Garlic-Rosemary Roasted Chicken
From pointsevenout 16 years agoIngredients
- 1 roasting chicken, 5 to 6 pounds shopping list
- 1T fresh rosemary, chopped shopping list
- 8 garlic cloves, crushed shopping list
- 8 red onions, medium, peeled shopping list
- 2 whole garlic heads shopping list
- 2t olive oil shopping list
- fresh rosemary sprigs shopping list
How to make it
- Preheat oven to 450*.
- Remove the giblets and neck from chicken; discard. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at the neck cavity, loosen skin from breasts and drumsticks by inserting fingers and gently pushing between the skin and meat. Place chopped rosemary and crushed garlic cloves beneath skin on breasts and drumsticks. Lift the wing tips up and over back; tuck under chicken.
- Place chicken, breast side up, on a broiler pan. Remove white papery skins from garlic heads (do not peel or separate cloves). Cut tops off garlic heads, leaving root ends intact.
- Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450* for 30 minutes. Reduce oven temperature to 350*, and bake an additional 1 hour and 15 minutes or until meat thermometer registers 180*. Discard skin. Transfer to a serving platter, and garnish with rosemary sprigs, if desired.
- Serving size: 3 ounces chicken and 1 onion; 231 calories; 30% from fat.
- NOTE: Squeeze pulp from the roasted garlic heads; spread on French bread, if desired.
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The Rating
Reviewed by 1 people-
I tweaked your recipe and used it to make "beer can chicken" on the grill. It turned out great! Thanks for sharing!
davidwhittaker in Avon Lake loved it -
PS I was bad and ate the skin. Boy was it good!
davidwhittaker in Avon Lake loved it
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