Garlic Rosemary Roasted Chicken
|Roasting chicken||6 Pound (1 Whole)|
|Chopped fresh rosemary||1 Tablespoon|
|Garlic||8 Clove (40 gm), crushed|
|Red onions||8 Medium, peeled|
|Garlic heads||2 Clove (10 gm) (Whole)|
|Olive oil||2 Teaspoon|
Preheat oven to 450°.
Remove the giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat.
Place chopped rosemary and crushed garlic cloves beneath skin on breasts and drumsticks.
Lift the wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan.
Remove white papery skins from garlic heads (do not peel or separate cloves).
Cut tops off garlic heads, leaving root end intact.
Brush onions and garlic heads with olive oil.
Arrange onions and garlic heads around chicken.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450° for 30 minutes.
Reduce oven temperature to 350°, and bake an additional 1 hour and 15 minutes or until meat thermometer registers 180°.
Transfer to a serving platter, and garnish with rosemary sprigs, if desired.