Time 1h45m Number Of Ingredients 9 Steps:
Prepare the vegetables if using them. Slice the garlic bulbs in half. Place bacon grease and butter in a small bowl. Microwave the butter and bacon grease, in 10 second intervals, until melted. Stir to combine. Line a roasting pan with aluminum foil. Separate onion slices into rings and cover the bottom of the pan with the rings. Place chicken in center of pan. Pat dry with paper towels. Remove any giblets that might be inside the cavity or neck of the chicken. Save for later. Place the garlic halves inside the chicken. Gently lift skin from meat of chicken. Spoon some of the butter mixture under the skin of the chicken. Tie the legs of the chicken together. Tuck the wings under the body of the chicken. Brush the remaining butter over the outside of the chicken. Add salt. Add black pepper. Spread vegetables around outer edges of pan. Place in pre-heated oven at 375F degrees. After 45 minutes, baste the chicken with pan juices about every 15 minutes until done. Roast chicken for about 90 minutes total, or until internal temp reaches 165F degrees. Insert digital thermometer into thickest part of chicken thigh and breast to test for doneness. Remove chicken from oven when done. Let rest 15-20 minutes before carving. Enjoy!
Time 1h10m Yield 5 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the ‘pockets’ between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the ‘pockets’ on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.) Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the ‘stuffing’, carve and serve.
Time 2h15m Yield 4 servings Number Of Ingredients 8 Steps:
Heat the oven to 375 degrees F and arrange a rack in the middle. Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity. Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour. Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more. Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
Time 1h10m Yield 5 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the ‘pockets’ between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the ‘pockets’ on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.) Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the ‘stuffing’, carve and serve.
