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LOCATION: Recipes >> Poultry >> Roast Chicken 13

Print this Recipe    Roast Chicken 13

Garlic-Rosemary Roasted Chicken
Yield: 8 servings

5 to 6-pound roasting chicken
1 tablespoon chopped fresh rosemary
8 garlic cloves, crushed
2 medium red onions, quartered
2 whole garlic heads
2 teaspoons olive oil

Preheat oven to 450 degrees.

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 the skin and meat. Place rosemary
and crushed garlic beneath skin of breast and drumsticks. Lift wing
tips up and over back; tuck under chicken. 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 (do not peel or separate cloves). 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 450 degrees for 30 minutes. Brush onions
and garlic heads with olive oil. Arrange onions and garlic heads
around chicken. Reduce oven temperature to 350 degrees; bake an
additional 1 hour and 15 minutes or until meat thermometer registers
180 degrees. 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. Yield:
8 servings (serving size: 3 ounces chicken and 1 onion quarter).

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