33 Clove Garlic Roasted Chicken
Active time: 30 minutes
Total time: 75-90 minutes
Serves: 6-8
Celebrate the significant number of 33 with a garlicky roasted chicken, the star of your Lag Ba'Omer meal! Get your little ones in the kitchen by peeling garlic cloves for this flavor-packed poultry dish!
Equipment
Cast iron pan or roasting pan
Ingredients
4 lb whole chicken, giblets removed
Salt and pepper
3 rosemary sprigs
1 lemon, halved
3 heads of garlic (about 33 cloves)
1 tbsp olive oil
1 medium yellow onion, quartered
1 carrot, chopped
1 stalk celery, chopped
¼ cup olive oil
Parsley
Preparation
Preheat the oven to 425°F.
Place the chicken on a cutting board. Dry using paper towels.
In a small bowl, liberally salt and pepper the outside and inside of the chicken.
Stuff the inside cavity with rosemary, lemon halves, and 1 head of garlic, sliced horizontally.
In a roasting or cast iron pan, add onion quarters, carrot, celery, and remaining garlic cloves.
Place the chicken on top of the vegetables and drizzle with olive oil.
Roast until chicken is browned and fully cooked through, checking after 45 minutes to see if the juices run clear, checking every 5-10 minutes until fully cooked.
Let rest for 10-15 minutes before carving.
Serve with chopped parsley.