Slow Roasted Two Temp Garlic Chicken

This is a great, easy roast chicken that has a crispy skin and tastes incredible! sometimes, if i have the time, i brine the bird first, use your favorite brine recipe for that. Please use kosher salt, there is a big difference. Also, watch your broth, i found that i have to add about another cup so the bird doesn't dry out. I have also added the garlic to mashed potatoes rather than serving the garlic heads with the chicken. Either way, this chicken is a real winner! From food network.

Steps

Heat the oven to 375 degrees f and arrange a rack in the middle.

Mix together salt and pepper in a small bowl and set aside.

Pat chicken dry and rub all over with 1 of the garlic heads.

Rub all over with oil and season with salt and pepper.

Place 1 garlic head and 1 lemon half in the chicken cavity.

Arrange remaining garlic , lemon , and onion on the bottom of a 3 to 4-quart baking dish to create a bed.

Place chicken on top , add broth to baking dish , and cover tightly with foil.

Roast until chicken reaches 135 to 140 degrees f on an instant-read thermometer , about 1 hour.

Remove foil , brush chicken with pan juices , and increase oven temperature to 450 degrees f.

Roast , basting occasionally , until temperature of chicken on inner thigh is 165 degrees f , skin is golden brown , and juices run clear , about 30 to 40 minutes more.

Let rest 10 minutes before carving.

Meanwhile , pour pan juices into a small saucepan and simmer over medium heat until thickened , about 7 to.

Ingredients

kosher salt, fresh ground black pepper, chicken, garlic, olive oil, lemon, yellow onion, low sodium chicken broth