RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Roasted Chicken w/Garlic - meat
Serves 5-6 1/2 tsp. each rosemary, thyme, sage 1 tsp. paprika 1 Tbs. oil 20 + cloves whole garlic, peeled mashed 4 to 4-1/2 lb. chicken 1 large onion, sliced juice of one orange Combine garlic, herbs and oil to form a paste. Rub in and out on chicken. Place whole garlic cloves on bottom of roasting pan and place chicken on top. Place onion slices around chicken in pan. Pour orange juice over chicken. (Dish may be prepared up to this point, covered and refrigerated over-night.) Roast in 450-degree oven for 1 hour or until tender and nicely browned. (May be roasted in a clay cooker at 475 degrees for 1-1/4 hours covered, 10 minutes uncovered). Betty Newman - Northern California Jewish Bulletin
