Sharing Food and Memories with Friends and Family

March 20, 2010
Irene Saiger


Garlic Chicken

My mother made garlic chicken every Friday night for as long as I can remember.  She used the same rub on turkey, duck and Cornish hens, the only variation being the bigger the bird, the more garlic.
Bake the chicken in a large enough pan to hold quartered potatoes and baste chicken and potatoes with drippings.

Garlic Chicken
1 whole roasting chicken
1 1/2 tsp. salt
1 1/2 tsp. paprika
1/2 tsp. pepper
1 Tbs oil
1 whole head garlic, peeled and minced

Combine spices in a bowl. Add minced garlic and oil to spices and blend together until you have a paste-like consistency. Rub the garlic mixture on the inside and outside of chicken. Let marinate in fridge overnight.

Preheat oven to 375 degrees.
Place chicken in baking dish, breast down, with about 1/2″ of water on the bottom of the pan. Bake for 30 minutes and then baste with liquid. Add more water to pan if necessary. When chicken is golden brown, turn chicken breast side up. Baste every 20 minutes or so.  Total baking time is about 1 1/2 hours.


5 thoughts on “Garlic Chicken

  1. Pingback: Baby Eggplants with Plum Tomatoes « Bamitbach

  2. Hello,

    I am somewhat new to this blog, and can only say WOW! I absolutely love it, love it, love it.

    Sorry to bother you already with a question, but you have mentioned that your mother made the turkey similarly as this chicken. Would you mind sharing a recipe, I would love to try it for Thanksgiving.

    Thank you very much.


    • Hi,

      Thank you!!! Follow the recipe for the garlic chicken but used at least 1 whole head of garlic, mix with olive oil, salt and pepper and rub onto the turkey at least 24 hours before. Then I bake the turkey at 400 and place an inch of water on the bottom of the roasting pan. I keep basting every half hour, adding more water as needed. Turn over half way through and do the same. If needed, turn oven up to brown turkey last 20-30 minutes.

      Feel free to ask more questions if you have any.

      • Thank you so very much! I cannot believe what a blog. It is truly all in one. Delicious recipes, touching stories, and to top it all book mentionings, which I take as suggestions. I have checked out “The Bialy Eaters…” from the local library and swallowed it whole over Shabbos. Of course, now all I want is a hot bialy. So I am back at my computer, trying to plan a trip to Manhattan’s Lower East Side. Would it be too presumptuous of me to ask for your suggestions of where to stop by there, both eateries and otherwise.

        Please continue you blog for a long long time, because at this point I do not know what I would do without my dose of Bamitbach.

        Shavua Tov and again, a million thanks for a great blog.

        • What a wonderful comment. I am so touched!! Thank you. You write and write but you never know who really reads it. You made my week!

          I would go to Kossar’s for Bialy’s, definitely take a walk past the Streit’s matzoh Factory. Tenement Museum is a must!!!! I don’t know if you only eat out in kosher restaurants?? If not, the fish at Russ and Daughter’s is amazing but it is only to go. Pick up a bagel lox and creme cheese. The best! Also Clinton Street Bakery is a great breakfast place as long as you don’t mind waiting. THen you can stop at Yonah Shimmel for a hot knish!

          All the best,

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