Buttery Roasted Chicken with Black Garlic

By jdwooten

Contrary to what the name might suggest, black garlic is not a stage in the growing cycle of the bulb, like the wise old version of immature green garlic. Nor is it a trendy heirloom variety like Rocambole or Silverskin. Instead, black garlic are bulbs that have been heated at a low temperature for weeks until they ferment and utterly transform. The color darkens to licorice. The texture turns soft, sticky, and taffy-like. And best of all, the flavor sweetens, intensifies, and becomes a little funky, with notes of coffee, burnt caramel, and dark roasted mushrooms.

Supposedly full of anti-oxidant goodness, black garlic is worth seeking out for the flavor alone, which is reminiscent of many things but unlike any of them. It’s definitely one of those assertive ingredients best approached cautiously, at least until you get to really know and love its personality. Then it’s nothing short of addictive.

Ingredients

• 1 3- to 3 1/2-pound chicken
• 1/2 lemon
• 2 1/2 teaspoons kosher salt
• 1 1/2 heads black garlic, peeled
• 7 tablespoons unsalted butter, softened
• 2 tablespoons parsley, finely chopped, more for serving
• 1/2 teaspoon freshly ground black pepper
• Cherry tomatoes, preferably a mix of golden and red, halved, for serving
• Flaky sea salt, such as Maldon, for serving

Details

Servings 4

Preparation

Step 1

1. With the rack positioned in the middle, preheat the oven to 400⁰ F. Rinse the chicken and pat dry thoroughly. Squeeze the lemon juice all over the outside of the chicken and rub the inside cavity with 1 teaspoon salt. Add the squeezed-out lemon. Rub the outside of the chicken with another teaspoon salt

2. In a small bowl, mash together the garlic, butter, parsley, the remaining ½ teaspoon salt, and pepper. It should be pretty smooth and look very black. Set aside 2 tablespoons of the mixture for serving. Use the rest for rubbing all over the chicken.

3. With your index and middle finger, make a pocket on each side of the breast by sliding your fingers between the meat and the skin and gently pushing them apart. Do the same with the thick part of the drumstick also. Place a dollop of the garlic butter mixture into the pockets and massage it into the bird. Slather the rest of black garlic butter all over the chicken being careful to tuck some butter under the wings.

4. Place the chicken on a roasting rack breast side down and roast in the oven for 30 minutes. Flip the chicken and continue to roast until golden brown and cooked through. The chicken will take about an hour to an hour and 15 minutes to cook in total. Check for doneness by making an incision in the thigh going all the way to the bone – if any dark pink tissue remains, cook 5 minutes longer and check again (pale pink is okay). When the chicken is done, remove it from the oven and allow the chicken to rest for at least 10 minutes.

5. To serve, carve the bird and place dollops of the remaining black garlic butter all over the pieces. Sprinkle with parsley and serve with cherry tomatoes sprinkled with sea salt.