Roast Herbal Chicken with Garlic & Onions Recipe

Update Servings
  • 1 package (about 3-1/2 pounds) Gold n Plump® All Natural Whole Chicken
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage leaves, crushed
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed
  • 1 teaspoon coarse salt
  • 1/2 teaspoon coarsely ground pepper
  • 12 baby red onions, peeled, halved
  • 2 large heads garlic
  • Coarse salt and freshly ground pepper to taste
1 hr
  • Heat oven to 425° F. Place chicken in shallow roasting pan or on a rimmed baking sheet. Rub with 1 tablespoon oil. Mix paprika, sage, rosemary, salt, and pepper. Pat seasoning blend evenly over chicken. Slice tops off garlic heads, exposing tops of cloves. Arrange around chicken with onions. Drizzle with remaining 1 tablespoon oil; season with salt and pepper.
  • Roast chicken about 1 hour or until juices run clear and internal temperature reaches 165° F in thigh.
  • Serve chicken with onions and garlic, pulling the heads apart and squeezing the tender cloves out.
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