Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat oven or toaster oven to 325ºF.
2. Cut the top quarter off of:
• 3 large garlic heads
3. You want the cloves to be exposed.
4. Place cut side up onto baking sheet and drizzle over the garlic:
• 2 TBS olive oil
• 1/4 tsp salt
• 1/8 tsp pepper
5. Turn the garlic cut side down and roast until the cloves are soft and golden brown, 45 mins. - 1 hour.
6. Let the garlic cool and squeeze the soft garlic flesh from each head into a bowl.
7. Mash the garlic with a fork to blend it. This purée can be stored in an airtight container in the refrigerator for up to two weeks.
8. About 30 minutes before roasting, remove from the refrigerator:
• 1 whole chicken, approx. 3 1/2 lbs
9. If the giblet and neck are in the chicken cavity, remove them and reserve for another use or discard.
10. Preheat oven to 400ºF.
11. Rinse the chicken and pat it dry with paper towels.
12. Rub the chicken all over with:
• 2 TBS olive oil
13. Season the cavity and the outside of the chicken with:
• 1 1/2 tsp salt
• 1/4 tsp pepper
14. Sprinkle all over the chicken:
• 2 TBS finely chopped rosemary
15. Place inside the cavity of the chicken:
• reserved rosemary stems
16. Place chicken in a small roasting pan and roast the chicken until a meat thermometer inserted into the thickest part of the thigh away from the bone registers 170º-175º, 1 - 1 1/4 hours.
17. Remove the chicken from the oven and rub the garlic purée all over the chicken.
18. Return the chicken to the oven and roast until the thermometer reads 180ºF when inserted in the thigh, about 15 minutes longer.
19. Let chicken stand for a few minutes before carving.

NEED NUTRITIONAL INFORMATION!

<back to the top>

<back to recipes>

<back to home>