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ROASTED CHICKEN WITH 20 GARLIC CLOVES




List of Ingredients



• 2 TEASPOONS OLIVE OIL
  
• 1 TEASPOON PEPPER
  
• 1/2 TEASPOON DRIED ROSEMARY
  
• 1/4 TEASPOON DRIED THYME
  
• 1 ( 3 1/2 POUND) CHICKEN
  
• 1 SMALL ONION, PELED AND CUT IN HALF
  
• 1 SMALL LEMON, CUT IN HALF
  
• 20 CLOVES GARLIC, UMPEELED ( FROM 2 WHOLE HEADS)
  
• 3/4 CUP DRY WHITE WINE
  
• 14 1/2 OUNCE CAN CHICKEN BROTH
  
• 2 TABLESPOONS CHOPPED FRESH FLAT LEAF PARSLEY
  
• 1/2 TEASPOON SALT
  






Instructions



1. PREHEAT OVEN TO 375°.
   
2. MIX OIL, PEPPER, ROSEMARY AND THYME IN A SMALL BOWL. RUB OVER OUTSIDE OF CHICKEN. PLACE ONION AND LEMON IN CAVITY OF CHICKEN. TRUSS CHICKEN IF DESIRED.
   
3. PLACE CHICKEN, BREAST SIDE UP, IN DUTCH OVEN. SCATTER GARLIC AROUND CHICKEN. POUR IN WHITE WINE AND CHICKEN BROTH. PLACE ON STOVE TOP. COVER AND BRING TO BOILING.
   
4. TRANSFER TO OVEN AND BAKE COVERED 25 MINUTES. INCREASE OVEN TEMPERATURE TO 450°.. UNCOVER, BAKE 45 MINUTES OR UNTIL INSTANT READ THERMOMETER INSERTED IN THIGH REGISTERS 180°.
   
5. REMOVE CHICKEN AND GARLIC TO PLATTER, COVER WITH FOIL. SKIM AS MUCH FAT AS POSSIBLE FROM POT. SQUEEZE OUT 6 CLOVES OF COOKED GARLIC INTO SMALL BOWL. MASH TO A PASTE, STIR IN A FEW TABLESPOONS OF COOKING LIQUID AND WHISK INTO COOKING LIQUID IN POT.
   
6. STIR IN PARSLEY AND SALT. SERVE QARLICKY BROTH WITH CHICKEN, ALONG WITH REMAINING CLOVES OF GARLIC AS GARNISH ON EACH PLATE.
   
7. TO EAT GARLIC, GENTLY PRESS WITH FORK TO SQSUEEZE OUT FROM SKIN.
   
8. 6 SERVINGS, $1.23 PER EACH SERVING
   SOURCE: FAMILY CIRCLE, 10/3/00
   
9. 344 CALORIES
   20 GM FAT
   5 GM SATURATED
   35 GM PROTEIN
   4 GM CARBOHYDRATE
   0 GM FIBER
   574 MG SODIUM
   112 MG CHOLESTEROL
   






Final Comments


THIS CHICKEN IS JUST OUT OF THIS WORLD WITH WONDERFUL FLAVORS.