Recipe: Roasted Garlic Chicken with Rosemary
Description: This is the only way I will roast a chicken. The rosemary, garlic and lemon give it such a wonderful flavor.
Ingredients: [{"text": "3 heads garlic"}, {"text": "1 lemon, cut in half"}, {"text": "2 tablespoons butter, at room temp. divided"}, {"text": "1 tablespoon chopped fresh rosemary, plus"}, {"text": "3 sprigs fresh rosemary"}, {"text": "1 teaspoon salt, divided"}, {"text": "3/4 teaspoon pepper, divided"}, {"text": "6 -7 lbs roasting chickens"}, {"text": "1 cup chicken broth"}, {"text": "1 tablespoon all-purpose flour"}, {"text": "1/2 cup white wine"}]
Instructions: Preheat oven to 350.
Chop 2 cloves garlic from 1 head, reserve Cut off top third of all 3 garlic heads and discard.
Grate 2 tsp zest from lemon; cut lemon in half.
Combine chopped garlic& zest with 1 tbsp butter, chopped rosemary, 1/4 tsp salt& 1/4 tsp pepper.
Separate chicken skin from breast; spread butter mixture over breast meat, place lemon halves, 1 garlic head and rosemary sprigs in cavity.
Spread remaining butter over skin; sprinkle with 1/4 tsp salt& 1/4 tsp pepper.
Place chicken on rack in roasting pan; add remaining garlic heads to roasting pan; roast for about 2 hrs or until juices run clear when pierced with fork; transfer to serving platter; let stand 10 minutes before carving Meanwhile, place broth in bowl; stir in flour& remaining salt& pepper; reserve Place roasting pan over two burners on high; add wine, cook stirring constantly about 1 minute; add broth mixture;cook stirring constantly until thickened;2-3 minutes.
Remove from heat;strain if necessary; serve chicken with gravy.
Serve roasted garlic cloves from heads with chicken.
