Garlic-Roasted Chicken
Country Woman
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One of my chores when I was growing up on a farm was helping out with the meals, especially during busy season. I'm sure I wasn't the greatest cook when I started—at least my dad teases me that I wasn't—but after 10 years of marriage, I think I've improved!
This roasted chicken is one I usually serve as a "treat" supper on weekends. I'll also make it sometimes for company. Everyone says they love it—there rarely are any leftovers.
Our family includes my husband and our three children (8, 6, and 2). We live in a small town in an agricultural region. During the summer we're busy tending to our garden. Each year, I do a fair amount of canning and freezing of our produce—beans, corn, carrots, pickles, tomatoes, beets, etc.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 1 hour
Ingredients:
- 6 medium chicken drumsticks
- 6 medium bone-in chicken thighs
- 6 medium potatoes, peeled and quartered
- 12 extra-large unpeeled garlic cloves
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/4 cup honey
Directions:
Place the chicken, potatoes and garlic in a large roasting pan. Pour butter over all and sprinkle with salt.
Bake at 400° for 40 minutes or until a meat thermometer reaches 170°, basting frequently with the pan juices. Heat honey; drizzle over chicken. Remove the chicken, potatoes and garlic to a serving platter; keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. Serve with the chicken, potatoes and garlic. Yield: 6 servings.