1 4 lb. chicken, rinsed & patted dry
1/2 tsp. salt & pepper
1 cup olive oil
2 fresh flat-leaf parsley sprigs
1 each fresh rosemary, thyme, and sage sprig (some stores sell them in combination for poultry)
1 Turkish bay leaf or 1/2 California bay leaf (I forgot this and it was still tasty!)
1 celery rib
40 peeled garlic cloves
Sprinkle chicken with salt & pepper; Tie chicken legs together with kitchen string
Heat oil in 6-8 qt. wide oven proof pot over moderate heat; Add chicken & sear, turning until golden brown all over and then transfer chicken to a plate
Tie herbs & celery together and add to pot; Scatter garlic over bottom of pot and place chicken on top
Cover tightly & transfer to oven, baking until thermometer inserted in thigh reads 170 degrees (30 - 40 min.)
Transfer chicken to cutting board & let rest 10 min. before carving
Spread garlic on mini-toasts and enjoy!
* Cook spaghetti & combine with left over garlic cloves, oil, and a jar of marinated artichokes (quartered) the next day for a second meal. Mix in pieces of chicken to make it even more yummy!
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