*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I found this similar recipe on the garlic bag. It used only olive oil 1/4 cup. It included also 1/2 cup white wine 1/4 cup dry vermouth juice of one lemon 1 tsp of dried oregano and minced fresh parsley. After putting all the ingredients on the chicken place in a covered roasting pan 40 minutes on 400 then uncovered for another 30 to 35 minutes and it was delicious. Thanks for providing this recipe and I hope you try it with the extra ingredients.
The first time I made this even with all the garlic the chicken hadn't picked up much flavor. I made it a second time rubbing the chicken with more herbs and such. Then after it was baked pulled out the garlic to puree together with just a touch of melted butter - to poor over everything. Amazing. And perfect to sop up with a big fluffy roll.
I received a dutch oven for Christmas (thanks mom!) and this recipe turned out wonderfully in it. I used about 30 cloves of garlic minced. After browning the bird I tossed in the garlic returned the bird to the pan then added halved white potatoes a yellow onion quartered and two carrots cut into large pieces. I then added the remaining ingrediants for the original recipe topped the pot with the lid and put into the preheated oven. This chicken as small so it cooked in about an hour and the aroma that filled the house was amazing. I let the bird rest for ten or so minutes before removing from the pan. I put the veggies in another bowl to serve alongside and to make a quick gravy added a can of campbell's wild mushroom condensed soup mix to the butter/garlic/olive oil drippings. My husband loved the meal. Thanks!
This recipe was very good and very easy. One of the few reliable one-pot wonders. The only difference is that I used minced garlic since my family LOVES garlic. Minced garlic is much more potent. I would have like the skin to be a bit crispy but with the amount of liquid that's released I would have had to taken the chicken out of the dutch oven and crisped it on a cookie sheet. Nevertheless this was very good.
This was a huge hit for me and my girlfriend. I used a roasting bag with the chicken. I browned the chicken in the pan with the butter and olive oil then just added the spices and the lemon juice and water straight into the bag with the chicken then added the garlic to the pan to start extracting the flavor and then added that to the bag well. After the chicken was finished cooking I took the bag out and dumped the contents into a bowl and mashed the garlic and mixed that up. It made a perfect sauce for the chicken. It is my new favorite recipe and I will sure be making this again for my parents.