Ultimate Roasted Garlic Chicken

Name: Ultimate Roasted Garlic Chicken
Yield: 6 servings
Ingredients: 3 whole heads garlic (about 48 cloves), unpeeled; 2 tbsp (30 mL) olive oil, divided; 1 lemon; 1/4 cup (50 mL) butter, softened; 2 tbsp (30 mL) Greek Rub, divided; 1/2 tsp (2 mL) each salt and coarsely ground black pepper; 1 whole broiler-fryer chicken (4-5 lbs/1.8-2.25 kg), giblets and neck discarded; 1 medium onion, quartered

Prep 20 min

Cook 100 min

Ready in 120 min

Removing the lid from the baker just before the chicken is finished cooking allows it to brown.

Ingredients

3 whole heads garlic (about 48 cloves), unpeeled
2 tbsp (30 mL) olive oil, divided
1 lemon
1/4 cup (50 mL) butter, softened
2 tbsp (30 mL) Greek Rub, divided
1/2 tsp (2 mL) each salt and coarsely ground black pepper
1 whole broiler-fryer chicken (4-5 lbs/1.8-2.25 kg), giblets and neck discarded
1 medium onion, quartered

Directions

Preheat oven to 400°F (200°C). Using Santoku Knife, slice about 1/4 in. (6 mm) off the pointed top of garlic heads. Place garlic cut side up in Classic Batter Bowl; drizzle with 1 tbsp (15 mL) of the oil. Microwave, covered, on HIGH 3 minutes or until soft; set aside to cool. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut lemon in half; set aside. Gently squeeze garlic into batter bowl (discard skins). Add zest, butter, 1 tbsp (15 mL) of the rub, salt and black pepper to batter bowl; mash well.
Trim excess fat from chicken, if necessary. Lift wing tips up toward neck; tuck under back of chicken. Loosen skin from breast and thigh portions of chicken (see Cook's Tip). Spread garlic mixture evenly under skin of chicken. Place lemon and onion into chicken cavity. Tie ends of legs together with cotton string. Place chicken, breast side up, in Deep Covered Baker.
Combine remaining oil and rub in (1-cup/250-mL) Prep Bowl; brush over chicken. Roast, covered, 65-70 minutes or until Digital Pocket Thermometer registers 140°F (60°C) in thickest part of breast. Remove lid from baker. Roast, uncovered, 8-10 minutes or until thermometer registers 165°F (74°C), juices run clear and chicken is browned. Remove baker from oven; let stand, covered, 10 minutes before serving. Remove and discard lemon and onion before serving.

Yield:

6 servings

Nutrients per serving:

Calories 490, Total Fat 32 g, Saturated Fat 11 g, Cholesterol 145 mg, Carbohydrate 8 g, Protein 41 g, Sodium 550 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 1/2 vegetable, 5 medium-fat meat, 1 1/2 fat (0 carb)

Cook's Tips:

To substitute the Greek Rub in the garlic mixture, prepare as directed, increasing zest to 2 tsp (10 mL) and adding 1 tsp (5 mL) dried oregano. To substitute the rub in the oil mixture, combine 1/2 tsp (2 mL) zest, 1/4 tsp (1 mL) dried oregano and 1/8 tsp (0.5 mL) each salt and coarsely ground black pepper with the oil.

To easily loosen chicken skin from breast and thigh portions, insert the Micro Scraper under the skin and gently push between the skin and meat.

Roast five additional heads of garlic with the chicken in the Deep Covered Baker and mash them to start a delicious side dish: stir them into mashed potatoes; mix with grated cheeses, spread over bread and bake; or spread over slices of warm, crusty bread.