Roast chicken with garlic

4 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
3 Heads of garlic, peeled
3½ pounds Chicken
Salt and pepper to taste
1 bunch Fresh thyme
½ Lemon
Jon Goldmark, chef at Oliveto.
Preheat oven to 425 degrees

Directions

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

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