Bistro Roast Chicken

18 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield
2 servings (serving size: 1 leg quarter and 1 garlic head)
By Karen Levin
January 1999
RECIPE BY Cooking Light

Serve the roasted heads of garlic on the side of this Bistro Roast Chicken dish. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

Ingredients

  • 2 chicken leg quarters (about 1 1/2 pounds)
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 whole garlic heads

Nutritional Information

  • Calories 358
  • Caloriesfromfat 38%
  • Fat 15.2g
  • Satfat 3.5g
  • Monofat 7g
  • Polyfat 2.9g
  • Protein 33.7g
  • Carbohydrate 22.4g
  • Fiber 1.3g
  • Cholesterol 100mg
  • Iron 4mg
  • Sodium 682mg
  • Calcium 165mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Step 3

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

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Ratings & Reviews

aeroncaskb's Review

AtotheJ
February 10, 2010
This was excellent! (I'm normally not a big roasted chicken fan) I doubled all the herbs and added minced garlic to the rub, but didn't change anything else. Chicken was very moist and flavorful. Cooking time was fairly accurate. Great with warmed brie, roasted garlic and a baguette!

Branch's Review

MichelleS
February 14, 2011
This is incredibly good. I followed the recipe to the letter and served it with Mashed Sweet Potatoes w/ Marsala and haricot verts. Do yourself a favor, prepare this chicken for dinner one night very soon and many times thereafter.

AtotheJ's Review

anncfd
February 16, 2010
350F for 40 minutes then 450F for 30 minutes? Is this a smoke detector test or a chicken recipe? Consider skipping the 450F and broil the chicken until the skin is crispy. Also halve the herb mix or at least the salt. Then this is delicious.

sedutta's Review

migoldbe
February 13, 2012
Made this with a whole chicken and was wonderful. I skipped the roasted garlic "sauce" and just added some minced garlic into the butter-herb mixture. I also added a tsp of dijon mustard to it. Was very easy and tasted great!

lperejma's Review

KaayGeee
February 18, 2013
N/A

shaeville's Review

Branch
February 04, 2009
So easy and so rewarding! I would try with any piece of chicken with skin!

ktjpsmom's Review

Mg21800
February 08, 2012
This has been my Valentine's meal every year since it first appeared in C L in 1999. My husband loves it, I love it. I always think of a line from the article that accompanied the recipes. "Imagine the bons mots tripping over your tongue as you gesticulate with a crispy pomme frite."

migoldbe's Review

lperejma
February 13, 2011
Easy and delicious. This is perfect for a date night.

Mg21800's Review

vbak66
September 20, 2011
Excellent and very easy. Will skip the roasted garlic next time, though.

MelissaIngram's Review

jelibeann
February 05, 2010
This was fabulous and easy. The chicken cooked evenly and the herb mixture tasty. Did not make the garlic as I didn't have enough on hand. Served with balsamic glazed brussel spouts and spaghetti squash w/ olive oil and grated parmesan. Will do again.
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