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Chicken and 40 Cloves of Garlic
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Summary
| Yield | |
|---|---|
| Source | Based on: http://homecooking.about.com/od/chickenrecipes/r/blpoul49.htm |
| Prep time | 30 minutes |
| Featured | featured |
| Recipe Tags | baby red potatoes carrots clay pot baker garlic Main Dish pearl onions rosemary sage thyme whole chicken |
Description
A simple but tasty dish. Use one of our 2-5 lbs clay pot bakers and give this recipe a try. Don't be afraid of the amount of garlic in this one, the end result is a truly mellow and nutty flavored meal that is sure to please.
Ingredients
- 2tbspolive oil
- 1⁄2tspdried rosemary
- 1⁄2tspdried thyme
- 1⁄4tspdried sage
- 2tbsplemon juice
- 40clvgarlic
- 3carrots
- 6baby red potatoes
- 1⁄2lbpearl onions
- 1frying chicken
Instructions
Soak top and bottom of 2-5 lbs clay cooker in water for 30 minutes; drain.
Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Shake and smash bag to mix. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.
Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Cover with clay pot lid.
Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.). Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.
Carve chicken and drizzle with pot gravy. Serve with the whole garlic cloves, and vegetables.
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