Garlicky Roast Bird

Recipes by Rob Weland, The Garrison

Photo by Bailey Weaver

Photo by Bailey Weaver

  • 1 (4-pound) chicken 
  • Salt and pepper 
  • 1 cup olive oil 
  • A bouquet garni of 2 sprigs each of your favorite roasting herbs (sage, thyme, rosemary, tarragon) and a bay leaf 
  • 1 celery rib 
  • 1 peeled carrot 
  • 3–4 heads of garlic  

Heat oven to 350°. Separate and peel the cloves of garlic from the heads. Salt and pepper the chicken generously. 

Heat the oil in a heavy Dutch oven on the stovetop; brown the chicken on all sides. Remove the chicken from the pot. 

 Add the celery, carrot, garlic cloves and herbs to pot and place the chicken on top.  

Place in the oven with lid on pot and roast 30–40 minutes, basting a couple of times. When the chicken is done, remove it and let it rest 15 minutes, then cut it into pieces. Serve with pan juices and the roasted garlic spread on toasted bread.