Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
3 \N | Heads of garlic, peeled |
3½ pounds | Chicken |
\N \N | Salt and pepper to taste |
1 bunch | Fresh thyme |
½ \N | Lemon |
\N \N | Jon Goldmark, chef at Oliveto. |
\N \N | Preheat oven to 425 degrees |
Slice 20 of the garlic cloves into slivers. Leave the re- mainder whole.
Rinse cavity of chicken and dry; season with salt and pep- per.
Gently pull the skin away from the breast and slide in some of the thyme sprigs and the garlic slivers. Tuck the lemon, the remaining thyme and a few garlic cloves into the cavity and place the chicken in a roasting pan. Scatter the remaining garlic around the chicken.
Place chicken in the oven, reduce heat to 350 degrees F. and roast for about 1 hour, or until juices run clear.
PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat (4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.
Sibella Kraus writing in the San Francisco Chronicle, 7/14/93.
Posted by Stephen Ceideburg