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Garlic Chicken:
Preheat oven to 400 degrees. Cut up a five pound chicken into pieces (increase this recipe if needed). Place evenly in a roaster or deep casserole dish. Slice 1 red onion and place evenly around the chicken. On the stove, make a garlic sauce.
For a garlic sauce you will need:
5 tablespoons olive oil, grape seed oil, or butter
2 diced bulbs of garlic
5 tablespoons flour (cornstarch, rice flour or wheat flour)
3 cups water or milk
1 teaspoon crumbled, dried rosemary
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
Melt or heat the butter/oil. Once it is hot, add the garlic and sauté, only until it is slightly golden. Stir in flour until thoroughly mixed in and dissolved. Adding the liquid, beat with whisk and cook on high temperature until thickened and creamy, but not heavy.
Sprinkle generous amount of garlic powder over chicken, until evenly seasoned. Pour garlic sauce over chicken, making sure it is thoroughly covered. Sprinkle a little more garlic over top of chicken that is covered with sauce. Cover chicken with foil or ovenproof lid. Bake at 400 degrees for half an hour, then reduce heat to 325 degrees until meat is falling off the bone. Be sure to baste extra garlic sauce (that covers the bare areas of the roaster) over the chicken fairly frequently.
Serve with cripsy seasoned potatoes and a dish of green beans.
