Instructions: 1. Preheat oven to 450F.
2. Remove the giblets and neck from chicken, and discard. 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 between the skin and meat. Place chopped rosemary and crushed garlic cloves beneath skin on breasts and drumsticks. Lift the wing tips up and over back, and tuck under chicken.
3. Place chicken, breast side up, on a broiler pan. Cut a thin slice from end of each onion. Remove white papery skins from garlic (do not peel or separate cloves). Cut tops off garlic, leaving root end intact.
4. Brush onions and garlic with olive oil. Arrange onions and garlic around chicken. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450F for 30 minutes. Reduce the oven temperature to 350F, and bake an additional 1 hour and 15 minutes or until meat thermometer registers 180F. Discard skin.
Yield: 8 servings (serving
size: 3 ounces chicken, 1 onion).
Note: Spread the roasted garlic on French bread, if desired.
NOTES : The beauty of roasted chicken is its versatility. Try rubbing it with paprika and add some fresh tomatoes 20 minutes before the chicken is done.
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