Roasted Chicken with Garlic, Garlic, and MORE Garlic

Yet another recipe I want to try with one of the two chickens currently in our big freezer. I'm interested in getting a nice cripsy skin on my next roasted chicken. Hopefully this recipe will get me there!

Crispy Roasted Garlic Chicken Recipe
(Original recipe, with method adapted from Cooks Illustrated)

Ingredients:

•1 (3-4 pound) whole chicken (giblets removed and discarded, if included)
•10 cloves garlic, minced (about 2 Tbsp.)
•2 Tbsp. butter, melted
•salt and freshly ground black pepper
Method:

Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.

Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.

Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.

(Optional: Cover and refrigerate for 12-24 hours.)

Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under, and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.

Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.

Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.

Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.

Possible Lunch Recipe

I'm posting this recipe so that I'll remember to try it later! I think it would make a nice lunch dish with some chicken.

Sesame Noodles Recipe(Adapted from Pioneer Woman)

Ingredients:
1 lb. (16 oz.) linguine or spaghetti, cooked according to instructions
1/4 cup soy sauce
3 cloves garlic, minced
2 Tbsp. grated fresh ginger (or 1/2 tsp. ground ginger)
2 Tbsp. rice vinegar (or red wine vinegar)
2 Tbsp. sesame oil
1 Tbsp. canola oil
1/2 teaspoon hot chile sauce or hot chili oil
1/2 cup green onions, sliced thin
lots of freshly ground black pepper

Method:
To make dressing, combine soy sauce, garlic, vinegar, sesame oil, hot chili sauce and canola oil in a small bowl until combined.

Cook pasta until al dente. Drain, and toss with the dressing. Sprinkle with green onions and toss.
Serve immediately, or refrigerate and serve chilled.

Ali’s Tip:
I opted to make these without peanut butter or peanuts this time around. But if you’d like to turn these into “peanut-sesame noodles”, just add 2 Tbsp. of peanut butter into the dressing. And then if you’d like, add in some extra peanuts with the green onions at the end.