The Best Roasted Garlic Chicken
Say yes to Barrel roasted chicken any day of the week. It’s simple to create and the rue of butter, white wine, and roasted garlic will make your taste buds dance. Cooking a whole chicken in the Barrel crisps the skin creating a savory seasoned crust while keeping the inside tender and juicy. Roasted garlic cloves allow their flavor to simmer and get stronger. So infuse your chicken with delicious flavor, and watch your family fight over the leftovers.
1 3-4 lb. whole chicken 2 heads garlic
1 white onion
1 bundle thyme
1 cup white wine
1 stick butter
Sea salt and pepper
Start your barrel by preheating to medium high heat or medium track of your barrel.
Clean and pat dry chicken and season the outside liberally with salt and pepper. Then place on the grill. Roast for about 45 minutes or until the internal temperature reaches 160 degrees.
Cut garlic heads in half, place on a piece of foil, then drizzle with about 1 tablespoon olive oil and wrap up. Do this twice and place directly on grill grates. Roast garlic for 45 minutes.
Cut white onion in half and place on grill, cook until softened and slightly charred, about 15 minutes. Then remove and thinly slice.
- Remove and unwrap garlic to slightly cool before handling.
In a large saute pan set to medium heat melt butter and begin to brown. Next add onion, roasted garlic and white wine. Reduce to medium low heat and simmer for 5 minutes then add the bundle of thyme. Stir pan sauce together and reserve for serving.
Remove the chicken from the grill and let rest 10 minutes before slicing. On a large platter arrange cut chicken pieces and spoon pan sauce over it and serve immediately.
WATCH HOW WE DID IT