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Chicken with 40 Cloves of Garlic

Servings

8

Serving size

1 piece chicken with skin
COOKING TIME
60 Minutes

This recipe can be multiplied but you’ll need to use multiple pans. This healthy recipe makes great leftovers. Serve with two ounces of sourdough or gluten-free bread per serving.

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Chicken with 40 Cloves of Garlic

Ingredients

9 Medium stalk Celery, raw
1 1/2 tsp. Fresh thyme
3 tsp. Rosemary, fresh
10 leaves Fresh sage
1 Tbsp. Fresh parsley
1 4-pound whole Whole chicken, raw (skin on)
1 tsp. Salt
40 clove Garlic, raw
1 Tbsp. Olive oil
1/2 cup White wine

Instructions

Preheat the oven to 375°F.

Place three celery stalks in the bottom of a Dutch oven about 2 inches apart. Stack three stalks on top perpendicular and about 2 inches apart and then place the last three stalks on top perpendicular and about 2 inches apart to form a grid of celery.

Rinse the chicken well and pat dry. Rub the surface of the chicken and the cavity with the salt.

Place the 40 cloves of garlic in the cavity of the chicken and drizzle the oil over the garlic.

Place the chicken on top of the grid of celery and pour the wine into the bottom of the pot. Add the thyme, rosemary, sage and parsley to the pot and cover.

Place the covered pot in the preheated oven and reduce the temperature to 325°F. Cook for 30 minutes and remover the cover. Cook another 15 to 30 minutes until a meat thermometer at the thigh reads 160°F. Remove and let the chicken rest for at least ten minutes before carving.

Remove the cloves of garlic and place in a bowl. Serve the chicken with a two ounce slice of sourdough bread spread with roasted garlic cloves.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This is a wonderful recipe. The nutrition information reflects the chicken eaten with the skin on. I almost never do this: after you are used to not eating the skin it can really taste too rich. Nonetheless, in an effort to be fair to those who have a craving for a lovely roast chicken at Sunday lunch this is a pretty healthy way to roast it. The grid of celery allows a lot of the fat to drain away and along with the herbs and garlic makes for a lovely aromatic bird. Serve this with some Pan Grilled Broccoli and you have the perfect healthy Sunday meal.

"A satisfied customer-we should have him stuffed!"

Basil Fawlty, Owner, Fawlty Towers