- One 3 1/2-pound chicken
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 pound garlic heads (bulbs)
- 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 ounces goat cheese, crumbled
- 1 tablespoon chopped fresh thyme
Preheat the oven to 375 degrees F. Trim excess fat from the chicken, rinse and pat dry. Place the herbs in the cavity of the chicken. Tie the chicken legs together and 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 about 1 3/4 hours, or until the 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 5 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.
nutrition information per serving
739 calories; 38g total fat; 213mg cholesterol; 375mg sodium; 33g carbohydrates; 3g fiber; 67g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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