Baked Garlic Chicken

"An excellent, juicy baked chicken. You'll have folks fighting over the garlic cloves to snack on! It happens also to be lowcarb but so good everybody will want it... :)"
 
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Ready In:
1hr 10mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat the oven to 425 degrees.
  • Separate all the cloves of garlic, but do not peel them.
  • Wash and peel the carrot, and cut it into thick rounds.
  • Chop the onion and leek.
  • Remove the giblets and other inner parts from the chicken.
  • Under tapwater, rinse the chicken well both inside and out.
  • Place the carrot, onion, leek, and rosemary inside the chicken, and then put the bird in a medium roasting pan.
  • Place all the unpeeled garlic cloves and quartered new potatoes in the pan around the chicken.
  • Pour the chicken broth, then wine, then soy sauce over the chicken.
  • Sprinkle with pepper and paprika.
  • Bake for about one hour, basting at least three or four times with the pan juice.
  • When it is done, remove the chicken from the oven and let it sit for 5 minutes to rest.
  • Remove the carrot, onion, leek, and rosemary sprig from inside and set aside.
  • Then slice the meat and place on individual plates with several of the garlic cloves.
  • Ladle a small amount of pan juices over the top of each serving.
  • The unpeeled garlic cloves should be soft and easily popped out of their skins for a tasty accompaniment!
  • Note to lowcarbers: the carrot, onions, and leeks cooked inside the chicken, while tasty, are high in carbs. You should pass on the carrots, particularly, but you can have about a 1/4 cup cooked onion and leek for about 10 carbs; it's up to you to decide what your diet can allow you. The garlic is about 1 carb per clove, so again it's up to you how many of those you have.
  • This is the kind of chicken meal that you can fix for everybody in your family, lowcarb or not. Regular-carb eaters will really enjoy the carrots and potatoes.
  • Source: I think I found the original which I adapted at Gail's Recipe Swap.

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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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