Ingredients
1 (5 -6 lb) roasting chickens
1 tablespoon rosemary, chopped
8 garlic cloves, crushed
8 medium red onions
2 whole garlic heads
2 teaspoons olive oil
fresh rosemary (optional)
Method
Sources
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Preheat oven to 450F. Remove the giblets, etc. and discard. Loosen skin around chicken and stuff with rosemary and crushed garlic between the skin on breasts and drummys. Lift the wingtips up and over back, and tuck under the chicken. Place chicken breast side up, on broiler pan. Cut thin slice from each end of onion. Remove paper from garlic and chop tops. Brush garlic and onions with olive oil and arrange around chicken. Insert meat thermometer into meaty part of thigh. Bake at 450F for 30 minutes, reduce to 350F and bake 1 hour and 15 minutes or until meat thermometer hits 180F.