Sprinkle evenly over chicken. Refrigerate chicken, uncovered, 8 hours or overnight. Roast the garlic Preheat oven to 375°F. Trim 1/2 inch from top of each head of garlic to expose cloves.

This spiced, slow roasted chicken is cooked on the barbecue and served with a smoky homemade mayo and vegetables. A great summer alternative to your classic Sunday roast. For this recipe you will ...

Donation Options Search Search Search Spice-rubbed roasted chicken with green-herb chutney is served. AP Share Roasted chicken is a Passover mainstay. It’s easy to prepare and takes well to a ...