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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.
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Garlic-Roasted Chicken published in Country Woman September/October 1991, p31
It's time to pick those delicious tomatoes growing in the garden and pair them up with some sweet garlic. …
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Reviewed on Mar. 11, 2009 by linsvin
Would make again...important to baste frequently so it gets nice and brown. Had to leave my chicken in close to an hour. Next time will make a gravy with the brown bits.
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