Garlic-Roasted Chicken and Vegetables |
| Name: |
Pamla Taylor |
| Base: |
Andrews AFB |
| Recipe: |
1 roasting chicken(5-6 lbs)
4 Tbsp butter or margarine, softened (divided)
15 garlic cloves, halved
1 can (14-1/2 oz) chicken broth (divided)
1/4 c. olive or vegetable oil
1/4 c. lemon juice
1 to 2 Tbsp dried oregano
1 tsp salt
1/2 tsp peper
1/4 tsp garlic powder
10 red potatoes (about 1-1/2 lbs), cut into large chunks
2 c baby carrots
1 med red onion, thinly sliced
Rub inside of chcken with 2 Tbsp butter. With a sharp knife, cut 16 small slits in checken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a roasting pan; tie drumsticks together. Place remaining garlic in pan. Pour 1/2 of the broth over chicken. Combine oil and lemon juice; pour 1/2 over chicken. Rub remaining butter over chicken. Combine the oregano, salt, peper and garlic powder; sprinkle 1/2 over chicken. Cover and bake @ 350 degrees for 45 minutes.
Place the potatoes, carrotes and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-60 minutes or until a meat thermometer reads 180 degrees, basting servral times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving. Yields 6 servings. |
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