2 tablespoons olive oil
1 4-1/2 pound whole chicken
2 lemons, halved
Salt & pepper to taste
2 bulbs of garlic, separated into cloves, but not peeled (about 35-40 cloves)
Several sprigs of fresh rosemary, thyme, sage (any or all)
Preheat oven to 325 degrees. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add chicken, breast-side down, and brown, about 5 minutes. Flip chicken over. Squeeze lemons over chicken, and stuff lemons into cavity. Sprinkle chicken with salt and pepper, and drizzle with remaining tablespoon of olive oil. Place in oven, uncovered, for 30 minutes. Scatter garlic cloves and herb sprigs around chicken, cover, and continue cooking for 30 minutes. Increase oven temperature to 375 degrees, remove cover, and cook 45 more minutes, or until cooked through. Use a slotted spoon to fish out the garlic cloves. Spread the garlic onto crusty bread, add a green salad, and dinner is served!
2 comments:
Winner winner chicken dinner!!! Making this as I type, smells AWESOME!!! I'll let you know this family of 5's approval rating! Btw, have u ever tried toasted garbanzo beans?? We made them last night for a snack, olive oil, garlic powder, salt and chili powder... 350 for 20 min or so.. So good, Gray told the little ones they were toasted crickets (he is an Andrew zimmer wannabe), but they still all tried (and LOVED) them!
Yay! I hope you love it as much as we do. And toasted garbanzos - I have not had them, but I'd sure like to! I actually have a dusty can of garbanzos that has been sitting in the pantry forever. I will definitely give that recipe a whirl! And you tell that little Andrew Zimmer wannabe that I will cook him a big bowl of crickets next time I visit. And he'd better eat one! (I will have to find recipe, since I do not have "toasted crickets" in my collection - yet.)
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