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Add a photoServings: 6
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 40 x Cloves garlic, peeled
- 1/4 tsp Dry rosemary, crumbled
- 1/4 tsp Dry thyme, crumbled
- 4 1/2 lb Whole frying chicken
- 1 Tbsp. Lemon juice ds Salt to taste ds Pepper to taste
- 1 lrg Loaf French Bread, sliced
Directions
- Soak top and bottom of 3 1/4 qt clay cooker in water for about 15 min, drain. Line bottom and sides of cooker with parchment paper.
- Combine extra virgin olive oil, garlic and herbs in cooker. Rinse chicken and pat dry.
- Place chicken over garlic mix. Drizzle with the lemon juice. Sprinkle with salt and pepper to taste.
- Place covered cooker in cool oven. Set oven at 475 degrees F. Bake till chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hrs. Remove cover, bake till chicken is crisp and brown - 5 - 10 min longer.
- Carve chicken and spoon cooking liquid over chicken. Serve the garlic cloves with the sliced French Bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 6 servings | |
| Calories 590 | |
| Calories from Fat 338 | 57% |
| Total Fat 37.48g | 47% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 269mg | 11% |
| Potassium 528mg | 15% |
| Total Carbs 14.84g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.58g | 0% |
| Protein 46.02g | 74% |
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