Pan-Roasted Chicken with Garlic Cloves

Ingredients: (Conversion Chart)

• 5 tablespoons olive oil
• 4 sprigs fresh thyme, stems removed
• 3 sprigs fresh rosemary, stems removed
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 pounds chicken
• 1 lemon, quartered
• 28 garlic cloves, skins intact
• 1 cup chicken broth
• 1 cup white wine

Directions:

1. Preheat oven at 395°F.
2. For marinade, mix together olive oil, thyme, rosemary, salt and pepper. Stir to blend well.
3. Rub marinade all over chicken. Stuff whole lemon into chicken.
4. Place chicken, breast side up, in a heat-proof casserole. Add garlic, chicken broth and white wine.
5. Bring casserole to a boil over medium-high heat. Remove from heat, cover with lid and roast in oven for 1 to 1¼ hours. Check for doneness; juices should run clear when thickest part of thigh is pierced with a skewer.
6. Remove lid, baste chicken with pan juices and continue to cook for another 10 to 15 minutes to brown the skin.
7. Remove chicken and garlic cloves from casserole and place on a serving dish. Cover loosely with foil and let rest for 10 to 15 minutes.
8. Spoon away excess oil from juices in casserole. Adjust to taste with salt and pepper.
9. Carve chicken and serve with garlic cloves and pan juices.

Nutrition Info: