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Garlic-rosemary Roasted Chicken

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CATEGORY CUISINE TAG YIELD
Meats French Not, Sent 8 Servings

INGREDIENTS

1 5-6 lb roasting chicken
1 T Chopped fresh rosemary
8 Cloves garlic, crushed
2 Red onions, quartered
2 Whole garlic heads
2 t Olive oil

INSTRUCTIONS

Preheat oven to 450.  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 side up, on a  broiler pan.  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 for 30 minutes. Brush onions and garlic heads
with olive oil. Arrange onions and garlic heads around chicken.  Reduce
oven temperature to 350; bake and additional 1 hour and 15  minutes or
until meat thermometer registers 180 degrees. Cover  chicken loosely
with foil; let stand 10 minutes. Discard skin from  chicken. Squeeze
roasted heads of garlic to extract pulp; serve as a  spread on French
Bread, if desired.  MC Formatted by taillon@access.mountain.net  NOTES
: Per serving: Cals - 231- 30%ff, Fat - 7.7g, Carb - 13.5g,  Fiber -
2.7g.  Recipe by: Cooking Light - April 1997 Posted to Digest
eat-lf.v097.n086 by The Taillons <taillon@access.mountain.net> on Mar
30, 1997

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