Not sure how to season a roasted chicken? Try this recipe, which uses whole garlic gloves, sweet onions, and fresh rosemary.

Source: Midwest Living
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Ingredients

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Directions

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  • Preheat oven to 375°F. Separate the cloves of garlic (you should have about 30 cloves) and peel. Mince four of the cloves. Set aside remaining garlic cloves.

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  • In a small bowl, combine minced garlic with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken.

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  • Place six of the garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1-1/2 to 1-3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F.

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  • Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the salt in a 13x9x2-inch baking pan. Drizzle vegetable mixture with remaining 1 tablespoon olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes.

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  • Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving. Serve chicken with vegetables. Carve chicken, discarding skin before serving.

Nutrition Facts

393 calories; 12 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 119 mg cholesterol; 481 mg sodium. 860 mg potassium; 30 g carbohydrates; 4 g fiber; 5 g sugar; 40 g protein; 136 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 15 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 3 mg iron;

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