Garlic Rosemary Roasted Chicken |
|
 |
Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
A great tasting roasted chicken from the RSVP section of the April 1997 Cooking Light magazine. Ingredients:
6 lbs roasting chickens |
1 tablespoon fresh rosemary, chopped |
8 garlic cloves, crushed |
2 medium red onions, quartered |
2 heads garlic, whole |
2 teaspoons olive oil |
Directions:
1. Preheat oven to 450ºF.
2. Remove and discard giblets and neck from chicken.
3. Rinse chicken under cold water; pat dry.
4. Trim excess fat.
5. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
6. Place rosemary and crushed garlic beneath skin of breast and drumsticks.
7. Lift wing tips up and over back; tuck under chicken.
8. Place chicken, breast side up, on a broiler pan.
9. Cut a thin slice from end of each onion.
10. Remove white papery skins from garlic heads (do not peel or separate cloves).
11. Cut tops off garlic heads, leaving root end intact.
12. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
13. Bake at 450ºF for 30 minutes.
14. Brush onions and garlic heads with olive oil.
15. Arrange onions and garlic heads around chicken.
16. Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
17. Cover chicken loosely with foil; let stand 10 minutes.
18. Discard skin from chicken.
19. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
|
|