Recipes
Garlic and Rosemary Roasted Chicken




Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 0:50
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Ingredients
4 clove Garlic, raw 1 tsp Butter, without salt Diet
1 tbls Oil, olive, salad or cooking 3 lb Chicken, roasting, meat and skin and giblets and neck, raw 2 tbls Rosemary, fresh 1/2 cup Alcoholic beverage, wine, table, white
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Peel and halve garlic cloves. In a large, ovenproof skillet over medium-high heat, heat butter and oil and saute garlic cloves for 2 minutes.
3. Quarter chicken. add to pan and brown lightly on both sides. add rosemary to pan.
4. Cover skillet and place in the oven. bake until juice runs clear when a sharp knife is inserted into thigh of bird, about 40 minutes. Remove bird from pan and keep warm on a platter in the oven.
5. In the same skillet over medium-high heat, pour in wine.
6. Cook rapidly for 3 minutes, scraping pan to loosen browned bits. Pour sauce over chicken and serve.
7. Suggested to serve with pasta.
2. Peel and halve garlic cloves. In a large, ovenproof skillet over medium-high heat, heat butter and oil and saute garlic cloves for 2 minutes.
3. Quarter chicken. add to pan and brown lightly on both sides. add rosemary to pan.
4. Cover skillet and place in the oven. bake until juice runs clear when a sharp knife is inserted into thigh of bird, about 40 minutes. Remove bird from pan and keep warm on a platter in the oven.
5. In the same skillet over medium-high heat, pour in wine.
6. Cook rapidly for 3 minutes, scraping pan to loosen browned bits. Pour sauce over chicken and serve.
7. Suggested to serve with pasta.
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