|Garlic-Rosemary Roasted Chicken|
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Garlic-Rosemary Roasted Chicken
5 to 6-pound roasting chicken
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
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.
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