Garlic Rosemary Roasted Chicken

Directions

1. Preheat oven to 450F Remove and throw away giblets and neck from chicken.
2. Rinse chicken under cool running water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crush garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up on a broiler pan. Cut a thin slice from end of each onion. Remove white papery skins from garlic heads (don't peel or possibly separate cloves)) Cut tops off garlic heads, leaving root end intact. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450F for 30 min. Brush onions and garlic heads with extra virgin olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350F; bake an additional 1 hour and 15 min or possibly till meat thermometer registers 180F Cover chicken loosely with foil; let stand 10 min. Throw away skin from chicken. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if you like.
3. NOTES : One of the 10 best recipes in Cooking Lights 10th anniversary issue