The original recipe calls for 40 cloves – 40 is over-powering. Much better with 20 cloves. I also use more veggies than are listed.
GREAT recipe and looks as beautiful as it tastes wonderful! Leftover carcass makes a fantastic soup base.
Servings: 4 to 6
one 3 1/2 to 4 lb. roasting chicken, wash, pat dry
20 cloves unpeeled garlic
4 potatoes, peeled and cut in 1″ pieces
2 carrots, pared and cut into 1″ pieces
2 stalks celery, cut into 1″ pieces
1 large onion, chopped
¼ cup white wine (or sub extra chicken broth)
¼ cup chicken broth
2 Tbsp. olive oil
2 Tbsp. finely chopped parsley,
½ tsp rosemary leaves, crushed
2 tsp. dried basil
1 tsp. each salt, oregano, and thyme
1/8 tsp. pepper
Pinch of crushed red pepper
Preheat oven to 350 degrees. Place washed chicken in roasting pan. Put 1/2 of garlic cloves in cavity of chicken. Spread vegetables and remaining garlic around chicken. Combine remaining ingredients in a jar with tight-fitting lid. Shake well. Pour over chicken. Cover and bake for 1 hour. Remove cover and baste chicken and vegetables. Bake 15-20 more minutes until chicken is browned lightly, tender, and juices run clear. The garlic that bakes with the vegetables is tender and mild – hold one end and squeeze into your mouth, discarding skin. Discard the cloves inside the chicken.
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