Roast Chicken With Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 3 | Heads of garlic, peeled | |
| 3 1/2 | lb | Chicken |
| Salt and pepper to taste | ||
| 1 | Fresh thyme | |
| 1/2 | Lemon | |
| Jon Goldmark, chef at | ||
| Oliveto. | ||
| Preheat oven to 425 degrees |
INSTRUCTIONS
Slice 20 of the garlic cloves into slivers. Leave the re- mainder whole. Rinse cavity of chicken and dry; season with salt and pep- per. Gently pull the skin away from the breast and slide in some of the thyme sprigs and the garlic slivers. Tuck the lemon, the remaining thyme and a few garlic cloves into the cavity and place the chicken in a roasting pan. Scatter the remaining garlic around the chicken. Place chicken in the oven, reduce heat to 350 degrees F. and roast for about 1 hour, or until juices run clear. PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat (4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber. Sibella Kraus writing in the San Francisco Chronicle, 7/14/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 22
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 1215mg
Potassium: 365.6mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.5g
Protein: 8.2g