Rosemary and Garlic Chicken

By Bonnie T

Ingredients

• Roasted Chicken with Rosemary and Garlic
• 1 large (5- to 6-lb) roasting chicken
• 11/2 tbsp minced garlic
• 11/2 tbsp chopped fresh rosemary
• 4 medium onions
• 2 whole heads garlic
• 1 tbsp olive oil

Preparation

Step 1

Preheat oven to 450°F.
Rinse chicken and pat dry. Remove and discard neck, giblets, and any excess fat.
Loosen skin from breast and drumsticks. Place minced garlic and rosemary beneath
skin. Lift wing tips up and over back; tuck behind chicken. Place chicken, breast side
up, in a broiler pan.
Cut thin slices from the ends of each onion, and peel. Cut tops off garlic, leaving root
end intact. Brush onions and garlic heads with olive oil; place around chicken.
Bake for 30 minutes. Reduce heat to 350°F, and bake an additional 1 hour and 15
minutes, or until the internal temperature registers 180°F.