There is one way, in my opinion, to make a house smelly homey: saute garlic in olive oil. The smell is intoxicating and as it permeates through each room friends and family are drawn to the kitchen to find out what treat they will soon be devouring. This recipe for roasted chicken is not only aromatic (it's got 10 cloves of garlic!) but also moist and delicious. It's easy enough for a new cook but sophisticated enough to serve to your friends at a dinner party with white wine.
Just be warned-you might end up with too many cooks in the kitchen...
1 Onion, cut coarsely into quarters
10 Cloves of Garlic mashed with 1 t. Salt
1/2 C. White Wine
1/4 C. Olive Oil
2 t. White Vinegar
1 3# Chicken, cut in half
Salt & Pepper
1. Cut your chicken down the backbone to create 2 equal halves. If you do not know how to do this or you do not want to, you can also buy 3 #'s of chicken parts. (It's just a little more costly.)
2. Mash your garlic with the salt to create a paste. You can use the flat part of a chef's knife or a spoon.
3. In a large glass container, combine the onion, 1/2 of the garlic paste, and all of the liquid. Add the chicken and marinate in the fridge for for 2-4 hours.
4. Preheat oven to 375. Remove chicken from marinade and season with salt and pepper and smear with remaining garlic paste. Place chicken in a roasting pan and put slices of lemon under it. If you'd like, you can also add the onions from the marinade.
5. Roast for 45 minutes to 1 hour or until a thermometer reads 165 and the juices run clear.