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3 tbsp (45 ml) fresh rosemary or 1 tbsp (15 ml) dried rosemary, divided
1 whole chicken (about 4 lb/1.8 kg)
1 lemon, cut into quarters
1 tbsp (15 ml) olive oil
2 heads garlic, peeled (about 40 cloves)
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground black pepper

Preheat oven to 350°F. Lightly spray Bean Pot with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside.

Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Place chicken breast side up into bean pot. Rub chicken with oil and seasoning mixture, arrange garlic around the bird in the bran pot. Bake with lid on for 60 minutes. Remove lid and continue roasting 30‐40 minutes. Yield: 4‐6 servings

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