Roast Chicken Dinner with Roasted Garlic Gravy

Name: Roast Chicken Dinner with Roasted Garlic Gravy
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 stick softened butter; 4 kilograms chickens, washed and dried; 1 Tbsp fennel seeds or fennel pollen; 4 Tbsps chopped fresh thyme leaves; 283 grams box frozen artichoke hearts, defrosted, well drained and halved; 2 heads garlic; 1 lemon, halved; 2 limes, halved; 4 servings Extra-virgin olive oil, for liberal drizzling; 4 smalls onions, peeled and quartered, attached at root end; 12 smalls potatoes, halved; 6 sprigs rosemary, leaves finely chopped; 4 servings Salt and freshly ground black pepper

Roast Chicken Dinner with Roasted Garlic Gravy might be just the main course you are searching for. This recipe makes 4 servings with 2826 calories, 189g of protein, and 181g of fat each. This recipe covers 72% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 2 hours. If you have artichoke hearts, onions, potatoes, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.

Instructions

Preheat the oven to 475 degrees F.

Equipment you will use

Oven

Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.

Ingredients you will need

Salt And Pepper

Chicken

Butter

Thyme

Dry Seasoning Rub

Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting.

Ingredients you will need

Clove

Garlic

Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan.

Ingredients you will need

Extra Virgin Olive Oil

Rosemary

Salt And Pepper

Potato

Whole Chicken

Garlic

Onion

Equipment you will use

Roasting Pan

Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string.

Ingredients you will need

Fennel Seeds

Whole Chicken

Clove

Garlic

Juice

Lemon

Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel.

Ingredients you will need

Artichoke

Potato

Fennel

Equipment you will use

Frying Pan

Remove the chicken to a cutting board.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture.

Ingredients you will need

Whole Chicken

Potato

Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.

Ingredients you will need

Roasted Garlic

Whole Chicken

Bread

Equipment you will use

Frying Pan

For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes.

Ingredients you will need

Clove

Garlic

Juice

Lime

Equipment you will use

Roasting Pan

Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.

Ingredients you will need

Meat

Bone