This is it! Super easy and yet, so fancy! My six year old ate three servings of this and then wanted me to go to the store so I could get all the stuff to make it again! Score! Martha, I love you.
What I liked: This was one of the easiest things I have ever made. And, did I mention that my my six year old ate three helpings of it? This recipe could easily be the centerpiece of a fine china, cloth napkins type of meal.
What I did not like: I admit that I didn’t totally follow Martha’s advice to the letter. And I regret it. Martha wants you to make two chickens at once, and boy, is she right. I only had one chicken and to my sorrow, that is all I made. Lesson learned!
Here’s where I found the recipe:
– 2 whole chickens – yes, get 2 of them…
– 2 tablespoons paprika
– 1 teaspoon dried oregano
– Coarse salt
– ¼ cup plus 2 tablespoons extra virgin olive oil
– 8 heads garlic, halved horizontally (I would say that you might be able to get by with four to six heads of garlic, but I have learned my lesson about disagreeing with Martha…)
1.) Preheat oven to 450 degrees. Mix together paprika, oregano, and 1 tablespoon plus 1 teaspoon salt. Place chickens, breast side up on a rimmed baking sheet (I used a roasting pan), and tuck wings under. Tie legs of each bird together with kitchen twine. Pat chickens dry with paper towels. Rub skin of each with 1 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into each cavity.
2.) Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Scatter remaining garlic-head halves around chicken; drizzle garlic with remaining ¼ cup oil, then turn cut side down on sheet. Roast for 10 minutes. Tent birds loosely with foil. Roast until juices run clear and an instant read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chickens, let rest for 10 minutes before serving with roasted garlic.