Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - February 16, 2007

Herb Chicken with Roasted Garlic

Serves: 6

  Download this recipe.

3 to 3 1/2 pounds cut up broiler fryer chicken
1/2 cup dry white wine or chicken broth
1/4 cup lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1/2 teaspoon salt
3 bulbs medium garlic

Heat oven to 375°. Place chicken in ungreased rectangular pan, 13 9 2 inches. Mix remaining ingredients except garlic; pour over chicken. Cut1/2 inch off top of garlic bulbs. Place garlic, cut side up, in pan with chicken.

Cover and bake 30 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. To serve, gently squeeze garlic out of cloves over chicken. Serve with pan juices.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656