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Roast Chicken Provencal with Whole Garlic
Source: Enlitened Kosher Cooking by Nechama Cohen

A very garlicky roast chicken.

Prep Time: 15 minutes
Cook Time: 2 hours
Difficulty: Easy

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
2 1/2 Fat , 1 Vegetables , 1 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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16 each  medium garlic cloves
1 tbsp  olive oil
0 1/2 tsp  sweetener (sugar substitute)
1 pinch  salt and pepper
1 each  whole chicken, raw
2 tsp  paprika
0 1/2 tbsp  olive oil
2 tbsp  chopped parsley
  1. Preheat oven to 425 degrees. Wash garlic heads well, peeling off only the outside layers and keeping the garlic intact.
  2. Slice off the tops and coat with 1/2 tablespoon oil, sugar substitute, salt, and pepper.
  3. 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).
  4. Put chicken and garlic in a Dutch oven or heavy pan and bake covered for about 2 hours.

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