ROAST CHICKEN & GARLIC
This is a Pampered Chef recipe that is wonderful! I usually make a large enough chicken or double the recipe to make Chicken Chili the next day.
Provided by mini_1
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- rinse and pat dry chicken.
- slice off top quarter of each garlic head to expose garlic cloves. Separate cloves and discard loose paper skin, but do not peel the cloves. Place ten cloves in cavity of chicken.
- Chop Parsley and set aside 1 tablespoons Place the rest in the cavity.
- Rub outside of chicken with salt, pepper and paprika.
- Coarsley chop carrot and celery and place in roasting pan.
- Place chicken over vegetables and cover.
- Bake chicken for 1 hour and 15 minutes.
- Remove lid and continue baking for 15-30 minutes or until thermometer registers 180 degrees in meaty part of thigh and juices run clear.
- Remove from oven and tent with foil for 10 minutes. (This is IMPORTANT, as it makes the chicken stay juicy).
- Meanwhile, remove garlic cloves. Take about 10-12 cloves and glently squeeze the flesh from the skin and mash.
- Strain juices (remove fat) from roasting pan into a saucepan and add the mashed garlic.
- Bring to a boil over medium heat.
- Stir in reserved parsley.
- Carve chicken and serve with sauce poured on top.
- ***Note*** Sauce can be thickened if you prefer using a little water and cornstarch.
- ***NOTE*** the left over roasted garlic can be stored in the fridge and used to spice up any meal for days later! I also use this in my chicken chili recipe.
Nutrition Facts : Calories 554, Fat 38.9, SaturatedFat 11.1, Cholesterol 178.2, Sodium 383.3, Carbohydrate 5.7, Fiber 1.2, Sugar 0.9, Protein 43.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
