Title: Roast Chicken with Garlic
Yield: 4 servings
3 Heads of garlic, peeled
3 1/2 lb Chicken
Salt and pepper to taste
1 bn Fresh thyme
Jon Goldmark, chef at
Preheat oven to 425 degrees
Slice 20 of the garlic cloves into slivers. Leave the re- mainder
Rinse cavity of chicken and dry; season with salt and pep- per.
Gently pull the skin away from the breast and slide in some of the
thyme sprigs and the garlic slivers. Tuck the lemon, the remaining
thyme and a few garlic cloves into the cavity and place the chicken
in a roasting pan. Scatter the remaining garlic around the chicken.
Place chicken in the oven, reduce heat to 350 degrees F. and roast
for about 1 hour, or until juices run clear.
PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat
(4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.
Sibella Kraus writing in the San Francisco Chronicle, 7/14/93.