Ted Cavanaugh
Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.
Recipe information
Yield
4 Servings
Ingredients
4
green garlic bulbs
1
3½–4-pound chicken
Kosher salt, freshly ground pepper
1
cup peeled garlic cloves
1
lemon, cut into 8 wedges, seeds removed
½
cup olive oil
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Preparation
Preheat oven to 325°. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2½–3 hours. Serve chicken with garlic and lemon alongside.
Nutrition Per Serving
Calories (kcal) 770 Fat (g) 55 Saturated Fat (g) 11 Cholesterol (mg) 155 Carbohydrates (g) 16 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 52 Sodium (mg) 160