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Robust Garlic Baked Chicken Recipe

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This recipe for Robust Garlic Baked Chicken, by , is from The Mooney Family Cookbook Project, 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!

Catherine Mooney


1 (3 pound) whole chicken
1 cup butter, softened
1 lemon
3 tablespoons minced garlic
5 cloves garlic
1/4 chopped fresh rosemary
5 sprigs fresh rosemary
salt to taste
ground black pepper to taste
1 teaspoon paprika

1. Preheat oven to 350 degrees F.

2. Rinse chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side.

3. With a hand mixer, combine butter, lemon zest, minced garlic, and 1/4 cup chopped rosemary.

4. Take your hand and slide it between the skin and meat of the breast, as well as loosening the "pockets" between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the pockets of the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken).

5. Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs, and sliced garlic. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.

6. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes or until juices run clear. Remove the stuffing, carve, and serve.

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From Allrecipes.com




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