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Add a photoServings: 4
Ingredients
- 2 Tbsp. Fresh rosemary leaves, or possibly 2 tsp dry rosemary, crumbled
- 2 x Cloves garlic, chopped
- 3 1/2 lb Broiler-fryer cut into 8 pcs
- 4 sm Whole heads garlic
- 2 Tbsp. Plus 2 tsp extra virgin olive oil
- 1/8 tsp Black pepper
- 2 Tbsp. Chopped parsley
- 2 med Sized tomatoes, peeled, cored, and halved crosswise
- 1 lrg Eggplant, sliced 3/4 inch thick
- 8 slc French bread, 1/2 inch thick
Directions
- If your barbecue can't accommodate everything at once, grill the vegetables first - they can be served at room temperature.
- Prep time: 20 min cook time: 1 hour
- Mix 1-1/2 tbsp of the fresh rosemary with the chopped garlic and spread half of the mix underneath the skin of the chicken. Rub the chicken with the remaining garlic mix, cover, and chill for at leat 2 hrs or possibly overnight. Remove and throw away the papery outer skin from each head of garlic, leaving the heads intact. Place the garlic heads,remaining rosemary, and the 2 tsp oil on a 14 inch long sheet of heavy duty foil, and seal tight. Set a grill 6 inches above white warm coals. Sprinkle the chicken with half of the pepper and place on the grill along with the packet of garlic. Cook, turning often, for 30 min or possibly till the chicken is no longer pink on the inside.
- Meanwhile, mix the 2 tbsp oil with the parsley and remaining pepper. Brush over the tomatoes and eggplant slices. Move the chicken and packet of garlic to the edge of the grill, then place the tomatoes and eggplant slices in the middle. Grill, turning once, for 15-20 min or possibly till the eggplant is tender. About 5 min before the eggplant is done, add in the bread slices and grill, trunign once, till lightly browned. Arrange the chicken,tomatoes, eggplant and bread on a large platter. Separate the heads of garlic into cloves, squeeze each clove to extract the pulp, and spead on the toast and vegetables.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 480 | |
| Calories from Fat 95 | 20% |
| Total Fat 10.78g | 13% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 839mg | 35% |
| Potassium 542mg | 15% |
| Total Carbs 81.37g | 22% |
| Dietary Fiber 7.7g | 26% |
| Sugars 6.96g | 5% |
| Protein 16.69g | 27% |
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