Yield: 8 Servings
|6 pounds||Roasting chicken|
|1 tablespoon||Rosemary, fresh chopped|
|8 \N||Cloves garlic, crushed|
|2 mediums||Red onion, quartered|
|2 \N||Whole garlic bulbs|
|2 teaspoons||Olive oil|
Preheat oven to 450F Remove and discard giblets and neck from chicken.
Rinse chicken under cold running water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crush garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up on a broiler pan. Cut a thin slice from end of each onion. Remove white papery skins from garlic heads (do not peel or separate cloves>) Cut tops off garlic heads, leaving root end intact. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450F for 30 minutes. Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350F; bake an additional 1 hour and 15 minutes or until meat thermometer registers 180F Cover chicken loosely with foil; let stand 10 minutes. Discard skin from chicken. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
Per serving: 572 Calories; 40g Fat (64% calories from fat); 43g Protein; 7g Carbohydrate; 179mg Cholesterol; 170mg Sodium NOTES : One of the 10 best recipes in Cooking Lights 10th anniversary issue Recipe by: Cooking Light YEAR: 1997:Apr PAGE 115 Posted to MC-Recipe Digest V1 #527 by Terry Pogue <tpogue@...> on Mar 20, 1997