Italian oven roasted garlic chicken [learn recipe in under 5 mins]

This week on Livin’ da Silva Loca, I made a tender and juicy whole oven roasted chicken with fresh rosemary and lots of garlic. It’s stuffed with extra flavours including pieces of lemon. Great for Sunday dinner. Goes great with baked scallop potatoes or a simple rice and salad.

Hope you try the recipe. Please let me know how it turns out. If you have a special recipe that you’d like to share with me, I would love learn how to make it and share it on my channel.

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Until next week. Appreciate you.

Tchau

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Ingredients:

• 3 to 3-1/2 pound whole broiler-fryer chicken
• 3 tablespoons butter, melted
• 3 cloves garlic minced, 3 teaspoon crushed (use bottle)
• 3/4 teaspoon salt, or to taste
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 stalk scallion
• 1/4 teaspoon lemon pepper seasoning, or you can also use fresh ground black pepper or Italian
seasoning
• 1 lemon, quartered
• 3 fresh rosemary sprigs
• 4 cloves garlic, pealed.

Baking Instructions

1. Preheat oven to 450˚F. or 340 degrees celcius
2. Remove giblets from inside of the chicken’s cavity. – If your chicken still has it inside.
3. Wash chicken with lemon really well. Thoroughly dry the chicken with paper towels.
4. Place chicken, breast side up, in a baking dish. You can use any baking dish that fits and is
meant to use in the oven.
5. Brush chicken with melted butter.

(baking tip)*
If you take some butter and push it under the skin of the chicken, this helps to prevent the skin
from drying out as it bakes.
6. Sprinkle or rub minced garlic all over chicken.
7. In a small bowl combine salt, basil, thyme, and lemon pepper; rub onto the outside of the
chicken. Also add a teaspoon of turmeric mixed in a tablespoon of olive olive and brush this all
over the outside and put some in the cavity of the chicken. This will help to give it that nice
yellowish/golden colour when it’s baked. (I am using the Brazilian dende oil) which I mentioned
in my previous video. You can check out, I’ve added the link to that video in the description.
8. Add some salt to the inside of the cavity and fill the cavity with lemon slices, rosemary, and
garlic cloves.
9. Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken.
10. Put chicken in pan with ½ cup of water
11. Roast, uncovered, for 10 minutes.
12. Reduce oven temperature to 350˚F convection oven or regular oven 250 degrees celcius and
continue to cook until done; about 1 more hour and 30 minutes, or until internal temperature
of chicken reaches 165˚F or 75 degrees. If you have a food thermometer. If you don’t have one,
you can use a knife and make a small cut inside the chicken if it bleeds or is still red inside.
Also, if the water is drying out you can add another ½ cup of water while in the oven. Wear oven
mittens or gloves so you don’t burn yourself. Leave for another 10-15 mins.
14. Remove from oven. Base the chicken with the juices from the pan.
15. Let rest for about 15 to 20 minutes .

What to have with it?
As a side dish you can do some plain rice or some oven baked scallop potatoes with cheese
and salad. I’ll make this recipe in an upcoming episode.

Thanks again for watching until next week.