Wednesday Menu – Chicken in a Pot with Garlic, Pasta with Fresh Tomato Sauce, Salad
Farm Share Produce – Garlic, Salad Mix, Roma Tomatoes, Bell Pepper
Chicken in a Pot with Garlic
Based on http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/take-five-ingredients-recipes/Chicken-in-a-Pot-with-Garlic
2 T olive oil, divided
1 Whole Roasting chicken, about 4.5 pounds.
2 lemons, halved
35 unpeeled garlic cloves
4 sprigs thyme
Preheat oven to 325 degrees.
On the stovetop in a large Dutch Oven heat 1 T olive oil over medium heat. Place the chicken in the pot and cook until golden, about 5 minutes, flip the chicken and repeat.
Drizzle the juice from the lemons over the chicken and then stuff the rinds into the cavity. Drizzle with the remaining 1 T of olive oil and season with salt and pepper. Cover and roast in the oven for 30 minutes.
Scatter 35 unpeeled garlic coves and the sprigs of thyme around the chicken. Cover and roast another 30 minutes.
Uncover the pot, increase the temperature to 375 degrees and roast a final 25 minutes. Serve the chicken on a platter and don’t forget to enjoy the roasted garlic!
NOTE: the original recipe calls for rosemary. I used thyme because I had it from the garden. I think any earthy herb would work very well.