3 T. fresh rosemary or 1 T. dried rosemary, divided
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
1 whole chicken (about 4 lb)
1 lemon, cut into quarters
1 T. olive oil
2 heads of garlic, peeled (about 40 cloves)
Instructions
Preheat oven to 375 degrees. lightly spray deep cover baker with oil. Combine half of the rosemary with paprika, salt and pepper in a small bowl; set aside. Remove and dicard giblets and neck from ckien cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck back under chicken. Place chickeng breast side up into baker.
Brush outside chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Pocket thermometer registers 180 degrees in the thickest part of the thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.
Originally Submitted
5/10/2010
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