BATON ROUGE, LA (WAFB) - One of the largest settlements in the city of New Orleans is Little Italy. The Italians operated the produce and truck farming industries in Louisiana. Often, garlic chicken was sold at the market by these farmers.
Prep Time: 1½–2 hours
Yields: 4 servings
2 young fryer chickens
16 cloves garlic, peeled and divided
salt and cracked black pepper to taste
½ pound butter, divided
1 tbsp ground dried tarragon, divided
1 tbsp ground thyme, divided
1 small onion, quartered and divided
1 celery stalk, minced and divided
2 small carrots, chopped and divided
Preheat oven to 350°F.
Season chickens inside and out with salt and pepper. Over-season inside of cavity since only a small amount of these spices will affect the chickens’ flavor. Inside each cavity, place 4 cloves of garlic, ⅛ pound butter, and ¼ of the tarragon, thyme, onion, celery, and carrots.
Tie each chicken’s legs together with string. Place chickens in a deep roasting pan. Rub each chicken with remaining butter, tarragon, and thyme.
Place remaining garlic, onion, celery, and carrots onto bottom of roasting pan around the chickens.
Cover and bake 1 hour, basting occasionally. Once chickens are tender, remove cover and allow to brown 15 minutes.