Posted by Hauntmistress
3 tbs. olive oil
2 tbs. lemon juice
2 tsp. dried thyme
1 tsp. fresh rosemary leaves or crumbled dried rosemary
1 tsp. chopped fresh sage leaves or dried rubbed sage|
1/2 tsp. pepper
2 chickens (about 4 lb. each)
8 heads garlic (each 2 in. wide)
Rosemary sprigs, rinsed
How to Prepare:|
Mix 2 tbs. olive oil, lemon juice, thyme, rosemary leaves, sage and 1/2 teaspoon pepper.|
Rinse chickens and pat dry. Pull off and discard lumps of fat. Rub olive oil mixture all over chickens and set birds breast up and at least 1 in. apart on a rack in a 12x17 in. roasting pan.
Rub remaining 1 tbs. olive oil all over garlic. Place garlic heads on rack beside chickens.
Roast in a 425 degree oven until garlic is soft when pressed, about 1 hr., and chickens are well browned and meat is no longer pink at thigh bone (if garlic is done before chickens, transfer garlic to a dish and keep warm). Tip juices out of body cavities into roasting pan.
Put chickens on a large platter, surround with garlic heads, and garnish with rosemary sprigs. Keeping chickens warm, let rest 5 to 10 min.
Carve chickens. Separate garlic cloves and squeeze garlic from peels to eat with chicken. Add salt and pepper to taste.
More great recipes like this one can be found at:
Haunted Bay's Halloween Recipe Database
[ Print This Recipe ] [ Email Recipe To A Friend ] [ Back to Recipe ]