Don’t be scared of the seemingly huge amount of garlic in this dish; as it cooks, the garlic perfumes the chicken and turns into a sweet paste.
Honey-Garlic Roasted Chicken
Makes 4 to 6 servings
- 1 (4-pound) whole chicken, giblets discarded
- 3 tablespoons vegetable oil, divided
- 4 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 40 cloves garlic (about 4 heads), peeled and divided
- 4 sprigs fresh thyme, divided
- 4 sprigs fresh rosemary, divided
- 4 sprigs fresh sage, divided
- 1 medium orange, quartered
- 2 heads garlic, halved
- ½ cup honey
- 2 tablespoons fresh orange juice
- 2 tablespoons Worcestershire sauce
- Garnish: fresh sage, fresh rosemary
- Pat outside and cavity of chicken dry. Brush outside of chicken with 1 tablespoon oil; sprinkle salt and pepper all over outside and cavity of chicken and under skin. Let stand at room temperature for 1 hour.
- Preheat oven to 375°.
- Pat chicken dry again. Stuff cavity with 6 cloves garlic, 2 sprigs thyme, 2 sprigs rosemary, and 2 sprigs sage; tie legs with butcher’s twine.
- In a 12-inch enamel-coated cast-iron braiser, toss together orange, halved garlic heads, remaining 34 garlic cloves, remaining 2 sprigs thyme, remaining 2 sprigs rosemary, remaining 2 sprigs sage, and remaining 2 tablespoons oil until combined. Place chicken on top of garlic mixture.
- Bake until chicken is golden brown and an instant-read thermometer inserted in thickest portion of chicken registers 160°, about 1 hour, rotating pan and stirring garlic mixture once halfway through baking.
- In a small bowl, stir together honey, orange juice, and Worcestershire; brush three-fourths of mixture onto chicken.
- Continue baking until an instant-read thermometer inserted in thickest portion of chicken registers 165° to 170°, 5 to 8 minutes more. (Watch chicken so honey mixture does not burn.) Brush chicken with remaining honey mixture, and baste with pan drippings. Let stand for 20 minutes before serving. Garnish with sage and rosemary, if desired.
KITCHEN TIP-Squeeze out the caramelized cloves from the heads of garlic and spread onto crusty bread to serve alongside the chicken.