Roast Chicken with 25 Cloves of Garlic

Roast Chicken with 25 Cloves of Garlic

From Jasper’s Kitchen Cookbook by Jasper J. Mirabile, JR. this recipe is sure to become a favorite. Although you might not think so at first glance, Jasper’s Kitchen Cookbook, described as “Italian Recipes and Memories from Kansas City’s Legendary Restaurant” has some great gluten free, allergy friendly recipes.
For this recipe Jasper suggests buying a whole chicken and cutting it up yourself, as it is much more economical – he suggests asking your butcher for how-to tips, or looking it up on line. The unpeeled roasted garlic can be easily squeezed from the skin and has a sweet and mild flavor.
This recipe makes 3 to 4 servings.

Ingredients:
25 cloves of garlic, unpeeled (1 to 2 heads)
1 whole chicken cut into pieces
½ cup of white wine or apple juice
½ cup olive oil
1 sprig rosemary
1 small bunch thyme
1 small bunch tarragon
1 small bunch oregano
salt and freshly ground black pepper
2 lemons

Instructions:
Preheat the oven to 375 degrees.
Arrange the cloves of garlic across the bottom of a Dutch oven.
Place the chicken pieces on top of the garlic, skin side up.
Drizzle with the wine and olive oil and arrange all the fresh herbs on top.
Sprinkle with salt and pepper.
Cut the lemons in half, squeeze the juice over the chicken and add the lemon halves to the Dutch oven.
Cover the Dutch oven tightly.
Bake for 1 hour, or until the juices run clear when a thigh is pricked, removing the lid during the last 10 minutes to brown the chicken if desired.

The following nutritional analysis is based on one serving - recipe makes 4 servings.

Nutritional information provided by www.menucalc.com