Garlic Chicken

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Whole chickens are seared and roasted, then slathered with fragrant, nutty roasted garlic puree. Serve with rosemary, garlic and tomato orzo pasta.

Ingredients

8 heads garlic
2 chickens (each 3 lb.), quartered, thigh bone removed
Kosher salt and pepper
1 tbsp. vegetable oil
1 cup orzo
1⁄4 tsp. minced fresh rosemary
1 1⁄2 cups dark chicken stock
12 oven-roasted tomato halves
4 tbsp. butter

Steps

1. Preheat oven to 325°F. Wrap garlic heads in foil. Roast 35 min., or until soft; cool. Squeeze out roasted cloves. Transfer half the garlic to food processor and puree. Reserve remaining whole cloves.

2. Raise oven to 350°F. Salt and pepper chicken.

3. Heat 1⁄2 tbsp. oil until hot. Add 4 chicken quarters; sear until golden. Transfer to baking pan. Sear remaining chicken. Roast chicken 11⁄4-11⁄2 hr., until thigh registers 180°F.

4. Raise oven to 400°F. Slather pureed garlic on chicken; roast 5 min. more, until browned. Let rest 10 min.

5. Bring a pot of salted water to a boil; stir in orzo. Cook al dente; drain. Toss with rosemary, salt, and pepper.

6. Place pan from chicken over med. heat. Add stock, scraping up browned bits; reduce slightly. Add roasted garlic cloves, tomatoes, butter, and salt and pepper to taste. For service, top orzo with chicken and sauce.

More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources