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Roast chicken with garlic
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| Artist: |
_ |
| Categories: |
Chicken, Garlic, Poultry, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 3
| | Heads of garlic, peeled | | 3 1/2
| lbs | Chicken | | | Salt and pepper to taste | | 1
| bunch | Fresh thyme | | 1/2
| | Lemon | | | Jon Goldmark, chef at | | | -Oliveto. | | | Preheat oven to 425 degrees |
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Procedures:
| 1 | Slice 20 of the garlic cloves into slivers. | | 2 | Leave the re- mainder whole. | | 3 | Rinse cavity of chicken and dry; season with salt and pep- per. | | 4 | Gently pull the skin away from the breast and slide in some of the thyme sprigs and the garlic slivers. | | 5 | Tuck the lemon, the remaining thyme and a few garlic cloves into the cavity and place the chicken in a roasting pan. | | 6 | Scatter the remaining garlic around the chicken. | | 7 | Place chicken in the oven, reduce heat to 350 °F. | | 8 | And roast for about 1 hour, or until juices run clear. | | 9 | 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. | | 10 | Sibella kraus writing in the san francisco chronicle, 7/14/93 |
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