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20 Cloves of Garlic Roast Chicken

 20 Cloves of Garlic Roast Chicken
4 ServingsPrep: 10 min. Bake: 1-1/4 hrs. + standing


  • 20 garlic cloves, peeled, divided
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 4 lemon wedges
  • 8 fresh thyme sprigs, cut in half
  • 2 tablespoons butter, softened
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper


  • Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck
  • wings under chicken. With a sharp paring knife, cut 24 small slits
  • in breasts, drumsticks and thighs. Insert each with a halved garlic.
  • Place the lemon wedges, thyme and remaining whole garlic cloves in
  • chicken cavity. Tie drumsticks together.
  • Transfer chicken to a rack in a shallow roasting pan, breast side up.
  • Rub skin with butter; sprinkle with salt and pepper.
  • Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a
  • thermometer inserted in thigh reaches 180°. Remove chicken from
  • oven; tent with foil. Let stand for 15 minutes before carving.
  • Yield: 4 servings.
Nutritional Facts: 6 ounces chicken equals 457 calories,

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20 Cloves of Garlic Roast Chicken (continued)

Nutritional Facts: 29 g fat (10 g saturated fat), 149 mg cholesterol, 406 mg sodium, 3 g carbohydrate, trace fiber, 43 g protein.
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