Sunday, January 14, 2007

Rosemary-Garlic Chicken

Rosemary-Garlic Chicken

Use a slow cooker for this recipe. Or subsitute a cast-iron pot with a tight-fitting lid and bake at 350° for 2 hours.

Serving: 6
Prep Time: 10 minutes
Cook Time: 6 hours if using a slow cooker; 2 hours if using the oven




INGREDIENTS:
One 5 1/2-pound whole chicken, rinsed and patted dry
1 1/2 teaspoons salt
1 teaspoon pepper
20 whole garlic cloves, lightly crushed
1/2 pound yellow onions, sliced into 1/2-inch rounds
1 pound red potatoes (about 14), halved
1 tablespoon chopped fresh oregano
1 teaspoon minced fresh rosemary
1 cup small green fresh olives (such as picholines), cracked
1/2 cup fresh lemon juice


DIRECTIONS:
Prepare the chicken: Sprinkle the chicken skin and cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper and place 10 garlic cloves inside. In a slow cooker, layer the onions and potatoes and sprinkle with the remaining salt, pepper, 1/2 of the oregano and 1/2 of the rosemary. Place the chicken, breast-side down, on top of the potatoes and onions in the slow cooker. Sprinkle with the remaining rosemary and oregano. Add the olives, remaining garlic cloves and lemon juice. Cover and cook on low for 6 hours. Pull meat from the bones and serve hot with the broth and vegetables.

NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 627
Total Fat: 18.0 g
Cholesterol: 291 mg
Sodium: 1,766 mg
Carbohydrates: 19.4 g
Fiber: 3.0 g
Protein: 92.5

Source: Country Living Magazine, January '07

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