NECHAMAH COHEN’S ROAST CHICKEN PROVENCAL WITH WHOLE GARLIC

Food From Friends, Meat & Poultry

Yield: 6 servings. 4 lean meat exchanges, 1/2 vegetable

4 whole garlic heads, firm and unpeeled
1 tablespoon olive oil, divided
Sugar substitute equal to 1/2 teaspoon sugar
Salt and pepper to taste
1 (3-pound) chicken, cut into eighths
2 teaspoons paprika
1/2 tablespoon olive oil
2 tablespoons fresh parsley, chopped

Preheat oven to 425 F. 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. For a richer color, remove cover and bake for an additional 15 to 20 minutes until golden. Remove from oven and cool.

One piece of chicken (5 ounces/150 g) contains 226 calories, 21 g protein, 0 g carbs, 6.7 g fat, 4.1 g saturated fat, 116 mg cholesterol, 220 mg sodium, 95 mg calcium, 0 g fiber.