Garlic-Rosemary Roast Chicken with Potatoes
By America's Test KitchenPublished on August 22, 2007
Time
2 hours, plus 1 hour brining
Yield
Serves 3 to 4
Ingredients
Chicken and Brine
½ cup table salt 10 cloves garlic, unpeeled3 sprigs fresh rosemary 1 whole chicken (about 4 pounds), giblets discardedGarlic-Rosemary Paste
2 teaspoons minced fresh rosemary 2 medium cloves garlic, minced or press through garlic press (2 teaspoons)⅛ teaspoon table salt ground black pepper 1 tablespoon extra-virgin olive oil plus extra for brushing chicken1 ½ pounds small red potatoes or Yukon Gold potatoes (2-inch), quartered10 cloves medium-large garlic, unpeeled1 ½ tablespoons extra-virgin olive oil ¼ teaspoon table salt ¼ teaspoon ground black pepper
Before You Begin
In this variation, the jus is omitted and the potatoes roast in the flavorful drippings. The roasted garlic cloves can be spread on bread and eaten alongside the chicken.
Instructions
- Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water and stir until salt is dissolved. Submerge chicken in brine and refrigerate 1 hour.
- Remove chicken from brine and pat dry with paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set V-rack in small roasting pan and lightly spray rack with nonstick cooking spray.
- Stir together rosemary, garlic, salt, 1/4 teaspoon pepper, and 1 tablespoon oil in small bowl. Rub about 1 1/2 teaspoons of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh by rubbing surface of skin (see illustrations 1 through 3, below). Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub all sides of chicken with 2 teaspoons oil and season with pepper. Set chicken breast-side down on prepared V-rack and roast 15 minutes.
- During first 15 minutes of roasting, toss potatoes, unpeeled garlic cloves, olive oil, and salt and pepper in medium bowl. After chicken has roasted 15 minutes, scatter potatoes and garlic in single layer in roasting pan; roast for another 15 minutes.
- Remove roasting pan from oven; decrease oven temperature to 375 degrees. Using tongs or wads of paper towels, rotate chicken breast-side up; brush breast with 1 teaspoon oil and stir potatoes. Continue to roast until chicken is medium golden brown and instant-read thermometer inserted into thickest part of breast and thigh registers about 160 and 175 degrees, respectively. Transfer chicken to large plate.
- While chicken rests, transfer potatoes and garlic to large paper towel-lined plate and pat with additional paper towels. Carve chicken and serve with potatoes and garlic.
for the chicken and brine
for the paste
Time
2 hours, plus 1 hour briningYield
Serves 3 to 4Ingredients
Chicken and Brine
½ cup table salt
10 cloves garlic, unpeeled
3 sprigs fresh rosemary
1 whole chicken (about 4 pounds), giblets discarded
Garlic-Rosemary Paste
2 teaspoons minced fresh rosemary
2 medium cloves garlic, minced or press through garlic press (2 teaspoons)
⅛ teaspoon table salt
ground black pepper
1 tablespoon extra-virgin olive oil plus extra for brushing chicken
1 ½ pounds small red potatoes or Yukon Gold potatoes (2-inch), quartered
10 cloves medium-large garlic, unpeeled
1 ½ tablespoons extra-virgin olive oil
¼ teaspoon table salt
¼ teaspoon ground black pepper
Test Kitchen Techniques
Ingredients
Chicken and Brine
½ cup table salt
10 cloves garlic, unpeeled
3 sprigs fresh rosemary
1 whole chicken (about 4 pounds), giblets discarded
Garlic-Rosemary Paste
2 teaspoons minced fresh rosemary
2 medium cloves garlic, minced or press through garlic press (2 teaspoons)
⅛ teaspoon table salt
ground black pepper
1 tablespoon extra-virgin olive oil plus extra for brushing chicken
1 ½ pounds small red potatoes or Yukon Gold potatoes (2-inch), quartered
10 cloves medium-large garlic, unpeeled
1 ½ tablespoons extra-virgin olive oil
¼ teaspoon table salt
¼ teaspoon ground black pepper
Test Kitchen Techniques
Ingredients
Chicken and Brine
½ cup table salt
10 cloves garlic, unpeeled
3 sprigs fresh rosemary
1 whole chicken (about 4 pounds), giblets discarded
Garlic-Rosemary Paste
2 teaspoons minced fresh rosemary
2 medium cloves garlic, minced or press through garlic press (2 teaspoons)
⅛ teaspoon table salt
ground black pepper
1 tablespoon extra-virgin olive oil plus extra for brushing chicken
1 ½ pounds small red potatoes or Yukon Gold potatoes (2-inch), quartered
10 cloves medium-large garlic, unpeeled
1 ½ tablespoons extra-virgin olive oil
¼ teaspoon table salt
¼ teaspoon ground black pepper
Test Kitchen Techniques
Why This Recipe Works
For the perfect garlic-rosemary roast chicken recipe, we wanted to harness the flavors of garlic and rosemary and unite them with a perfectly roasted chicken. To accomplish this, we brined the chicken in a saltwater solution flavored with garlic and rosemary and then rubbed a mixture of raw garlic, fresh rosemary, and olive oil beneath the skin for robust but not raucous flavor.
Before You Begin
In this variation, the jus is omitted and the potatoes roast in the flavorful drippings. The roasted garlic cloves can be spread on bread and eaten alongside the chicken.
Instructions
- Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water and stir until salt is dissolved. Submerge chicken in brine and refrigerate 1 hour.
- Remove chicken from brine and pat dry with paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set V-rack in small roasting pan and lightly spray rack with nonstick cooking spray.
- Stir together rosemary, garlic, salt, 1/4 teaspoon pepper, and 1 tablespoon oil in small bowl. Rub about 1 1/2 teaspoons of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh by rubbing surface of skin (see illustrations 1 through 3, below). Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub all sides of chicken with 2 teaspoons oil and season with pepper. Set chicken breast-side down on prepared V-rack and roast 15 minutes.
- During first 15 minutes of roasting, toss potatoes, unpeeled garlic cloves, olive oil, and salt and pepper in medium bowl. After chicken has roasted 15 minutes, scatter potatoes and garlic in single layer in roasting pan; roast for another 15 minutes.
- Remove roasting pan from oven; decrease oven temperature to 375 degrees. Using tongs or wads of paper towels, rotate chicken breast-side up; brush breast with 1 teaspoon oil and stir potatoes. Continue to roast until chicken is medium golden brown and instant-read thermometer inserted into thickest part of breast and thigh registers about 160 and 175 degrees, respectively. Transfer chicken to large plate.
- While chicken rests, transfer potatoes and garlic to large paper towel-lined plate and pat with additional paper towels. Carve chicken and serve with potatoes and garlic.
for the chicken and brine
for the paste
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