from Kevin Kostner's "Twim Palms" restaurant in Pasadena. (January, 1995. The restaurant is still there, but I think Kostner lost it in the divorce.)
I love this recipe because you can bake it somewhat ahead, then finish it off in the broiler or on the grill at the last minute. The overnight marinade is nice but not essential. Last night I put it together and baked it right away and it was delicious.
1/3 cup plus 1/4 cup oil (I use olive oil)
3 Tbs. dried herbs de Provence (or your own herb mixture)
2 Tbs. finely chopped garlic
Salt and pepper
1 3-1/2 to 4 lb. chicken, cut in half
1/4 cup whole peeled garlic cloves (about 1 large head*)
Make a paste of the 1/3 cup oil, herbs, chopped garlic, salt and pepper to taste.
Place chicken halves in a 9" x 13" glass baking dish. Loosen the skin with your fingers and spread some of the herb mixture under the skin. Rub the rest over the top. Cover and refrigerate overnight.
Toss the garlic cloves with 1/4 cup oil and place around chicken.
Bake at 350* until just done, about 45 minutes.
Meanwhile, preheat broiler or barbecue (medium-high heat). Remove chicken from pan and broil or grill, turning, until browned. Pour pan juices and garlic into a pitcher or measuring cup and skim off fat. Pour over chicken and serve.
(This is good with just about any potato dish, and some grilled bread for the garlic).
*For more about "one large head," see the Giada DeLaurentis post #1291.
I love this recipe because you can bake it somewhat ahead, then finish it off in the broiler or on the grill at the last minute. The overnight marinade is nice but not essential. Last night I put it together and baked it right away and it was delicious.
1/3 cup plus 1/4 cup oil (I use olive oil)
3 Tbs. dried herbs de Provence (or your own herb mixture)
2 Tbs. finely chopped garlic
Salt and pepper
1 3-1/2 to 4 lb. chicken, cut in half
1/4 cup whole peeled garlic cloves (about 1 large head*)
Make a paste of the 1/3 cup oil, herbs, chopped garlic, salt and pepper to taste.
Place chicken halves in a 9" x 13" glass baking dish. Loosen the skin with your fingers and spread some of the herb mixture under the skin. Rub the rest over the top. Cover and refrigerate overnight.
Toss the garlic cloves with 1/4 cup oil and place around chicken.
Bake at 350* until just done, about 45 minutes.
Meanwhile, preheat broiler or barbecue (medium-high heat). Remove chicken from pan and broil or grill, turning, until browned. Pour pan juices and garlic into a pitcher or measuring cup and skim off fat. Pour over chicken and serve.
(This is good with just about any potato dish, and some grilled bread for the garlic).
*For more about "one large head," see the Giada DeLaurentis post #1291.