And, I wouldn't say that this is simple roast chicken if I didn't mean it. I've told you guys before (see no. 1) that I tend to dry out the meat I cook and cry in the corner while Chad fixes us something else.
But this meal, I have made twice and can attest (so can Chad) that I have been successful both times! Since you are roasting the meat, it does take longer (don't be making any plans for about 4 hours) but like all things -- Good things come to those who wait. :)
Chicken in a pot with garlic
(via Rachael Ray Magazine)
get these ingredients together:
*2 T. extra-virgin olive oil
*4 1/2 pound whole chicken
*2 halved lemons
*35 unpeeled garlic cloves
*4 chopped rosemary sprigs
then do these steps:
01. Preheat the oven to 325 degrees.
02. In a large dutch oven, heat 1 T. Extra-virgin olive oil over medium heat. Add the chicken, breast side down and cook until golden, about 5 minutes. Turn, then squeeze the lemons over the bird before stuffing into the cavity. Drizzle 1 T. of extra-virgin olive oil over the top and season with salt and pepper. Cover and roast in the oven for 30 minutes.
03. Scatter the garlic cloves and rosemary around the chicken, cover and roast for 30 more minutes. Uncover the pot, increase the temperature to 375 degrees and roast until the juices run clear when the chicken is pierced with a knife, about 25 minutes.
04. Transfer the chicken to a platter; using a slotted spoon, transfer the garlic to the platter as well. Dip slices of crusty bread into the pan juices, then toast until crisp. Serve with chicken and roasted garlic.
notes: Simply delicious. When I've made it, Chad + I have had to force ourselves to stop eating it since it is just so darn good! We have found that the garlic cloves after they've been roasting, makes this paste that is perfect on top of the bread.
If you want, make it this weekend. Maybe while you watch the Mad Men Season premiere! I'll be hanging out with nephew, UJ! :)