Ingredients Jump to Instructions ↓

  1. 1 head(s)

  2. (large)

  3. elephant garlic

  4. Olive or salad oil

  5. 1 (3 1/2-pound)

  6. broiler-fryer chicken , cut up

  7. 1 tablespoon(s) fresh rosemary , finely chopped (or 1 teaspoon dried rosemary leaves, crushed)

  8. 1 1/2 teaspoon(s) salt

  9. 2 teaspoon(s) lemon juice

  10. 1/2 teaspoon(s) coarsely ground black pepper

  11. 1 pound(s) large shrimp

  12. Fresh rosemary , for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Meanwhile, remove skin from all chicken pieces except wings. Cut each breast piece in half.

  3. In large bowl, mix rosemary, salt, lemon juice, pepper, and 1 tablespoon 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.

  4. 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.

  5. 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.

  6. To serve, arrange chicken, shrimp, and garlic on platter. Spoon pan drippings over. Garnish with rosemary.


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