Bistro Roast Chicken

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Serve the roasted heads of garlic on the side of this Bistro Roast Chicken dish. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.

Yield:

2 servings (serving size: 1 leg quarter and 1 garlic head)

Recipe from

Nutritional Information

Calories 358
Caloriesfromfat 38 %
Fat 15.2 g
Satfat 3.5 g
Monofat 7 g
Polyfat 2.9 g
Protein 33.7 g
Carbohydrate 22.4 g
Fiber 1.3 g
Cholesterol 100 mg
Iron 4 mg
Sodium 682 mg
Calcium 165 mg

Ingredients

2 chicken leg quarters (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic heads

Preparation

Preheat oven to 375°.

Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

Note:

Karen Levin,

January 1999