Recipe - Garlic Rosemary Roasted Chicken

6 pound Roasting chicken
1 tablespoon Rosemary, fresh chopped
8 Cloves garlic, crushed
2 md Red onion, quartered
2 Whole garlic bulbs
2 teaspoon Olive oil

Preheat oven to 450F Remove and discard giblets and neck from chicken.
Rinse chicken under cold running water; pat dry. Trim excess fat. Starting
at neck cavity, loosen skin from breast and drumsticks by inserting fingers
and gently pushing fingers between the skin and meat. Place rosemary and
crush garlic beneath skin of breast and drumsticks. Lift wing tips up and
over back; tuck under chicken. Place chicken, breast side up on a broiler
pan. Cut a thin slice from end of each onion. Remove white papery skins
from garlic heads (do not peel or separate cloves) Cut tops off garlic
heads, leaving root end intact. Insert meat thermometer into meaty part of
thigh, making sure not to touch bone. Bake at 450F for 30 minutes. Brush
onions and garlic heads with olive oil. Arrange onions and garlic heads
around chicken. Reduce oven temperature to 350F; bake an additional 1 hour
and 15 minutes or until meat thermometer registers 180F Cover chicken
loosely with foil; let stand 10 minutes. Discard skin from chicken. Squeeze
roasted heads of garlic to extract pulp; serve as a spread on French bread,
if desired.

Per serving: 572 Calories; 40g Fat (64% calories from fat); 43g Protein; 7g
Carbohydrate; 179mg Cholesterol; 170mg Sodium

NOTES : One of the 10 best recipes in Cooking Lights 10th anniversary issue

Recipe by: Cooking Light YEAR: 1997:Apr PAGE 115 Posted to MCRecipe Digest
V1 #527 by Terry Pogue tpogue@idsonline.com on Mar 20, 1997