Let your guests squeeze the mellow garlic onto their servings of this succulent chicken dish requested by a reader on our "Fare Share" page in the September issue.
- Portion size 8 servings
Ingredients
Method
Trim chicken and cut into pieces, severing legs at joint and cutting breasts in half, crosswise.
Peel potatoes; cut into 1/4-inch (5 mm) thick slices. In bowl, combine potatoes, chicken, lemon juice, vegetable oil, rosemary, salt and pepper. Arrange potatoes in single layer in 13- x 9-inch (3 L) glass baking dish. Arrange chicken, skin side up, over potatoes. Cover and refrigerate for 4 hours.
Trim tops from garlic heads; brush with olive oil. Nestle, cut side down, into chicken and potatoes. Roast in 425°F (220°C) oven, basting occasionally, until juices run clear when chicken is pierced and potatoes are tender, 1 to 1-1/4 hours. Halve garlic heads lengthwise to make 8 portions. Garnish with rosemary sprigs.
Nutritional facts <b>Per serving:</b> about
- Sodium 402 mg
- Protein 35 g
- Calories 402.0
- Total fat 15 g
- Cholesterol 116 mg
- Saturated fat 3 g
- Total carbohydrate 32 g
%RDI
- Iron 16.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 158.0
- Vitamin C 38.0
