Slow-Roasted Chicken with All the Garlic

garlic lemon chicken

Alison Roman

4 Servings

Source

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

Method

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.