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Clinton Kelly's Fall Roasted Chicken

Fall Roasted Chicken Clinton Kelly
Chicken with 40 Cloves of Garlic
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by :
Fall Roasted Chicken Recipe: Roasted garlic takes chicken to an entirely new level. Pair with carrots and parsnips for a hearty dish.
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ingredients
  • 40 cloves Garlic (peeled)
  • 1/2 bunch Parsley (chopped)
  • 1 teaspoon ground Cinnamon
  • 1 whole Chicken
  • Salt and freshly cracked Black Pepper
  • Extra Virgin Olive Oil
  • 2 Carrots (cleaned and roughly chopped)
  • 1 Parsnips (cleaned and roughly chopped)
  • 2 Celery Ribs (roughly chopped)
  • 1 Red Onion (roughly chopped)
  • 1 cup White Wine
  • 3 tablespoons Butter
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    40 cloves Garlic (peeled)
    1/2 bunch Parsley (chopped)
    1 teaspoon ground Cinnamon
    Salt and freshly cracked Black Pepper
    Extra Virgin Olive Oil
    1 whole Chicken
    Preheat oven to 450 degrees F. Muddle together 5 cloves of garlic, parsley, cinnamon, salt, pepper and a drizzle of olive oil to form a paste. Loosen the skin of the chicken and rub the paste under the skin of the thighs and breast. Drizzle the chicken with olive oil and season with salt and pepper.
  • 2
    2 Carrots (cleaned and roughly chopped)
    1 Parsnips (cleaned and roughly chopped)
    2 Celery Ribs (roughly chopped)
    1 Red Onion (roughly chopped)
    Toss the remaining garlic and vegetables with olive oil and season with salt and pepper. Place the vegetables in a large cast iron pan or rimmed baking dish. Place seasoned chicken on top of vegetables. Transfer the pan to the oven and allow to roast for 45 to 60 minutes or until an instant-read thermometer reads 160 degrees when inserted into the thigh.
  • 3
     
    Remove pan from the oven and transfer the chicken to a cutting board to rest. Using a slotted spoon remove vegetables to a serving platter. If using a cast iron pan to roast, place the pan on the stove over medium heat. If using a baking pan pour juices into a sauté pan and heat over medium.
  • 4
    1 cup White Wine
    3 tablespoons Butter
    Deglaze the pan with some white wine and whisk in the butter to create a sauce. Adjust seasoning to taste.
  • 5
     
    Cut up chicken and plate over roasted vegetables. Drizzle with sauce to serve.

    Helpful Tips:
    1. The chicken absorbs maximum flavors when you put the spice mix under the skin.
    2. The internal temp of the chicken should be 160 degrees.
 
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