March 14, 2011

Juicy Garlic Roasted Chicken


I really enjoyed making the Black Turkey a couple months ago, but it takes so long! Luckily, there's this smaller fowl called a chicken.

This chicken is so so juicy and so so tender. It practically falls right off the bone. If you wanted to cut down on the buttery spread, you could, but remember that that is what is keeping it moist more than anything.

And it's so simple! So few ingredients, so little time and effort on your part. Just for fun I threw in some veggies to roast and catch the juices underneath. Cutting all those up definitely took the most time.

I mean when you're cooking for two people most of the time, a giant turkey lasts a while! Heck, a whole chicken lasts for a couple meals too, but we love leftovers. Yes we do!


1 (3 pound) whole chicken, giblets removed
salt and pepper to taste
2 tablespoon garlic powder, or to taste
1/2 cup Smart Balance, divided
6 whole garlic cloves and 1 sliced clove


1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with garlic powder. Place 3 tablespoons Smart Balance in the chicken cavity. Arrange dollops of the remaining SB around the chicken's exterior. Place sliced garlic in the chicken cavity.

3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

No comments:

Post a Comment