Green Garlic Rubbed Roast Chicken

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We love the fresh greens of spring, immature as they may be, because they represent the end of winter and the coming freshness of summer and fall produce. One of Nick’s favorite spring treats is green garlic, the delicate young tender version of garlic with long, delicious greens. The flavors are mild, fresh, and unique to green garlic – a true seasonal treat. Using the green garlic tops to make…

We love the fresh greens of spring, immature as they may be, because they represent the end of winter and the coming freshness of summer and fall produce. One of Nick’s favorite spring treats is green garlic, the delicate young tender version of garlic with long, delicious greens. The flavors are mild, fresh, and unique to green garlic – a true seasonal treat. Using the green garlic tops to make a compound butter then rub it all over a whole chicken for grilling results in outstanding flavor!

This recipe is inspired by a recipe from Andy Baraghani, published in Bon Appetit. We made a few tweaks to the recipe to make this a grilled recipe, and to add more aromatics to the butter. You can check out the original recipe right here. Bon Appetit does great work, and we appreciate them sharing this recipe!

Green garlic is a very seasonal ingredient, and usually only available in limited amounts during the spring, so we recommend making this ingredient during the season. If you want to make this recipe without the green garlic, you can substitute the greens from green onions for the green garlic greens. The recipe will be a little more “bitey” but it still works.

We hope you enjoy this recipe – let us know what you think in the comments below!

Ingredients

Prep Time

15 min

Total Time

1 hr 30 min

Yield

Feeds 2-4
  • 1 Whole Chicken ( 3-4 pounds)
  • 8 Green Garlic Stalks ( roughly chopped)
  • 6 Tbsp Butter ( brought up to room temperature)
  • 1 Tbsp Lemon Zest
  • 2 tsp Herbes de Provence Seasoning Blend
  • Salt
  • Pepper

Directions

  • 1

    Remove giblets from the chicken, and pat dry. Then season the chicken liberally with salt and pepper on all surfaces, as well as inside the cavity.

  • 2

    Make your compound butter by adding the green garlic stalks to a food processor and pulse until they are chopped. Once chopped, add the butter, lemon zest, and Herbes de Provence, and pulse until the mixture is smooth and well mxied.

  • 3

    Spread the garlic butter all over the chicken, being sure to spread some underneath the breast by gently lifting the skin and working the butter directly on the breast meat. This will add lots of flavor, and keep the breast meat juicy while cooking.

  • 4

    Heat your grill to 375ºF and set up for indirect cooking. This works best on a charcoal grill, but will also work well on a gas grill. Once the grill is hot, place the chicken on the grill breast side up on a roasting rack, or set it up on a vertical roaster. Cook for approximately 50 minutes until the chicken breast reaches 165ºF.

  • 5

    Once the chicken is cooked, remove from the grill, and let rest for 10 minutes before carving. Serve with roasted vegetables and enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Pinot Noir

Pinot Noir

Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!


Top Regions:

  • Burgundy, France
  • Sonoma, California
  • Oregon

Pairs great with:

  • Pinot Noir can work with a variety of foods from salmon to pork to mushrooms
 

Grenache

Grenache

Grenache (or Garnacha) is grown around the Mediterranean and makes light bodied red wines that have plenty of red fruit along with spice notes. These are easy drinking, affordable wines.


Top Regions:

  • Spain
  • Rhone, France

Pairs great with:

  • Great with roasted chicken and rich fish dishes
 

Reviews

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