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Chicken Piedmonte

Dorothy Bonitz, North Carolina Unit
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Whole roasted chicken stuffed with garlic, lemons, and rosemary, basted with wine and olive oil.
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RECIPE CATEGORY: Main Dishes
HERB: Rosemary
KEYWORDS: garlic, lemon, white wine
Ingredients Instructions

Ingredients
  

  • 1 roaster chicken (~7 lb)
  • 20 cloves garlic
  • 3 lemons, cut into wedges
  • ½ cup dry white wine
  • 2 tablespoons olive oil
  • 8 sprigs fresh rosemary
  • salt and pepper

Instructions
 

  1. Preheat oven to 375°F. Pat chicken dry.
  2. Stuff cavity with 15 cloves garlic, 6 lemon wedges, and 4 rosemary sprigs.
  3. Place chicken in a roasting pan. Rub with 1 Tbsp oil; season with salt and pepper. Scatter remaining garlic, lemon, and rosemary around the chicken.
  4. Add wine and remaining oil to the pan; cover and bake 2 hours, basting every 30 minutes. Uncover last 15 minutes to brown.
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