*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.
SO so so so GOOD! Loved this! This recipe was suggested to me and I adapted it for drumsticks. I did it just as the recipe calls for and it was delicious! I had the table all set platter fixed just right so I could add my photo BUT I went to get the camera and by the time I got back to the kitchen the hubs had already filled everyones plates! Arghhhhhhh! LOL there went my perfect shot. Thankfully I will make again and get my pic up there too!- - - Made this AGAIN for my brother cuz it was THAT good! Got a pic this time.... also again adapter for drumsticks.
Good! Instead of adding water I squeezed a whole lemon over the chicken and put the rinds into the chicken cavity. Had to uncover the pan and cook a bit longer than 90 minutes. Forgot the thyme. Pre-browning makes chicken look good!
I made this recipe for my family I served it over a bed of creamy rissoto. Although I did not make it exactly to specification I did not stray far from the original recipe. I seasoned the chicken prior to searing and instead of using 1/4 cup water I substituted with almost 1 cup of good Chardonnay wine. I also added the zest of the lemon with the thyme on top of the chicken. This was a superb recipe. You can never go wrong with the combination of lemon chicken butter and garlic. I fell my addition of the wine added another dimension of flavor to this already wonderful idea. Thank you!
Wow roasted garlic and super moist chicken. This was very yummy. I had this recipe recommended looking for recipes to use up a 1.5 lb bag of peeled garlic. No way I would have sat and peeled that much garlic. It almost got my bag to half. If making this recipe that is the way to go. The bag is between 2- 3 dollars at a whole sale club. When the recipe says to remove part of the cooking fat make sure to do that. The garlic produces plenty of liquid as it cooks down. I had my chicken in the oven 90 minutes but it got left another 30 minutes due to being busy. The one I used was around a med-lg size. After I took the foil off I thought the skin needed some crisping. I set the oven to 420 and put it back in the oven uncovered about 15 more minutes. I planned to take a pic but when I lifted it all of the meat fell right of the bone. For some that is a problem for me that equals super moist chicken. I think this will make good sandwiches with a piece of chicken and some of the smeared roasted garlic. It was tasty too. ty
This was really good and very easy. Next time I will really drain most of the oily base (as prescribed) and make sure that the seasonings are evenly spread over the chicken. I cooked two 5-pound birds at 375 degrees convection and they were done in less than 90 minutes. Garlic was mellow and fragrant.
The first time I made this I was disappointed with the lack of flavor. The next time I crushed 10 of the garlic cloves and that added a lot more flavor also used chicken stock and wine for the liquid. Yummy! Now I love it!