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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roast Chicken Provencal with Whole Garlic

Source: Enlitened Kosher Cooking by Nechama Cohen

A very garlicky roast chicken.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	164.3

Total Carbs	3.5 g

Dietary Fiber	0.3 g

Sugars	0.4 g

Total Fat	13.3 g

Saturated Fat	2.9 g

Unsaturated Fat	2.2 g

Potassium	50.6 mg

Protein	3.7 g

Sodium	21.1 mg

Dietary Exchanges 13.3 Fat, 0.5 Vegetables, 0.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

16.0
16 each medium garlic cloves 1.0
1 tbsp olive oil 0.5
0 1/2 tsp sweetener (sugar substitute) 1.0
1 pinch salt and pepper 1.0
1 each whole chicken, raw 2.0
2 tsp paprika 0.5
0 1/2 tbsp olive oil 2.0
2 tbsp chopped parsley

Directions

Preheat oven to 425 degrees. Wash garlic heads well, peeling off only the outside layers and keeping the garlic intact.
Slice off the tops and coat with 1/2 tablespoon oil, sugar substitute, salt, and pepper.
Mix the rest of the oil, salt and pepper into a paste and rub onto all sides of the chicken (inside and outside, if left whole).
Put chicken and garlic in a Dutch oven or heavy pan and bake covered for about 2 hours.