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Author Notes: 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
- 4 pounds Chicken - whole, organs and neck removed
- 1 Head of Garlic
- Olive Oil - A lot of it!
- Course Sea Salt
- Garlic Powder
- French Baguette
- Lemon (Optional)
- Orange (Optional)
- 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.