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Ingredientes
- 3 heads garlic
- 2 tablespoons olive oil
- 1 1/2 tablespoons snipped fresh rosemary
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 3- to 3 1/2-pound whole roasting chicken
- 3 medium sweet potatoes (1 1/2 to 1 3/4 pounds), peeled and cut into 1-inch pieces
- 1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into wedges
Direcciones
- Preheat oven to 375° F. Separate the cloves of garlic (you should have about 30 cloves) and peel.
- Mince four of the cloves. Set aside remaining garlic cloves.
- In a small bowl, combine minced garlic with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken.
- Place six of the garlic cloves into the cavity of the chicken.
- Tie legs to tail. Twist wing tips under back.
- Place on a rack in a shallow roasting pan.
- Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone.
- Roast, uncovered, for 1 1/2 to 1 3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F.
- Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the salt in a 13x9x2-inch baking pan.
- Drizzle vegetable mixture with remaining 1 tablespoon olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes.
- Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving.
- Carve chicken discarding skin before serving.
- Serve chicken with vegetables.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 4 servings | |
| Calories 677 | |
| Calories from Fat 402 | 59% |
| Total Fat 44.77g | 56% |
| Saturated Fat 11.85g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 509mg | 21% |
| Potassium 774mg | 22% |
| Total Carbs 18.25g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.52g | 3% |
| Protein 48.21g | 77% |
Evaluaciones
29 de Julio de 2015
Hubby and I thought this recipe a winner. Just the right amount of garlic and rosemary, both of which can overwhelm. The only thing I did differently was to spatchcock the bird (butterfly it by removing backbone) and lay it out flat on a half sheet. I did not use a rack. I had a 5# chicken; it'll be done in an hour saving at least 45 minutes oven time. I rubbed some of the garlic mixture under the skin of the bird. I find this helps the seasonings permeate the meat more and keep the breast meat moist. My sweets only needed about 45 minutes to be tender. Loved it!Yo he cocinado/probado esta recetaEsta es una variación
