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    Roast Chicken w/Garlic


    Source of Recipe


    by Millie, from Jon Goldmark, chef at Oliveto, via Sibella Kraus - San Francisco Chronicle, 7/14/93

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9145.5

    List of Ingredients




    3 Heads of garlic, peeled
    3 1/2 lb Chicken
    Salt and pepper to taste
    1 bn Fresh thyme
    1/2 Lemon

    Recipe



    Preheat oven to 425 degrees.

    Slice 20 of the garlic cloves into slivers. Leave the remainder whole.

    Rinse cavity of chicken and dry; season with salt and pep- per.

    Gently pull the skin away from the breast and slide in some of the thyme sprigs and the garlic slivers. Tuck the lemon, the remaining thyme and a few garlic cloves into the cavity and place the chicken in a roasting pan. Scatter the remaining garlic around the chicken.

    Place chicken in the oven, reduce heat to 350 degrees F. and roast for about 1 hour, or until juices run clear.

    PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat (4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.

 

 

 

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