recipe needed: rosemary-garlic roasted chicken

[gleeheehee]

thank you so much Mary Ann!

[Kathy]

Thanks for posting this..it looks perfect for dinner tonight!

[gleeheehee]

Hi, this is my first post on this BB! I'm on vacation visting my sister this week, and I'd like to make the rosemary and garlic roasted chicken for her family. (And I don't have my magazines with me) Would someone have this recipe out there? I think it's in the April 1997 10th anniversary issue--one of CL's top 10 recipes of all time.

I really appreciate y'all's help! Thanks!
Glenda

[Mary Ann]

This is one of our favorites, too.
CookWare(tm) from Cooking Light(r).

Garlic-Rosemary Roasted Chicken

SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 115

INGREDIENTS FOR 8 SERVINGS:
1 (5 to 6-pound) roasting chicken
1 tablespoon chopped fresh rosemary
8 garlic cloves, crushed
2 medium red onions, quartered
2 whole garlic heads
2 teaspoons olive oil

INSTRUCTIONS:
When it first ran in our October 1996 issue, this dish was accompanied
by five other roasted-chicken recipes, each one an herb-infused,
earthy delight. Of all those recipes, this classic French version
proved to be everyone's favorite. It's amazing how the simple
combination of rosemary and garlic can so infuse the chicken, making
it taste every bit as glorious as it smells when it's cooking in the
oven.

1. Preheat oven to 450 degrees.

2. Remove and discard giblets and neck from chicken. Rinse chicken
under cold water; pat dry. Trim excess fat. Starting at neck cavity,
loosen skin from breast and drumsticks by inserting fingers and gently
pushing fingers between the skin and meat. Place rosemary and crushed
garlic beneath skin of breast and drumsticks. Lift wing tips up and
over back; tuck under chicken. Place chicken, breast side up, on a
broiler pan.

3. Cut a thin slice from end of each onion. Remove white papery skins
from garlic heads (do not peel or separate cloves). Cut tops off
garlic heads, leaving root end intact.

4. Insert meat thermometer into meaty part of thigh, making sure not
to touch bone. Bake at 450 degrees for 30 minutes. Brush onions and
garlic heads with olive oil. Arrange onions and garlic heads around
chicken. Reduce oven temperature to 350 degrees; bake an additional 1
hour and 15 minutes or until meat thermometer registers 180 degrees.
Cover chicken loosely with foil; let stand 10 minutes. Discard skin
from chicken. Squeeze roasted heads of garlic to extract pulp; serve
as a spread on French bread, if desired. Yield: 8 servings (serving
size: 3 ounces chicken and 1 onion quarter).

NUTRITIONAL INFORMATION:
CALORIES 231 (30% from fat); FAT 7.7g (sat 1.9g, mono 3.1g, poly
1.6g); PROTEIN 26.5g; CARB 13.5g; FIBER 2.7g; CHOL 76mg; IRON 1.4mg;
SODIUM 78mg; CALC 50mg