- 6
- 20 mins
- 120 mins
Ingredients
- 3 WHOLE HEADS GARLIC, UNPEELED
- 2 T. OLIVE OIL
- 1 LEMON
- 1/4 C BUTTER, SOFTENED
- 2 T GREEK RUB, DIVIDED
- 1/2 t EACH SALT AND PEPPER
- 1 WHOLE FRYER CHICKEN
- 1 MEDIUM ONION, QUARTERED
Preparation
Step 1
Preheat oven to 400°F (200°C). Using knife slice about 1/4 in. (6 mm) off the pointed top of garlic heads. Place garlic cut side up in bowl,drizzle with 1 T oil.Microwave, covered, on high 3 minutes or until soft.set aside to cool. Zest lemon to measure 1 tsp (5 mL). Cut lemon in half; set aside. Gently squeeze garlic into batter bowl (discard skins). Add zest, butter, 1 tbsp (15 mL) of the rub, salt and black pepper to batter bowl; mash well.
Trim excess fat from chicken, if necessary. Lift wing tips up toward neck; tuck under back of chicken. Loosen skin from breast and thigh portions of chicken. Spread garlic mixture evenly under skin of chicken. Place lemon and onion into chicken cavity. Tie ends of legs together with cotton string. Place chicken, breast side up, in deep covered baker.
Combine remaining oil and rub in bowl. Brush over chicken. Roast covered 65-70 minutes or until temp registers 140* in thickest part of breast. Roast, uncovered 8-10 minutes longer or until 165* or juices run clear and chicken is browned. remove and discard lemon and onion before serving..
To substitute the Greek Rub in the garlic mixture, prepare as directed, increasing zest to 2 tsp (10 mL) and adding 1 tsp (5 mL) dried oregano. To substitute the rub in the oil mixture, combine 1/2 tsp (2 mL) zest, 1/4 tsp (1 mL) dried oregano and 1/8 tsp (0.5 mL)
Roast five additional heads of garlic with the chicken in the Deep Covered Baker and mash them to start a delicious side dish: stir them into mashed potatoes; mix with grated cheeses, spread over bread and bake; or spread over slices of warm, crusty bread.