Roasted Garlic Chicken with Rosemary

1. 1

   Preheat oven to 350.

2. 2

   Chop 2 cloves garlic from 1 head, reserve Cut off top third of all 3 garlic heads and discard.

3. 3

   Grate 2 tsp zest from lemon; cut lemon in half.

4. 4

   Combine chopped garlic& zest with 1 tbsp butter, chopped rosemary, 1/4 tsp salt& 1/4 tsp pepper.

5. 5

   Separate chicken skin from breast; spread butter mixture over breast meat, place lemon halves, 1 garlic head and rosemary sprigs in cavity.

6. 6

   Spread remaining butter over skin; sprinkle with 1/4 tsp salt& 1/4 tsp pepper.

7. 7

   Place chicken on rack in roasting pan; add remaining garlic heads to roasting pan; roast for about 2 hrs or until juices run clear when pierced with fork; transfer to serving platter; let stand 10 minutes before carving Meanwhile, place broth in bowl; stir in flour& remaining salt& pepper; reserve Place roasting pan over two burners on high; add wine, cook stirring constantly about 1 minute; add broth mixture;cook stirring constantly until thickened;2-3 minutes.

8. 8

   Remove from heat;strain if necessary; serve chicken with gravy.

9. 9

   Serve roasted garlic cloves from heads with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.