Monday, February 1, 2010

A Roasted Dinner; Topped with a Chicken

This is my go-to chicken recipe for company. It's really easy and has never failed me. It's even easier now when I can buy a whole container of already-peeled garlic! The chicken comes out so juicy and the skin is crispy and golden. Try it out sometime I think you'll be very happy! The last several times I've made it, I've paired it with parmesan roasted broccoli and a potato dish (either roasted garlic potatoes, or mustard roasted potatoes).

Everyday Garlic Chicken
Great Good Foods by Julee Rosso

1 whole chicken, about 3 pounds (I used a 7lb chicken roaster)
1 whole lemon, pricked several times
24 garlic cloves, peeled
2 teaspoons ground ginger
3 cups chicken broth (I use low-sodium chicken broth)
Freshly ground pepper

1. Preheat the oven to 400 degrees.

2. Wash the chicken and pat it dry inside and out. Place the lemon in the cavity and place the chicken in a small roasting pan (I use my 9x13 pyrex dish). Cut one clove of garlic in half and rub into the breast skin. Then, rub in the ground ginger.

3. Place the chicken in the oven and bake for 20 minutes; add 1 1/2 cups of broth and bake for another 20 minutes. Reduce the heat to 375; add the remaining broth and garlic, and cook for 30 to 40 minutes (increase cooking time as needed based on weight of roaster), basting every 10 minutes. Remove the chicken from the pan and place it on a platter, breast side down, to rest for 10 to 15 minutes.

4. Pour the collected juices into a fat-skimming cup and defat. With a fork, mash the garlic. Place the garlic and defatted juices back in the roasting pan. Over medium-high heat, reduce the liquid by half, stirring frequently. Strain if you desire a smoother sauce. Carve the chicken and pass the sauce at the table.

Serves 4.

Nutrition information based on original recipe:
Cal. 289   Carb. 12g   Protein 38g   Chol 109mg   Fat 9g

Sorry... horrible pictures... isn't it nice and golden though?!

And a funny view of the bird.

1 comment:

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