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Bistro Roasted Chicken Recipe

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This recipe for Bistro Roasted Chicken is from The Watterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chicken leg quarters
1 T. chopped fresh basil (1 tsp dried)
1 T. chopped fresh thyme (1 tsp dried)
1 T. chopped fresh rosemary (1 tsp dried)
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 whole garlic heads
Directions:
Directions:
Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients. Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375º for 45 minutes. Increase oven temperature to 450º (do not remove chicken from oven). Bake 30 minutes or until thermometer register 180º. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
Personal Notes:
Personal Notes:
Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices.

 

 

 

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