Description
A great tasting roasted chicken from the rsvp section of the april 1997 cooking light magazine.
Ingredients
- Roasting Chickens
- Fresh Rosemary
- Garlic Cloves
- Red Onions
- Garlic
- Olive Oil
Instructions
- Preheat oven to 450f
- Remove and discard giblets and neck from chicken
- Rinse chicken under cold water
- Pat dry
- Trim excess fat
- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat
- Place rosemary and crushed garlic beneath skin of breast and drumsticks
- Lift wing
- Place chicken, breast side up, on a broiler pan
- Cut a thin slice from end of each onion
- Remove white papery skins from garlic heads
- Cut tops off garlic heads, leaving root end intact
- Insert meat thermometer into meaty part of thigh, making sure not to touch bone
- Bake at 450f for 30 minutes
- Brush onions and garlic heads with olive oil
- Arrange onions and garlic heads around chicken
- Reduce oven temperature to 350f, bake an additional 1 hour 15 minutes or until meat thermometer registers 180f
- Cover chicken loosely with foil
- Let stand 10 minutes
- Discard skin from chicken
- Squeeze roasted heads of garlic to extract pulp
- Serve as a spread on french bread, if desired