Roasted Garlic Chicken with Rosemary
- Reviews 2
Ready In: 2 hrs 20 mins
Serves: 6
Ingredients
- 3 heads garlic
- 1 lemon, cut in half
- 2 tablespoons butter, at room temp. divided
- 1 tablespoon chopped fresh rosemary, plus
- 3 sprigs fresh rosemary
- 1 teaspoon salt, divided
- 3⁄4 teaspoon pepper, divided
- 6 -7 lbs roasting chickens
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
- 1⁄2 cup white wine
Directions
- Preheat oven to 350.
- Chop 2 cloves garlic from 1 head, reserve Cut off top third of all 3 garlic heads and discard.
- Grate 2 tsp zest from lemon; cut lemon in half.
- Combine chopped garlic& zest with 1 tbsp butter, chopped rosemary, 1/4 tsp salt& 1/4 tsp pepper.
- Separate chicken skin from breast; spread butter mixture over breast meat, place lemon halves, 1 garlic head and rosemary sprigs in cavity.
- Spread remaining butter over skin; sprinkle with 1/4 tsp salt& 1/4 tsp pepper.
- Place chicken on rack in roasting pan; add remaining garlic heads to roasting pan; roast for about 2 hrs or until juices run clear when pierced with fork; transfer to serving platter; let stand 10 minutes before carving Meanwhile, place broth in bowl; stir in flour& remaining salt& pepper; reserve Place roasting pan over two burners on high; add wine, cook stirring constantly about 1 minute; add broth mixture;cook stirring constantly until thickened;2-3 minutes.
- Remove from heat;strain if necessary; serve chicken with gravy.
- Serve roasted garlic cloves from heads with chicken.
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