A Garlic Roast Chicken Recipe That’s Crispy, Caramelized, and Blistered to Perfection

Garlic Roast Chicken Recipe
Serves 4 to 6

Ingredients:
1 whole head garlic
1 free-range, organic, or kosher roasting chicken (about 5 pounds)
1 bunch green onions, trimmed
½ cup soy paste or oyster sauce

Instructions:
Step 1: Place an oven rack in the bottom third of the oven and another one just below that. Line a baking sheet with foil and place it on the lower rack to catch any spattering. Preheat the oven to 425 degrees while you prepare the bird. Select a roasting pan that will hold the chicken snugly and has sides at least 2 inches high. For a suggestion on how to peel the garlic cloves effortlessly, see the Tip below
Step 2: Wipe the bird dry inside and out with paper towels. Fold the wings under themselves. Stuff the green onions into the bird’s cavity. Use your fingers to carefully separate the skin over the breast and thighs from the meat. Slide the peeled garlic evenly under the skin. Don’t truss the legs, just leave them sprawling open.

Step 3: Set the bird into the roasting pan and then on the oven rack. Roast for about 15 minutes, then turn down the heat to 375 degrees, without opening the oven door. After 30 minutes, brush some of the paste or sauce over the chicken, being sure to coat the breast area thoroughly. Then continue roasting, basting the chicken every 15 minutes or so with the paste or sauce and then the juices. The chicken is done when an instant-read thermometer stuck in the thigh reaches 165 degrees, about 60 to 75 minutes. The sugar in the paste or sauce will blacken on the skin by this time, but don’t be alarmed, as it will still taste delicious.

Step 4: Remove the bird from the oven, tent a piece of foil over it, and let it rest uncovered for at least 30 minutes. To serve, discard the green onions and skim the fat from the pan juices, if you like. Gently tear the chicken apart and serve it with the cooking juices alongside anything from steamed rice and stir-fried vegetables to French bread and a salad. And, by the way, those juices are especially good the next day when they’ve chilled into a divine, savory Jello.

Tip:I don’t remember where I first read of this, but a great way to peel a whole bunch of garlic is to break up the head into cloves. Put these in a microwave- safe bowl and microwave on high for around 15 to 30 seconds, or until you begin to hear popping sounds from the garlic. Remove the bowl and wait a minute or two for the garlic to cool, and then slip the garlic cloves out of their sheaths.