Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Karen Levin
Recipe by Cooking Light January 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

358 calories; calories from fat 38%; fat 15.2g; saturated fat 3.5g; mono fat 7g; poly fat 2.9g; protein 33.7g; carbohydrates 22.4g; fiber 1.3g; cholesterol 100mg; iron 4mg; sodium 682mg; calcium 165mg.
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