Chicken Piedmonte
Whole roasted chicken stuffed with garlic, lemons, and rosemary, basted with wine and olive oil.
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
- Preheat oven to 375°F. Pat chicken dry.
- Stuff cavity with 15 cloves garlic, 6 lemon wedges, and 4 rosemary sprigs.
- 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.
- Add wine and remaining oil to the pan; cover and bake 2 hours, basting every 30 minutes. Uncover last 15 minutes to brown.
