Chicken with Roasted Garlic Sauce
Chicken with Roasted Garlic SauceThere’s something about this roasted garlic sauce that just takes dinner to the next level. It truly brings out the best in anything it touches— especially this whole roasted tender chicken.
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Calories: 610kcal
Chicken with Roasted Garlic Sauce
Equipment
- Braiser Dutch oven, cast iron skillet, or small roasting pan
- Kitchen shears for spatchcocking chicken
Ingredients
- 5 lbs whole chicken
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon kosher salt (PLUS 1 teaspoon )
- ½ tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon za'atar
- ½ teaspoon black pepper
- 2 whole garlic head
- 1 teaspoon avocado oil (for each whole garlic head)
- ¼ teaspoon kosher salt (for each whole garlic head)
- 1 cup chicken broth (or stock - low sodium)
Instructions
- Preheat your oven to 425°F. Combine all seasoning in a small bowl and set aside.
- Rinse the chicken under cold water and pat it dry thoroughly with paper towels to remove any excess moisture. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Discard the backbone and press down on the chicken to flatten it. Here's a step-by-step guide on how to spatchcock the chicken.
- Season the chicken generously with garlic powder, onion powder, kosher salt, dried thyme, za’atar, black pepper, and smoked paprika. Be sure to season both sides.
- Slice the tops off the two whole garlic heads to expose the cloves. Drizzle with a little avocado oil and season with kosher salt and wrap each garlic head tightly in aluminum foil.
- Place the seasoned chicken in the preheated oven for 25 minutes then reduce the oven temperature to 400 degrees and continue roasting the chicken. Now, place the garlic in the oven alongside the chicken for roasting. The garlic will roast for about 25-30 minutes or until soft and fragrant. The chicken will roast until the internal temperature reaches 165°F at the thickest part of the breast. Baste the chicken occasionally with its own juices to keep it moist, especially around the breast.
- Once garlic is slightly golden brown and cloves are soft, remove the garlic heads from the oven. Let them cool slightly before squeezing the cloves out of their skins. Set the garlic aside.
- When chicken is done, place it on a clean plate and set aside. Squeeze the roasted garlic cloves out of their skin into the skillet. Then, pour it all into a Nutribullet or blender and blitz for a few seconds until smooth. Pour the garlic sauce back into the skillet then add the roasted chicken back to the skillet. Now, drizzle some of the sauce over the top of the chicken and put back in the oven for 3-4 minutes.
- Serve with your favorite side dishes and don't hesitate to drizzle extra sauce over them for added flavor.
Notes
- Use the pan juices from the cooked chicken as the base for your sauce. If you notice the pan juices are running low as the chicken nears the end of its cooking time, add about 1 cup of chicken broth or stock, so you’ll have plenty of liquid to create a delicious sauce.
- Roast the garlic until it’s golden and soft but not overly browned. This helps bring out its natural sweetness without bitterness, giving the sauce a rich, mellow flavor.
- Taste the sauce before pouring it back into the skillet and adjust salt, pepper, and any other seasonings to your preference.
Nutrition
Calories: 610kcal | Carbohydrates: 3g | Protein: 51g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 205mg | Sodium: 1428mg | Potassium: 575mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 834IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 3mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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