Garlic-Baked Chicken Recipe

This Garlic Baked Chicken recipe by Chef Jason is the perfect comfort food - herbaceous & flavorful, this dish will fill your home with amazing aromas of love.

Garlic Baked Chicken Recipe:

1 whole chicken 3.5 – 4lbs

1 bulb of garlic

2 sprigs fresh rosemary

1.5 tbs butter

Kosher salt

Fresh Cracked Pepper

Dried Thyme 1 tsp

Dried Marjoram 1 tsp

Dried Parsley 1 tsp

2 cups chicken stock

Directions:

Separate the garlic from the paper and stuff it along with the fresh rosemary inside the cavity of the chicken. Melt the butter and use a silicone brush to spread it evenly over its skin… do not miss any spots.

Before the butter hardens, sprinkle the chicken evenly with kosher salt, fresh cracked pepper, dried thyme, marjoram and parsley. Pour the chicken stock into the bottom of the pan.

Cook @ 350 degrees for 1.5 hours or until internal temperature reaches 175 degrees and the skin is golden brown and crispy. Reserve the stock and drippings for making gravy later. Let the chicken rest for 15 – 20 minutes before carving.

Gravy Recipe (optional)

Gravy (optional):

1 ½ Tbs butter

1 tsp white flour

Drippings from Chicken

1/3 cup milk

Kosher salt, fresh cracked pepper

Thyme and rosemary to taste

Squeeze of fresh lemon juice

Gravy Directions:

Melt the butter over low heat and then stir in the flour. Keep stirring until it reaches a golden-brown color and begins to smell like popcorn. Slowly pour in the drippings from the chicken and stir until it thickens. Once it thickens add milk and alternate with more drippings until the gravy reaches your desired thickness and consistency. Do not use all the milk at once. Ideally gravy should cover the spoon and run down slowly….it should be slightly thicker than water. Squeeze in a little lemon juice and season with kosher salt, fresh cracked pepper and herbs as needed.

*As an easy alternative to making gravy, you can also just use the drippings from the chicken.