Chicken with Garlic, Lemon, and Rosemary

Name: Chicken with Garlic, Lemon, and Rosemary
Ingredients: 2 heads garlic; 6 small sprigs fresh rosemary; 2 lemons, halved; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 teaspoon dried tarragon; 1 roasting chicken (4 to 4½ pounds), with its giblets; 1 roasting chicken (4 to 4½ pounds), with its giblets; 1 large onion; 1 cup Berta’s Chicken Stock or canned broth; 1 cup Berta’s Chicken Stock or canned broth; 2 tablespoons olive oil; 2 tablespoons unsalted butter

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Lemons and rosemary infuse this chicken with their fresh and robust flavors.

Ingredients

2 heads garlic
1 large onion
1 roasting chicken (4 to 4½ pounds), with its

Main course
Gluten-free

Method

Remove the paper-like outer skin from the garlic heads, and separate the cloves. Do not peel the cloves. Set them aside.
Cut the onion in half, and then in slivers. Set it aside.
Rinse the chicken well and pat it dry. Set the giblets aside. Sprinkle the cavity with the tarragon and salt and pepper. Place the lemons and the rosemary sprigs in the cavit