Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Roasted Garlic Rosemary Chicken




Source of Recipe


butterball.com






List of Ingredients



• 6 lbs fresh roasting chicken
  
• 1 T olive oil
  
• 1 3/4 tsp fresh rosemary leaves
  
• 2 whole garlic heads, separate into cloves
  
• 3 T dry white wine
  
• 2 T all-purpose flour
  
• 3/4 cup reduced fat chicken broth
  






Instructions



1. Preheat oven to 450 degrees.
   
2. Rinse the chicken, inside and out and pat dry. Rub inside and out with oil and rosemary. Sprinkle with salt and pepper to taste.
   
3. Place chicken and garlic cloves in large roasting pan and bake 15 minutes. Remove garlic cloves from pan and reserve. Reduce oven to 350 degrees. Bake chicken 1 hour or until cooked through.
   
4. Remove chicken to serving platter and drain all but 1 T of drippings from roasting pan.
   
5. Remove peels from garlic cloves, crush cloves in small bowl, and set aside.
   
6. On top of stove, add wine to roasting pan and bring to boil. Using whisk, slowly add flour and cook until mixture becomes a smoothed paste, about 2 minutes. Add crushed garlic and cook another 2 minutes. Slowly add chicken broth. Bring to boil, stirring constantly to dissolve any lumps. Cook 5 to 6 minutes or until thickened.
   






Final Comments


Yield: 11 servings