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Vampire Chicken

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Submitted By: Hauntmistress
On: 10/04/2002 09:06 PM

Serves: 8
Calories: 635
Prep Time: 90 Minutes
Occasion: Any
Effort: Average

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.

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