Unusual recipes

Green-Garlic-Rubbed Buttery Roast Chicken

Green-Garlic-Rubbed Buttery Roast Chicken

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Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable underneath skin that crackles. The green garlic has a mild, fresh flavor (much less bite than regular garlic, but you can use that here too). As the chicken cooks, the green garlic dries out and turns into a crispy crumb topping.


  • 1 3½–4-lb. whole chicken, patted dry
  • Kosher salt, freshly ground pepper
  • 8 green garlic stalks, dark green tops removed, divided
  • 6 Tbsp. unsalted butter, room temperature
  • 1 Tbsp. finely grated lemon zest
  • ¼ cup extra-virgin olive oil

Recipe Preparation

  • Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting.

  • Place a rack in middle of oven; preheat to 325°. Coarsely chop 4 green garlic stalks; transfer to a food processor. Pulse until very finely chopped. Add butter and zest and pulse until almost smooth. Cut remaining 4 green garlic stalks in half lengthwise; set aside.

  • Pat chicken dry again with paper towels (this will help the butter adhere and get the skin nicely browned). Smear garlic butter all over chicken. Gently lift the skin on the breast away from the flesh and rub some butter inside.

  • Toss reserved green garlic and oil in a large cast-iron skillet or 13x9" baking dish to coat; season with salt. Tie chicken legs together with kitchen twine and tuck wings underneath back. Place chicken, breast side up, on top of garlic in skillet.

  • Roast chicken, rotating pan halfway through for even browning, until skin is golden and an instant-read thermometer inserted into the thickest part of breast registers 155° (don’t worry; temperature will climb to 165° as the chicken rests), 80–90 minutes. Let chicken rest at least 20 minutes and up to 45 minutes.

  • Transfer chicken to a cutting board and carve as desired. Serve with roasted green garlic alongside.

Reviews SectionAfter hearing Andy and Adam talk about this recipe on the podcast I was inspired to try it even though I didn't have green garlic. I did 3 scallions and 3 large cloves of garlic in the butter and then threw a few more scallions in the pan. Came out great! Husband especially loved the buttery garlicky pan sauce we ended up with.This recipe was outstanding using wild ramps instead of garlic. Will make the ramp butter for use on potatoes or green beans.AnonymousDuluth MN05/17/20Made this with chicken thighs instead of a whole chicken, and the butter and milder flavor of the green garlic made a well-balanced dish. The lemon zest lifts it nicely. Will definitely make again while green garlic is in season.Anonymous below seems to have missed the fact that this is a food site, not a kosher food site. I understand that many Jewish people feel justifiably overlooked and mistreated in society, but the mere existence of non-kosher recipes is not a symptom of that problem. Especially not on a site that over the last weeks has run numerous traditional Passover dishes.Anonymous, might I point out that you are totally free to:a) peruse websites that specialize in kosher cooking andb) use a non-dairy alternative to butter in this dish?Really? Buttery chicken for Passover? How about learning the most basic of kosher rules. No meat and dairy shall ever meet!I think many of your recipes are suspect because kosher for Passover products do not exist for many invredientsWe loved this chicken. I keep searching for the best roasted chicken and this is my favorite so far. I did add too much oil to the cast iron skillet. With the butter rub, I should have followed the recipe instead of my usual “eye balling” method. Served with the Ramen Noodles on page 70. They were incredible.alisonjbennettNew Hampshire 03/29/20

Watch the video: How to Cook Roast Chicken. Jamie Oliver (May 2022).