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This garlic-forward roasted chicken is all about that generous layer of garlic paste rubbed into every inch of the bird. As it bakes, the garlic blends with olive oil, silan, and warm spices to create a rich, savory crust. The vegetables underneath soak up all the garlicky juices, making this an easy, flavor-packed one-pan meal.
3 to 5 pounds spatchcocked chicken
1 to 1 and 1/2 pounds mini white potatoes, washed well and cut in half
5 stalks celery, cut into thirds
6 ounces sliced portabella mushrooms
1/2 cup fresh chopped parsley (optional)
1/4 cup Tuscanini Olive Oil
1/4 cup silan, such as Beleaves Date Syrup
2 heaping tablespoons Tuscanini Garlic Paste
1 tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon za’atar
1 teaspoon turmeric
1/2 teaspoon sumac
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup chicken stock or broth
Preheat the oven to 350 degrees Fahrenheit.
Arrange the halved potatoes, celery, and sliced mushrooms evenly across the bottom of a large baking pan.
Place the spatchcock chicken on top of the vegetables.
Sprinkle the onion powder, za’atar, turmeric, sumac, salt, and black pepper over the chicken and any vegetables that are not tucked underneath it.
Drizzle the olive oil and silan evenly over the chicken.
Spoon the garlic paste onto the chicken and rub it thoroughly over the entire surface, coating it well so it forms a rich garlic crust.
Drizzle the soy sauce over the chicken.
Pour the chicken stock around the sides of the pan, being careful not to wash off the garlic coating.
Seal the pan tightly with foil and bake for one and a half to two hours, depending on the size of the chicken, until tender and cooked through.
Remove the foil, baste the chicken generously with the pan juices, and return it to the oven uncovered for about five minutes to deepen the color and intensify the garlicky glaze.
Let rest briefly before serving, spooning the pan juices over the chicken and vegetables.
Photography by Sara Goldstein
Sponsored by Tuscanini
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