Smothered Chicken with Garlic

If you have never roasted a whole chicken before, you are definately missing out!  It is SO easy, SO much tastier, juicier and SO much cheaper (about half the price!) than buying a rotisserie chicken from the grocery store.

The best part about cooking a whole chicken is you can have the chicken legs (thighs & drumsticks) and wings for dinner on the first night and then use the breast meat for the Chicken & Broccoli Ring for dinner #2. 

3 tbsp fresh rosemary or 1 tbsp dried rosemary, divided

1/2 tsp paprika

1/2 tsp salt

1/4 tsp ground black pepper

1 whole chicken (about 4 lb/1.8 kg)

1 lemon, cut into quarters

1 tbsp olive oil

2 heads garlic, peeled (about 40 cloves)

1. Preheat oven to 375 degrees F.  Lightly spray Deep Covered Baker 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 chicken quarters and remaining rosemary inside cavity of chicken.  Tie ends of legs together with cotton string.  Lift wing tips up toward neck, then tuck under back of chicken.  Place chicken breast side up into baker.

2. Brush outside of chicken with oil; coat completely with seasoning mixture.  Arrange garlic around chicken.  Bake, covered 60 minutes.  Carefully remove lid and continue roasting 25-35 minutes or until meat thermometer registers 180 degrees F in thickest part of thigh and juices run clear.  Remove chicken from baker; let stand 10 minutes before carving.  Remove garlic from drippings; serve with chicken.  Yield: 4-6 servings

(copyright The Pampered Chef, 2008)