Nutritional Information Calories: 231 Fat: 7.7g Protein: 26.5g Cholesterol 76mg Carbohydrates: 13.5g Sodium: 78mg Fiber 2.7g Servings Serves 8, each serving size about 3 ounces chicken and 1 onion quarter. Time To Cook Preparation Time: 20 minutes. Oven Time: 1.75 hours or approximately 105 minutes. Easy & Delicious Garlic & Rosemary Roasted Chicken Ingredients 1 roasting chicken, about 4 to 5 pounds 1 tablespoon chopped fresh rosemary 8 garlic cloves, crushed 2 medium red onions, quartered 2 whole garlic heads 2 teaspoons olive oil Directions Preheat oven to 450 degrees. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan. Cut a thin slice from end of each onion. Remove white papery skins from garlic heads but DO NOT peel or separate cloves. Cut tops off garlic heads, leaving root end intact. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450 degrees for 30 minutes. Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350° and bake entire recipe an additional 1 hour and 15 minutes or until meat thermometer registers 180°. Cover chicken loosely with foil and let stand 10 minutes. Discard skin from chicken. Squeeze roasted heads of garlic to extract pulp and serve as a spread on French bread if so desired.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.