Rosemary Roast Chicken with Garlic Gravy

[mandalin]

Rosemary Roasted Chicken with Garlic Gravy

3 1/2 to 4 lb chicken 2 heads (not cloves, heads) garlic
2 tsp olive oil 1 cup chicken stock
2 tbsp fresh rosemary 1 tbsp corn starch

Preheat over to 450 degrees. After rinsing chicken and patting dry (and removing giblets), pull off and discard fat. Rub chicken all over with oil and sprinkle generously with salt, pepper and rosemary.

Place chicken breast side up on v-shaped rack in 12x17 roasting pan. put 1/8 inch water in pan to avoid splattering. If you want a crispier chicken, omit the water. Cut the tops of the garlic off and brush exposed top with olive oil. Place garlic in separate pan or tin foil and place in oven with chicken. Remove garlic when soft - about 40 to 45 min.

Bake chicken until juices run clear (about 180 degrees at thickest part of thigh) about 45-50 min. Remove from roasting pan, skim fat from pan and set pan aside.

Squeeze garlic 'meat' into blender, add chicken broth and cornstarch and blend to smooth puree. Add this to the roasting pan and whisk over high heat on top of stove until bubbling.

Excellent accompaniment -
Roasted Veggies (serves 4)
1 1/2 lbs small new red potatoes 1 1/2 lbs whole thin green beans
2 large carrots 2/3 cup olive oil or garlic olive oil
1 red onion 1/2 tsp salt
1 yellow or white onion freshly ground black pepper to taste
4 whole garlic cloves (optional)

Preheat oven to 450.

Quarter potatoes. Cut carrots into 1/2 inch pieces. Coarsely chop onion. Snap ends off beans.

Toss potatoes, onions, garlic, carrots, salt and oil in mixing bowl. Spread mixture (including all oil) out on baking sheet and bake for 45 min. Save bowl with oil to use later.

After 45 min, remove sheet from oven and put all the veggies and the beans back into the bowl and toss again. Put back into oven for another 15 min until lightly browned. Sprinkle with pepper and serve hot (also very yummy cold!)