Smothered Chicken with Garlic
- 3 tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground black pepper
- 1 whole chicken (about 4 lb/1.8 kg)
- 1 lemon, cut into quarters
- 1 tbsp (15 mL) olive oil
- 2 heads garlic, peeled (about 40 cloves)
Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.
Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Digital Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.
- 4-6 servings
Nutrients per serving:
Calories 600, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 180 mg, Carbohydrate 11 g, Protein 58 g, Sodium 470 mg, Fiber 1 g