Prep 12 mins
Cook 1 hr
Gah-lic. Stand back if you're a vampire. But then again- COME CLOSER, DAHLING!
- 3 -3 1⁄2 lbs cut-up broiler-fryer chickens
- 1⁄2 cup dry white wine (chicken broth ok)
- 1⁄4 cup lemon juice
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 1⁄2 teaspoon salt
- 3 heads garlic
- extra sprigs herbs (optional)
- Preheat oven to 375 degrees F.
- Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan).
- Mix wine, chopped herbs and salt and pour over chicken.
- Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.
- Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional).
- Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.
- To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.
WOW - wonderful aroma filled the house. Will make a soup with the garlicky broth and leftover chicken. Will do again for sure.
Voila! You created yet another wonderful recipe! As you might guess, I used a lot more garlic (as there is no such thing as too much garlic)!. I used chicken breasts and served this with garden harvest rice and a spinach salad this was incredibly tasty! Thanks so much SueL!!
I thought this was absolutely wonderful. The smell when cooking, divine, the taste, to die for. Nice and simple, you can really savour all the flavours in it because nothing is too overpowering. I didn't have sage, I added a bit of parsley and threw a bay leaf into the broth instead. Made a gravy with the left over sauce and it just added that much extra goodness to it. Takes a few minutes to thicken up, but it's so worth it!