Bistro Roast Chicken

Yield: 2 servings (serving size: 1 leg quarter and 1 garlic head)
Source: Cooking Light Magazine, January 1999
CL Comments: Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.
Amy's Comments: This was so easy to put together and WOW was it tasty! I couldn't quite 'get' why they included the garlic to be roasted, but once I squeezed it over the chicken, I understood! Served with some couscous and green veggies. A bit high in points, but worth it and filling! Both quick and inexpensive.


2 chicken leg quarters (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic heads


  1. Preheat oven to 375°.
  2. Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  3. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.


Healthy Units: 7 per serving
CALORIES 358 (38% from fat); FAT 15.2g (sat 3.5g, mono 7g, poly 2.9g); PROTEIN 33.7g; CARB 22.4g; FIBER 1.3g; CHOL 100mg; IRON 4mg; SODIUM 682mg; CALC 165mg;

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