Garlic Roast Chicken
|Chickens||5 Pound (2 Chickens, 2 1/2 Pound / 1 1/4 Kilogram Each)|
|Garlic||12 Clove (60 gm)|
|Onions||2 , quartered|
|Fresh rosemary sprig||6|
Pat chickens dry; remove excess fat from cavities. Remove giblets if necessary; reserve for another use, such as stock.
Peel garlic; cut each clove lengthwise into thin slices. Slide your fingers carefully under the skin on the breast of each chicken to separate the skin from the flesh. Arrange slices of garlic evenly between breast and skin.
Place 1 onion and 3 sprigs rosemary in cavity of each chicken. Rub chickens all over with olive oil; sprinkle with salt and pepper.
Place chickens on rack in roasting pan. Roast in 400F (200C) oven about 1 hour or until meat thermometer inserted into thickest part of thighs registers 185F (85C) and juices run clear when chickens are pricked with a skewer.
Transfer chickens to serving platter; let stand, covered, 15 minutes before carving.