Roast chicken and shrimp - gh_9405

6 servings

Ingredients

Quantity Ingredient
1 Large clove elephant garlic
Olive or salad oil
1 (3 1/2-lb) broil-fryer, cut up
1 tablespoon Finely chopped fresh rosemary OR
1 teaspoon Dried rosemary rosemary leaves, crushed
1½ teaspoon Salt
2 teaspoons Lemon juice
½ teaspoon Coarsely ground black pepper
1 pounds Large shrimp
Fresh rosemary sprigs for garnish

Directions

ABOUT 1 HOUR BEFORE SERVING:

1. Preheat oven to 450F. Separate garlic into cloves, removing any loose papery skin, but do not peel. In large roasting pan (17" by 11½" "), toss garlic cloves with 2 teaspoons olive or salad oil.

Cover roasting pan with foil and roast garlic 15 minutes.

2. Meanwhile, remove skin from all chicken pieces except wings. Cut each breast piece in half.

3. In large bowl, mix rosemary, salt, lemon juice, pepper, and 1 T olive or salad oil; add chicken and toss until well coated. Place chicken in roasting pan with garlic. Roast 15 minutes, uncovered, basting chicken once or twice with drippings.

4. While chicken is roasting, with kitchen shears, cut along back of each shrimp, exposing vein, but keeping shell intact.* Rinse each shrimp under running cold water to remove vein. Pat shrimp dry, with paper towels.

5. After chicken has roasted 15 minutes, add shrimp to chicken mixture, tossing to coat shrimp with drippings in pan. Roast 10 minutes longer, uncovered, or until shrimp turn opaque throughout and juices run clear when chicken is pierced with a knife.

6. To serve, arrange chicken, shrimp, and garlic on platter. Spoon pan drippings over. Garnish with rosemary. Makes 6 main dish servings.

*We like to cook the shrimp in the shclls. It retains more of the shrimp flavor and makes the dish 1 k even prettier. If you prefer, shell and de,ioo n shrimp before adding them tc; the roasting pan.

Each serving: About 300 calories, 9 g fat, 178 mg @ole@ol, 725 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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