No Reviews
You must be logged in to post a review.
Tender, moist and EASY! Rosemary and garlic “infuse” through the chicken, rather than overwhelm it. Leftovers (if any) are great in Chicken Caesar Salad.
Preheat oven to 325ºF. Remove giblets and neck from chicken cavity. (Save “parts” to simmer for stock, or discard.) Rinse chicken inside and out with cool water; drain, then pat dry with paper towels. Place breast-side-up in a shallow roasting pan. Rub chicken with olive oil; season liberally with salt and pepper.
Cut garlic head in half horizontally—peel and all!—and insert into the chicken cavity with a sprig of rosemary. Lasso, truss, or tie the drumsticks together. Roast 2 hours, or until chicken tests done. (Adjust roasting time to the size of the bird; I used a 5-pound chicken.) Baste once halfway through. Chicken is done when juices run clear (test by slicing between the drumstick and thigh; if in doubt, use a meat thermometer). Remove twine. Discard rosemary and garlic.
Transfer chicken to a warm platter and garnish with the remaining rosemary sprig. Carve tableside. Serves 4.
No Comments
Leave a Comment!
You must be logged in to post a comment.