March 19, 2011

Roasted Chicken with 30 Cloves of Garlic

 This week at our local Thriftway Perdue roaster chickens were on sale for $.79/lb! Great deal, should have purchased two. Anyway, I hadn't made the roaster with the 30 cloves in about 16 years and for some reason I decided it was going to be on tonight's supper menu. It was extremely moist and full of those wonderful garlic overtones.
Actually the garlic cloves really mellow with the roasting process and taste divine when plopped on top of a slice of chicken. My daughter Grace practically devoured an entire leg, bones and all!

This is a very inexpensive meal to make especially when you can get the chicken as cheaply as I did. I call this good Mediterranean cooking with lots of fresh ingredients! It was served it with a wild rice and a simple salad.


1 roasting chicken
30 cloves of garlic with skins removed
Juice of 1 lemon
3 sprigs of fresh tarragon or 1 tsp. or dried
1 tsp Savory
3 T olive oil
Seasoned salt


Rinse chicken and pat dry. Rub with olive oil (I use my oil infused with garlic) and add seasonings. If using fresh tarragon, chop half of the leaves and sprinkle on the outside then stick the remaining sprigs into the cavity of the chicken along with several cloves of garlic. Wrap loosely in tin foil with remaining cloves around the out side of the chicken. Place in baking pan or on roasting rack and put in a preheated oven set at 400 degrees. Bake 20 minutes per pound of meat. During the last half hour of cooking remove foil.

To be honest I had actually made a gravy for this and no one touched it because the meat was that moist!!

Chris gave this chicken an 8.5 out of 10!

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