Roast Chicken With Garlicpoultry 1 stephen ceideburg 3 heads of garlic, peeled 3 1/2 lb chicken 1 salt and pepper to taste 1 bunch fresh thyme 1/2 lemon 1 jon goldmark, chef at oliveto. 1 preheat oven to 425 degrees Slice 20 of the garlic cloves into slivers. Leave the re- mainder whole. Rinse cavity of chicken and dry; season with salt and pep- per. Gently pull the skin away from the breast and slide in some of the thyme sprigs and the garlic slivers. Tuck the lemon, the remaining thyme and a few garlic cloves into the cavity and place the chicken in a roasting pan. Scatter the remaining garlic around the chicken. Place chicken in the oven, reduce heat to 350 degrees F. and roast for about 1 hour, or until juices run clear. PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat (4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber. Sibella Kraus writing in the San Francisco Chronicle, 7/14/93. Posted by Stephen Ceideburg |
