This recipe was handed down to me from a woman I used to baby sit for. She made her "Saucy Chicken" for us for dinner, and I immediately knew this wasn't a regular roasted chicken -- I was absolutely blown away and told her I needed the recipe. I add a lot more garlic to my version, and I always make sure to mince the garlic and add it to the olive oil bath. Once you make it, you will see why! —Kate Kudish
Chicken - whole, organs and neck removed
Head of Garlic
Olive Oil - A lot of it!
Course Sea Salt
In This Recipe
Pre-heat oven to 430 degrees.
Rinse chicken all over with water (including inside the cavity).
Dry and place breast-side down in a roasting pan that leaves about 1 inch of space on the sides of the chicken.
Pour olive oil liberally over the entire back of the chicken.
Liberally add salt, pepper, and garlic powder to the entire back of the chicken.
Turn the chicken breast-side up.
Pour olive oil liberally over the entire breast-side of the chicken.
Liberally add salt, pepper, and garlic powder to the entire breast-side of the chicken.
Using a sharp knife, cut the garlic head in half horizontally, and place both halves in the cavity of the chicken. Add a few cloves of minced garlic into the olive oil bath.
Do not tie its legs.
If you want a more citrusy taste, cut a lemon or orange in half horizontally, squeeze some of the juice into the cavity of the chicken and then place the halves into the cavity.
Double check that there is enough olive oil at the bottom of the pan. It should be about an inch.
Place into the oven and bake for 1 hour. Oil should be sizzling and popping with a brown caramel color once the chicken is done. The legs should also move freely.
Move it to the table, let it rest for 5 minutes and carve.
Once you have carved the chicken, move the bath of bubbling garlicky olive oil to the table, and let your guests dip the French Baguette right into the leftover sauce.