Roast chicken with garlic
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3 | Heads of garlic, peeled | |
| 3½ | pounds | Chicken |
| Salt and pepper to taste | ||
| 1 | bunch | Fresh thyme |
| ½ | Lemon | |
| Jon Goldmark, chef at Oliveto. | ||
| Preheat oven to 425 degrees | ||
Directions
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