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Roasted Garlic Chicken




Source of Recipe


buny at rc and adapted from 1,000 Low-Fat Recipes


List of Ingredients




3 to 4 pound whole chicken
fresh ground black pepper
2 heads garlic
1/2 cup fresh parsley
1 cup sliced onions, divided
1 teaspoon dried thyme
2 bay leaves
2 tablespoons red wine vinegar
1/2 cup white wine

Recipe



Prepare the bird (take out bag of organs and neckbone, then wash cavity well with warm water. Remove any large clumps of fat under the skin. Pat chicken dry with a paper towel.) Preheat the oven to 425 degrees. Rub the chicken with pepper.

Break the garlic heads into cloves. Peel one head, but leave the skins on the other. Put the unpeeled garlic, the parsley, and half the onoins in the cavity. Slice 4 large cloves of peeled garlic. Cut small slits in the chicken skin and slide the slivers of garlic under the skin.

Put the chicken in a roasting pan (not on a rack). Surround the bird with the remaining onions and the peeled garlic and bay leaves. Pour in the vinegar and wine. Put the pan in the oven. After 20 minutes, reduce the temperature to 350 degrees. Continue to cook, basting with the pan juices every 20 minutes until done (and juices run clear).