Roasted Rosemary Chicken

• 10 cloves garlic
• 2 Tbsp. snipped fresh rosemary or 2 tsp. dried rosemary, crushed
• 2 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 1/4 tsp. pepper
• 1/8 tsp. salt
• 1 (2 1/2 to 3 1/2 lb.) whole broiler-fryer chicken
• 1 1/2 c. peeled and trimmed baby carrots (6 oz.)
• 1 large onion, cut into wedges
• 1 medium red and/or green sweet pepper, cut into 1-inch strips
• 1 recipe Garlic Mashed Potatoes
• 1 recipe Homemade Gravy

1. In a small saucepan, cook garlic cloves and rosemary in hot olive oil over low heat for 8 to 10 minutes or until garlic is soft (watch garlic closely to avoid burning).
2. Remove garlic with a slotted spoon and set aside, reserving the oil mixture.
3. Let oil mixture cool.
4. Stir lemon juice, pepper and salt into oil.
5. Wash the chicken thoroughly; pat dry with paper towels.
6. Season body cavity with salt.
7. Pull the neck skin to the back and fasten with a small skewer.
8. If a band of skin crosses the tail, tuck the drumsticks under the band.
9. If there is no band, tie the drumsticks securely to the tail.
10. Twist wing tips under the back.
11. Place the chicken, breast side up, on a rack in a shallow roasting pan.
12. Cut five slits randomly in the chicken skin, large enough to insert a garlic clove under the skin.
13. Insert 5 garlic cloves.
14. Reserve remaining garlic for Garlic Mashed Potatoes.
15. Brush chicken with some of the olive oil mixture.
16. Insert meat thermometer into the center of one of the inside thigh muscles.
17. The bulb should not touch the bone.

garlic, rosemary, olive oil, lemon juice, pepper, salt, chicken, carrots, onion, red andor, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69709 (may not work)