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Roasted Garlic Chicken with Goat Cheese Bruschetta

Source: Chicken - Cooking with Style
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Active Time:  10 Minutes
Total Time:  1 Hour 55 Minutes
  Serves 6
One 3 1/2 pound chicken
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 pound heads (bulbs) garlic
1/4 cup olive oil
2 tablespoons butter, melted
salt and black pepper
For the Goat Cheese Bruschetta:
1 large French baguette
1/4 cup olive oil
2 tablespoons olive paste or pate
2 tablespoons sun-dried tomato paste or pate
3 1/2 oz goat cheese, crumbled
1 tablespoon chopped fresh thyme
Roasted Garlic Chicken with Goat Cheese Bruschetta Recipe at
Trim excess fat from the chicken, rinse and pat dry. Place the herbs in the cavity of the chicken. Tie the chicken legs together, tuck the wings under the body. Break the garlic into cloves - do not peel. Place the chicken in a baking dish and put the garlic around the chicken. Brush the chicken with half the combined oil and butter and drizzle the remainder over the garlic. Sprinkle the chicken and garlic with salt and pepper. Roast in a moderate oven at 375 degrees F. for about 1 3/4 hours, or until chicken is tender; stir the garlic occasionally.

MAKE GOAT CHEESE BRUSCHETTA: Slice the bread diagonally into 1/2 inch thick slices - you will need about 16 slices. Lightly brush both sides of the bread with oil and broil/grill on one side until lightly browned. Spread half the slices with olive paste and half with sun-dried tomato paste. Sprinkle with the goat cheese and thyme and broil/grill until lightly browned.

When the chicken is cooked, remove from the oven and leave to stand for five minutes. Remove the string and serve the chicken, drizzled with pan juices, and the bruschetta immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Roasted Garlic Dishes
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 739
Fat. Total: 38g
Fiber: 3g
Carbohydrates, Total: 33g
Sodium: 375mg
% Cal. from Fat: 46%
Cholesterol: 213mg
Protein: 67g
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