1 whole chicken
Big head of garlic
2 packages little crescent rolls
Lemon-Garlic Chicken from Dianne P.
One whole chicken, hosed out (I make Jamie do that part. EEwww)
2 lemons, peeled and deseeded and quartered
10 cloves garlic, peeled
salt, pepper, cooking sherry
Stuff chicken with garlic, lemon, S&P and sherry. Brush with oil (I've used olive or sesame).
Roast at 325-350 for one hour.
Add little potatoes, carrots, onions.
Roast for another hour. Take the lid off and brush with a little more oil. Roast a bit more until the top turns golden.
Chickie Baskets from Gini B.
Pop the leftovers from recipe above (except the lemon) into your food mill. Dice, don't puree.
Soften a package of cream cheese.
Combine the diced stuff and the cream cheese.
Unroll your crescent rolls, put a dollop of filling in each, wrap them up whatever way looks cute to you.
Put in pan about 2 inches apart or put into muffin tins.
Bake at 350 until brown.
Make them little for appetizers, or big for entree-sized servings. Extra yummy served with little peas. I've also made this with Pot Roast leftovers and it was just as nummy.
:: this post is included in the May recipe round-up and in the Carnival of Recipes 5.26.2007