Garlic Whole Roasted Chicken
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Garlic Whole Roasted Chicken
Oh so flavorful and good
Ingredients
- 1/4 cup garlic, chopped
- 3 tablespoons parsley
- 2 tablespoons crushed red pepper
- 1 teaspoon dry oregano or thyme
- 1 teaspoon salt
- 1 small onion, chopped
- 1/4 cup olive oil
- 3 pounds chicken
- 1 lemon, cut into wedges
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 450°.
- Combine the garlic, parsley, red pepper, oregano, salt and onion un a food processor and puree.
- With the machine running, add the olive oil through the feed tube and process until smooth.
- Set aside.
- Remove the chicken from the packaging, discard the innards, and rinse.
- Wipe completely dry.
- Stuff the chicken cavity with the lemon, and season the cavity generously with salt and pepper.
- Rub the garlic paste all over the chicken and slide any extra between the skin and into the cavity.
- Place the chicken in a roasting pan, breast side up, into the oven.
- Roast for 20 minutes.
- Turn the heat down to 350° and roast for 25 more minutes.
- Roast until the juices run clear.
- Remove from the oven and cover with foil.
- Let rest for 5 minutes before serving.
- If the chicken starts to darken too quickly, cover the entire bird with foil.
YOUR OWN NOTES
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