Recipe

Garlic-rosemary Roasted Chicken Recipe

Add Step-by-Step Photos	Pointsevenout / All my dishes 2 years, 2 months ago This chicken is SO SO good. It stinks up the house plenty. A very intoxicating aroma. You have to discard the skin to make it LF, LC. Reprinted from Cooking Light 1997. Prep:15m Cook:105m Servings:8	Pointseveno
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davidwhitt

Ingredients

1 roasting chicken, 5 to 6 pounds

1T fresh rosemary, chopped

8 garlic cloves, crushed

8 red onions, medium, peeled

2 whole garlic heads

2t olive oil

fresh rosemary sprigs

Directions

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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Comments

pointsevenout 2 years, 2 months ago said:
This is one of my all-time favorite recipes. You have to discard the skin, I know you won't want to, but you have to, to make it low-fat, low-calorie.

zena824 2 years, 2 months ago said:
Sounds great...

pinkpasta 2 years, 2 months ago said:
I love Rosemary, and especially love garlic.
This looks wonderful!

pointsevenout 2 years, 2 months ago said:
The rosemary and garlic have more of a chance to sink their flavors into the meat instead of on the outer surface of the skin.

pointsevenout 2 years, 2 months ago said:
I have a problem with the math in this recipe. We start out with a 5 to 6 pound roasting chicken. It makes 8 servings. Each serving is 3 ounces of meat. According to my chicken scratchings, that is 1 1/2 pounds. Where did my 5 to 6 pound roasting chicken go? Seems a little cheep, cheep, cheep.

pointsevenout 2 years, 2 months ago said:
Made this recipe tonight so I could get some pictures for you. Fret not that the pics look a little more than golden brown. I have been trying this recipe out in a convection oven. Times and temps need tweaking because of that. Meal was still very delicious, especially the onions. Don't know how mother managed to get to sleep tonight while the bird was cooking. The smell is fantastic.

michellem 2 years, 2 months ago said:
Looks good.

davidwhittaker 2 years, 1 month ago said:
I tweaked your recipe and used it to make "beer can chicken" on the grill. It turned out great! Thanks for sharing!

davidwhittaker 2 years, 1 month ago said:
PS I was bad and ate the skin. Boy was it good!