Yield: 4 servings
|1 \N||Roasting or frying chicken|
|1 bunch||Fresh Rosemary|
|1 \N||Head garlic cloves,unpeeled|
|\N \N||Salt and pepper to taste|
Wash and dry chicken. Pull out fat from inside chicken and reserve.
Salt and pepper the inside of the chicken. Squeeze into cavity the halves of one lemon, then throw in the halves. Also put in cavity; 5 garlic cloves, with paper on (much flavor) and a sprig or two of Rosemary.
Kind of smack the chicken fat with the flat side of chef's knife blade. place this piece or pieces of fat on the top of the chicken.
Put half of the unpeeled garlic cloves that you have left in the bottom of a roasting pan (with cover). Put a few sprigs of Rosemary in the bottom of the pan, also, then squeeze a bit more lemon juice into the pan. place the chicken on top of these ingredients, then squeeze the rest of the lemon juice over the bird, tossing the lemon shells into the pot. sprinkle the remaining garlic cloves over the top and also the remaining Rosemary.
Place in preheated oven (375 degrees F.), covered, for about an hour.
Remove cover for the rest of the roasting time for chicken to brown and cook till juices run clear when thigh is pierced. Serve on a platter with the garlic cloves. Mary RIemerman
Submitted By MARY RIEMERMAN On 03-04-95