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garlic olive oil kosher salt tarragon sprigs freshly ground pepper chicken orange acorn shiitake caps
Viewed: 61 - Published at: a year agoIngredients
- 1 head garlic
- 4 tablespoons olive oil, plus more for drizzling
- Kosher salt
- 4 fresh tarragon sprigs, coarsely chopped (about 1 1/2 tablespoons), plus 1 sprig for garnish
- Freshly ground pepper
- 1 (3 1/2-pound) whole chicken
- 1/2 an orange
- 2 delicata or acorn squash, seeded
- 6 ounces shiitake caps, halved
Method
- 1.
- Preheat the oven to 400 degrees F. Cut the top 1/4-inch from the garlic head, then drizzle with oil, and sprinkle with a pinch of salt.
- Wrap the garlic in foil, then place in the oven and roast until golden, about 40 minutes.
- Let cool, then peel and smash the cloves into a paste.
- 2.
- Mix half the chopped tarragon with the garlic, season with salt and pepper, then place the paste between the flesh and skin of the chicken.
- Slice the skin on the thighs, then coat with the paste.
- Sprinkle the chicken cavity with the remaining chopped tarragon, salt, and pepper.
- Squeeze the orange over the chicken and put the orange in the cavity.
- Loosely tie the legs together, drizzle with 1 tablespoon oil, and sprinkle all over with salt and pepper.
- 3.
- Cut the squash into 1/2-inch slices.
- Toss the squash and mushrooms in a roasting pan with the remaining 3 tablespoons oil, salt, and pepper.
- Place the chicken over the vegetables.
- Roast the chicken until a thermometer registers 160 degrees F in the thigh, not touching the bone, 50 to 60 minutes.
- Let stand 10 minutes before carving.
- Garnish with a tarragon sprig.
