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  • 1 whole roaster chicken (7 pounds)
  • 1 package (6 ounces) refrigerated peeled garlic cloves
  • 4 shallots, halved
  • 1 bunch celery, chopped
  • 1 lemon, sliced
  • 1-1/2 cups dry sherry cooking wine
  • 2 tablespoons Brothers Marketplace olive oil
  • 1-1/2 teaspoons chopped fresh rosemary
  • 1-1/2 teaspoons chopped fresh sage
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground black pepper


  1. Preheat oven to 450°. On work surface, place chicken breast side down. Starting at thigh end, with kitchen scissors, cut along 1 side of backbone; repeat on other side of backbone to remove bone. Turn chicken over; press down firmly on breastbone to flatten chicken. Pat chicken dry with paper towels.
  2. In 3-quart baking dish, toss garlic, shallots, celery, lemon and sherry. Place chicken breast side up on top of vegetables; rub with oil, rosemary, sage, thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper. Tuck wings behind breasts to prevent burning.
  3. Roast chicken and vegetables 45 minutes; increase temperature to 500°. Roast 10 minutes or until internal temperature of chicken reaches 165°, rotating once. Transfer chicken to cutting board; loosely cover with aluminum foil and let stand 10 minutes.
  4. With tongs, transfer 20 garlic cloves to blender; strain drippings from baking dish into blender. Blend on high 1 minute; strain through a fine-mesh strainer into small saucepot. Add remaining 1/4 teaspoon each salt and pepper; cook over medium-high heat 8 minutes or until reduced by half.
  5. Carve chicken and serve with roasted garlic jus.

  • 568 Calories
  • 29g Fat (8g Saturated)
  • 166mg Cholesterol
  • 681mg Sodium
  • 9g Carbohydrates
  • 0g Fiber
  • 52g Protein