This was so good and it took very little work. I didn't have any basil, so I used about 3/4 tsp dried tarragon instead.
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)
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Amount per serving
- Calories: 358
- Calories from fat: 38%
- Fat: 15.2g
- Saturated fat: 3.5g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 2.9g
- Protein: 33.7g
- Carbohydrate: 22.4g
- Fiber: 1.3g
- Cholesterol: 100mg
- Iron: 4mg
- Sodium: 682mg
- Calcium: 165mg
- 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
- 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.
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