Someone once uttered the phrase “that’s too much garlic.” It was like they were speaking English, but the words just didn’t make sense. What is this thing “too much garlic?” Is this even possible?!
I have agreed to still like this person, but it has taken a lot of time to get over that statement. In any case, it doesn’t change my love of garlic and the generous quantities I use in my cooking.
This chicken dish is quite the example of that. Whole cloves of garlic roasting alongside sweet carrots in a bath of lemony, wine-y, chicken-y, herby juices creates a rich and flavorful broth that you’ll slurp straight up when no one is looking. Or maybe you don’t care and do it front of others. Whatever. It’s good.
Despite the large quantities of garlic in this recipe, because they are left whole, the flavor is rather mellow. Instead you get these nuggets that are roasted until they are almost creamy on the inside with a nutty flavor that has only a hint of its garlicky past life.
Roast Chicken with Garlic and Carrots Recipe
- 4-5 lbs. chicken pieces, preferably skin on
- 2 lbs. carrots, peeled and cut into chunks
- Lots and lots of whole, peeled garlic cloves (I used about 2 dozen)
- 2 tsp. + 1 tsp. dried oregano, Greek preferred
- 1/4 c. extra virgin olive oil, plus extra for drizzling
- 1 Tbsp. finely chopped garlic
- 1/4 c. lemon juice
- 1/4 c. white wine
Preheat oven to 400 F.
Put carrots and whole garlic cloves in a large bowl. Sprinkle the 1 tsp. of dried oregano and a little salt, and drizzle a little olive oil over the contents. Mix everything together until the carrots and garlic are evenly coated. Spread the vegetables evenly in a roasting pan that is just large enough to hold the chicken pieces.
Put the 2 tsp. oregano, 1/4 cup olive oil, chopped garlic, lemon juice, wine, and about 1/2 tsp. salt into the bowl and mix together. Take each piece of chicken and dredge it through the liquid on both sides then place it over the carrots and garlic. When all chicken pieces have been dunked into the liquid, pour the remaining liquid evenly over the chicken and exposed carrots. Smooth the oregano and chopped garlic on the chicken skin to coat them as evenly as possible.
Place chicken into the oven and roast for 45 minutes, or until juices are no longer pink. Remove from the oven, put the chicken on a platter, scoop out the garlic and carrots into a serving bowl, and pour the juices into a gravy boat or small pitcher. Oh wait, is anybody looking? Or do what I do and serve straight from the roasting pan. Pour the juices over the chicken and veggies, and chow down!
You may find yourself with leftover “broth” after all the rest has been eaten. Don’t even think of sending it down the drain! I keep a container in the freezer that I add juices from all sorts of roasts to (keep anything from seafood separate), no matter how little is left. When I make soups or stews, I will defrost the liquid and use it in place of some of the broth the recipe calls for. Instant flavor boost!! Also, keep your bones for making quick and easy bone broth! I keep a tub in the freezer for that, too, and when it’s full it’s broth making time.