Oct. 28, 2007 by
momster1966
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momster1966
Oct. 28, 2007
This is a fantastic recipe for roasted chicken. Extremely tender and juicy. I didn't have sherry, apple juice, or lime so I just did without. I also used dried thyme instead of fresh. I put the called for ingredients inside the chicken, but added a half of an onion. The juices combined with a the chicken broth the chicken cooked in made a delicious gravy. I just added flour and water to thicken. I cooked mine for the allotted time in a clay pot but did not cover it at all. The skin turned a nice golden brown. This one is a keeper!
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1 user found this review helpful
This is a fantastic recipe for roasted chicken. Extremely tender and juicy. I didn't have...
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Reviewed on Aug. 29, 2007 by
Meghan81
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Meghan81
Aug. 29, 2007
This chicken was excellent - even though I overcooked it a bit, it still came out moist! I didn't have any limes, so I just used bottled lime juice and it was fine.
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1 user found this review helpful
This chicken was excellent - even though I overcooked it a bit, it still came out moist! I...
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Reviewed on Aug. 29, 2008 by
Kristy
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Kristy
Aug. 29, 2008
Delicious! So moist and tender and the meat fell off the bone. I used white wine, no stock, lots of extra garlic (I think about 8 cloves total), halved an onion to put in the cavitiy, and put the whole thing in a cast iron skillet in the oven. I didn't cover it with foil and it was done right when the recipe said it would be. Yum!
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0 users found this review helpful
Delicious! So moist and tender and the meat fell off the bone. I used white wine, no stock,...
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Reviewed on Apr. 16, 2008 by
Emily
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