Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable underneath skin that crackles. The green garlic has a mild, fresh flavor (much less bite than regular garlic, but you can use that here too). As the chicken cooks, the green garlic dries out and turns into a crispy crumb topping.