Garlic rosemary chicken

• Gluten free
• Paleo

• Meat

  • 1 1/4 kg Chicken, whole

• Produce

  • 4 Garlic cloves
  • 4 Garlic heads
  • 1 Lemon
  • 1 Lemon, Juice of
  • 1 Onions, medium
  • 1 Rosemary, Fresh sprigs
  • 1 tsp Rosemary, dry
  • 1 Rosemary, springs

• Canned Goods

  • 1/4 cup Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tbsp Italian spices

• Nuts & Seeds

  • 2 tbsp Sunflower seeds, roasted

• Dairy

  • 1 Butter, salted

Found on chefjar.com

Description

Ingredients

• Whole chicken- 1.2 kg or 2.6 pounds
• Medium onions ( quartered/ onion wedges)- 2
• Garlic heads ( peeled) - 4
• Lemon ( quartered)- 1
• Fresh rosemary sprigs-1
• Chicken broth- ¼ cup
• For Chicken marinade
• Salted butter ( melted)-4 tbsp or Olive oil- 8 tbsp
• Garlic cloves( grated)- 4
• Juice of 1 lemon
• Dry rosemary- 1 tsp
• Black pepper- ½ tsp
• Italian spices- 1½ tbsp
• For garnish
• Roasted sunflower seeds- 2 tbsp
• Rosemary springs- 2 ( optional)

Directions

• Preheat your oven to 220 C or 425 F with a rack in the middle of the oven.
• In a medium bowl combine the melted butter with the grated garlic cloves, dry rosemary, the lemon juice, Italian spices & black pepper. If you plan to use unsalted butter/olive oil, add some salt.
• Pat the chicken dry and rub the butter- garlic mixture.
• Transfer the chicken to a greased roasting pan ( I used a sizzling iron plate).
• Place 1 rosemary spring, 1 peeled garlic head, 1 lemon (quartered) in cavity of the chicken.
• Tuck wings under the bird.
• Place to the pan the onion wedges and the remaining garlic heads ( 3). Add the chicken broth.
• Put the roasting pan in the oven, turn the heat down immediately to 200°C/400°F . Cook for 1 hour or until the chicken is done.
• Take the pan out of the oven and transfer the chicken to a board to rest for 5 minutes.
• Garnish with some roasted sunflower seeds and rosemary.
• Serve immediately.