This recipe is on the cover of Yummy magazine (August 2008). I got interested in Yummy magazine when I read about a food feature from another blogger last July. I was impressed with the variety of features and recipes and it even inspired me to go to Salcedo Market that month. Good thing, our local Booksale sells Yummy magazine and gives away a free back issue each time I buy the current one. Now I don’t have to miss out on the earlier issues. For the month of August, the cover recipe was Garlic Chicken Roast which we promptly cooked. We like to roast chicken, and we all love garlic so this is really a great combination. Oh, and while the recipe called for fresh sage which we don’t have, I substituted it with fresh tarragon. Now, tarragon is my favorite herb at the moment. Why? It’s so easy to grow! We have enjoyed tarragon a lot lately, using it in baked eggs, baked porkchops, etc… What is great with this garlic chicken roast is that you can use the roasted garlic for other recipes (think fried rice!).
Garlic Roast Chicken
(modified from Yummy Magazine, August 2008)
1 whole chicken
2 tbsp butter
salt and pepper
3 heads garlic
sprigs of tarragon
Cleanse chicken then dry with paper towels. Rub with salt and pepper then 1 tbsp of butter. Place in a baking pan and distribute garlic around chicken. Add the remaining butter to the garlic. Top chicken with sprigs of tarragon. Put some garlic, tarragon, salt, and pepper inside chicken cavity.
I used our ever reliable turbo cooker to roast the chicken. Bake at 400F for 15 minutes then at 300 F for at least 45 minutes. Chicken is done when temperature reaches 160F.
For more recipes bookmarked from a cook book, food magazine, food blog, food website, from TV etc…, check out Bookmarked Recipes.
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Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever.
Tarragon is one of those herbs I don’t cook with very often. I’ll have to challenge myself to try using it in various ways. Your chicken dish looks great!
I love tarragon! Great job on getting fresh.
And, I love Yummy! Although, living on Leyte, it can be frustrating reading many of the recipes. “Just drop by the grocery store and pick up some Gouda” … hahahahahahah! We’re lucky to get Swiss … sometimes … when the trucks come in … maybe.
By the way, your chicken looks positively delicious!
Thanks for your entry to the ‘Bookmarked Events’. Nice to have you on board & thank you for the delicious garlic chicken roast. This is as good as it gets…YUMMY!
I’m hosting the event this week for Ruth since she is away. See you at the round-up at my place.
Cheers Deeba
http://passionateaboutbaking.blogspot.com/
I just bought a tarragon seedling and I was wondering what dishes I can cook with this herb. Thanks for sharing the recipe! I hope you can join me this week as I will be hosting this week’s edition.
Hi, I’d be glad to join you this week. Just wait for my post, ok. Tarragon works well with eggs, too.
James, welcome to the Philippines. I agree, while Yummy is great, some of the the ingredients are not really easily available. But some recipes are just as easy to cook at home.
3 HEADS of garlic??? Wow, I love it… and I have lots of sage but I really like tarragon with chicken. And garlic with anything!
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