Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Roast Chicken & Shrimp

1 large head elephant garlic
olive or salad oil
1 3 1/2-pound broiler-fryer, cut up
1 TBS finely chopped fresh rosemary
or
1 teaspoon dried rosemary leaves, crushed
1 1/2 Tsp salt
2 Tsp lemon juice
1/2 Tsp coarsely ground black pepper
1 pound large shrimp
fresh rosemary sprigs for garnish

Preheat oven to 450 degrees F. Separate garlic into cloves, removing
any loose papery skin, but do not peel. In large roasting pan (17" by
11 1/2"), toss garlic cloves with 2 teaspoons olive or salad oil. Cover
roasting pan with foil and roast garlic 15 minutes.  Remove skin from
all chicken pieces except wings. Cut each breast piece in half.  In large
bowl, mix rosemary, salt, lemon juice, pepper, and 1 TBS olive or salad
oil; add chicken and toss until well coated.  Place chicken in roasting pan
with garlic. Roast 15 minutes, uncovered, basting chicken once or twice
with drippings.  While chicken is roasting, with kitchen shears, cut along
back of each shrimp, exposing vein, but keeping shell intact. Rinse each
shrimp under running cold water to remove vein. Pat shrimp dry with paper
towels.  After chicken has roasted 15 minutes, add shrimp to chicken
mixture, tossing to coat shrimp with drippings in pan. Roast 10 minutes
longer, uncovered, or until shrimp turn opaque throughout and juices run
clear when chicken is pierced with a knife.  To serve, arrange chicken,
shrimp, and garlic on platter. Spoon pan drippings over. Garnish with
rosemary. 

Serves 6