Sixteen cloves of garlic make transform basic oven-roasted chicken a wonderful dinner. The garlic mellows out during cooking and becomes mild yet fragrant.

Source: Midwest Living
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Ingredients

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Directions

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  • Combine olive oil, salt, and pepper. Separate the garlic into cloves and peel. Mince 4 cloves and stir into olive oil. Brush chicken with the oil mixture.

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  • Squeeze lemon juice over chicken. Place lemon halves inside chicken cavity. Pull neck skin to back and fasten with a skewer. If a band of skin crosses the tail, tuck drumsticks under the band. If there's no band, tie drumsticks to tail. Twist wing tips under the back.

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  • Place bird, breast side up, on a rack in a shallow roasting pan. Pour wine and the water into pan. Add remaining garlic cloves.

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  • Roast the chicken in a 400 degree F oven for 1-1/4 to 1-1/2 hours or until thoroughly cooked and a meat thermometer inserted into the inside of a thigh muscles registers 180 degree F to 185 degree F.

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  • Remove chicken from oven and cover with foil. Let stand for 5 to 10 minutes. Remove garlic from juices using a slotted spoon. Skim fat from pan juices. Carve chicken. Pour some of the pan juices over chicken. Serve garlic cloves with chicken. Pass remaining juices. Makes 4 servings.

Nutrition Facts

432 calories; 25 g total fat; 118 mg cholesterol; 252 mg sodium. 9 g carbohydrates; 1 g fiber;

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