40 Clove Chicken With Tomatoe, Oregano And Lemon

This dish is pot licking delicious!

https://www.cutoutandkeep.net/projects/40-clove-chicken-with-tomatoe-oregano-and-lemon-2 • Posted by michelle.hooton.102

For years, I've read recipes about roasting all kinds of fowl with forty coves of garlic. Knowing that garlic mellows as it roasts didn't convince me that forty cloves would be pleasant to eat. It sounded more like a tonic to ward off vampires! Obviously from the title of my post, you know that curiosity killed this cat. Logic dictates that there can't be the plethora of recipes out there for a nasty tasting dish. Logic was bang on.

You will need

¼ cup Extra Virgin Olive Oil 1 (3 to 4-lb.) Chicken , washed and dried thoroughly Sea Salt and ground black pepper, to taste 40 Cloves Garlic , smashed and peeled 5 Large heirloom Tomatoes , cut in 6 pieces 1 Bunch fresh Oregano 1 Lemon , washed and quartered ¼ cup Dry White Wine

Project Budget

Time

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Description

For years, I've read recipes about roasting all kinds of fowl with forty coves of garlic. Knowing that garlic mellows as it roasts didn't convince me that forty cloves would be pleasant to eat. It sounded more like a tonic to ward off vampires! Obviously from the title of my post, you know that curiosity killed this cat. Logic dictates that there can't be the plethora of recipes out there for a nasty tasting dish. Logic was bang on.

Instructions

1. Preheat oven 425*F

2. 

   Drizzle half of the olive oil over the bottom of a large roasting pan. Sprinkle with 30 cloves of garlic, the tomato pieces and half of the oregano.

3. 

   Place 10 cloves of garlic, the remaining oregano and the lemon in the chicken’s cavity. Lay the prepared chicken on top of the tomatoes and garlic.

4. 

   Pour the white wine and remaining olive oil over the chicken then season with sea salt and freshly ground pepper. Cover roasting pan then place on the bottom rack in your oven.

5. 

   Bake 1 ½ hours or until chicken is golden and its juice runs clear when the thigh is pricked with a fork. Remove from oven and allow to rest for 10 minutes before carving.