At first look, this recipe seems pretty standard—roast chicken with salt, pepper, and herbs. It's a classic recipe except for one difference, which some might call a bit controversial: the garlic powder. Fresh garlic wouldn't merit a second glance, but this recipe puts to test one of the assertions that author Linda Carucci makes in her fantastic cookbook Cooking School Secrets For Real World Cooks: that the disdain most chefs have for granulated, spice-cabinet garlic powder is unmerited. In fact, Carucci claims, it's better suited than fresh garlic for seasoning food that's going to be roasted or seared, since it won't burn.
I set aside my doubts and followed her instructions, and I must say, this was some darn good chicken. I actually had to head to the store to buy granulated garlic (note: we're using granulated garlic here, NOT garlic salt), but now I know I'll be using it again. Once the chicken came out of the oven, the powdered garlic added a muted sweet flavor. Call me a convert.
Though this recipe is for a whole chicken, it works well for cut-up pieces, too.
Dinner Tonight: Herb-Roasted Chicken with Garlic Powder
About This Recipe
|Active time:||15 minutes|
|Total time:||45 minutes|
- 1 tablespoon canola oil
- 1 whole chicken (3 to 4 pounds), or 2 legs and 2 breasts, skin-on
- 5 to 6 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small onion, peeled and quartered
Preheat the oven to 425 degrees. Coat small roasting dish that holds chicken snugly with oil and set aside.
If using whole chicken, carefully separate skin from the breast and tuck thyme sprigs underneath. If using pieces, strip leaves from thyme and chop them.
Combine oregano, garlic, salt, pepper, and thyme leaves (if using) in bowl and mix well. Sprinkle mixture over the chicken and rub well to coat. If using whole chicken, rub inside as well, and stuff with onion and transfer to baking dish. If using pieces, tuck onion pieces amongst chicken in dish skin-side up.
Roast chicken for 20 minutes, then turn heat down to 350F. Allow 50-60 minutes for whole bird, or 35-45 minutes for pieces; cook until internal temperature of breast registers 155°F.