You are here

Garlic Roast Chicken's picture
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5091 Calories from Fat 3092

% Daily Value*

Total Fat 343 g527.5%

Saturated Fat 98.2 g491.2%

Trans Fat 0 g

Cholesterol 1700.9 mg567%

Sodium 1611.6 mg67.2%

Total Carbohydrates 48 g16%

Dietary Fiber 7.6 g30.4%

Sugars 12.2 g

Protein 429 g858.2%

Vitamin A 70.7% Vitamin C 129.8%

Calcium 45.9% Iron 126.7%

*Based on a 2000 Calorie diet

Garlic Roast Chicken Recipe