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
- 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).
- Remove garlic with a slotted spoon and set aside, reserving the oil mixture.
- Let oil mixture cool.
- Stir lemon juice, pepper and salt into oil.
- Wash the chicken thoroughly; pat dry with paper towels.
- Season body cavity with salt.
- Pull the neck skin to the back and fasten with a small skewer.
- If a band of skin crosses the tail, tuck the drumsticks under the band.
- If there is no band, tie the drumsticks securely to the tail.
- Twist wing tips under the back.
- Place the chicken, breast side up, on a rack in a shallow roasting pan.
- Cut five slits randomly in the chicken skin, large enough to insert a garlic clove under the skin.
- Insert 5 garlic cloves.
- Reserve remaining garlic for Garlic Mashed Potatoes.
- Brush chicken with some of the olive oil mixture.
- Insert meat thermometer into the center of one of the inside thigh muscles.
- 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)