ROASTED CHICKEN AND SHRIMP
Missy Brannighan - Marlton

1 large head garlic
olive oil or salad oil
3 1/2 lb. chicken (cut up)
1 tsp dried rosemary leaves (crushed)
1 1/2 tsp salt
1/2 tsp pepper
1 lb large shrimp (deveined with shell)
Lemon juice

Preheat oven to 450 degrees. Separate garlic into cloves. Remove any loose skin but do not peel. In a large roasting pan, toss in garlic and 1 tbsp of oil, over with oil and roast for 15 minutes, making sure it does not burn. Meanwhile, remove skin from chicken, except wings, cut each breast in half. Mix with rosemary, salt, lemon juice, pepper, and 1 tbsp. oil. Add chicken and toss until well coated with spices. Place in roasting pan and baste chicken with garlic drippings. Roast uncovered 15 minutes. Add shrimp to chicken mixture, tossing to coat shrimp with drippings. Roast 10 minutes longer uncovered until shrimp turns opaque.

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