Roast Chicken Provencal with Whole Garlic

Yield: 6 servings

The garlic cloves absorb the flavor of the chicken and spices. After being baked, they easily pop out of their skins, and can be used as a delectable spread on chicken, vegetables or even on toast.

• 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 15-20 minutes until golden. Remove from oven and cool.

Nutrition Facts: Serving size: (piece of chicken) 1 (oz) 5 (g) 150 Calories 226 Protein (g) 21 Carbs (g) 0 Fat (g) 6.7 Sat. Fat (g) 4.1 Cholesterol (mg) 116 Sodium (mg) 220 Calcium (mg) 95 Fiber (g) 0 Exchanges: Lean meat 4 Vegetable 1/2