Slow-Roasted chicken with lots of garlic

Garlic is one of my old-time food loves. Growing up Italian, it was always around and I came to love it. As an adult, I had roasted garlic for the first time and feel in love with that a swell. So whenever I see a recipe that talks about lots of garlic, like this one from Bon Appetit, I’m interested.

Try skinless chicken breasts instead of the whole chicken to cut the fat.

Slow-roasted chicken with all the garlic was the headline in the BA newsletter I received recently. I had to click through. As with most recipes I see, I’d make some modifications to make it lower-fat and lower-salt. Use chicken breasts instead of a whole chicken as the recipe calls for.

And leave out the added salt, with all that garlic and lemon juice too, who needs it?

The ingredients listed on the recipe page are:

4 green garlic bulbs
1 3½–4-pound chicken
Kosher salt, freshly ground pepper
1 cup peeled garlic cloves
1 lemon, cut into 8 wedges, seeds removed
½ cup olive oil

You’ll have to adjust your cooking time for breasts instead of a whole chicken as well, I’d say an hour would do it, but keep watch and test it yourself. Click here for the rest of the recipe instructions.

John