Garlic roast chicken

4 servings

Ingredients

Quantity Ingredient
6 pounds Chicken
1½ teaspoon Salt
1½ teaspoon Pepper
9 Cloves garlic -- minced
¼ cup Extra virgin olive oil
2 cups V-8 vegetable juice, no
Added salt
1 Lemon -- juice only

Directions

Remove giblet packages from the chicken and scatter giblets over the bottom of a large roasting pan. Remove visible fat from around the cavity. Wash inside and out and pat dry. Mix 1 teaspoon of the salt with 1 teaspoon of the pepper and rub the mixture into the walls of the cavity. Preheat the oven to 400. Run your fingers under the skin of the breast and legs, gently separating the skin from the meat underneath. Mix the minced garlic with the remaining salt and pepper and 3 tbsp of the olive oil. Rub 3 tbsp of this garlic-oil mixture.

Place the chicken, breast side down, on top of the giblets, and roast for 30 minutes. Reduce oven temperature to 375 and turn the chicken breast side up. Roast for 1 hour more. Pour the V-8 juice over the chicken and continue roasting for 30 minutes more, basting with the juice every 10 minutes, until the skin is golden brown. Allow to rest for 10 minutes before carving. While the chicken is resting, skim and discard as much fat as possible from the surface of the pan juices. Pour the skimmed juices into a large measuring cup. Add the lemon juice. You should have at least 2½ cups. If not, add enough V-8 juice to make 2 ½ cups. Heat to a simmer. Serve 1 ½ cups fo the sauce with the chicken. Reserve ½ cup pan juices for Ziti Fagiolini.

Recipe By : Dinner's Ready

From: Meg Antczak Date: 06-22-95 (21:21) (159) Fido: Cooking

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