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Oregon Chicken Recipe 

Chicken with 40 Cloves of Garlic

Serves 4-5

  • 4 pound Oregon grown chicken

  • 4-5 medium Oregon grown potatoes, scrubbed and cut into 2 inch pieces

  • Salt, freshly ground black pepper

  • 1 shallot, minced

  • 6 sprigs thyme

  • 6 sprigs parsley

  • 2 stalks celery with leaves

  • 2 bay leaves

  • 9 ounce package frozen artichoke hearts, thawed or 8 ounce can, drained

  • 2 sprigs each rosemary, oregano, sage OR 2 tablespoons dried herbs

  • 2 heads garlic (approximately 40 cloves)

  • Toasted French bread slices

Soak top and bottom of large clay cooker in water 15 minutes. Sprinkle chicken inside and out generously with salt and pepper. Place shallot, 2 thyme sprigs, 2 parsley sprigs, a cut celery stalk and a bay leaf into cavity. Truss bird. Drain clay pot. Add potatoes, artichokes and bouquet garnish of fresh rosemary, oregano, sage, remaining thyme, parsley, celery and bay leaf. Place chicken breast up on vegetables. Scatter garlic around the chicken. If using dried herbs, sprinkle over chicken. Cover clay pot and place in cold oven. (Donít place room temperature clay pot in hot oven; it may crack.) Set oven to 425 degrees and roast 1 1/2 hours or until juices run clear when a thigh is pierced. Uncover and roast 15 minutes longer to brown breast. Transfer pot to wood board; do not place on cold surface or run cold water into it until it cools. Remove chicken and vegetables to a platter. Let stand a few minutes before carving chicken. Serve garlic with toasted French bread for spreading.

Note: Chicken may be baked in a covered baking pan in a pre-heated oven at 350 degrees about 1 hour, uncover and roast 30 minutes longer or until done.

Recipe from Oregon Fryer Commission

  

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