Roasted Rosemary & Garlic Chicken

FOR THE CHICKEN BRINE:
Combine 1/2 cup salt, crushed garlic and rosemary sprigs in a large bowl and pour two cups of boiling water over. Allow to stand for 10 minutes, then add 2 cups of cold water. Rinse the chicken and add to the bowl with enough additional water to cover. Refrigerate for at least one hour, but preferably for 5-6 hours (I’ve left it in overnight before).

COOKING DIRECTIONS:
Preheat oven to 450°. Set a roasting rack inside a roasting pan and lightly spray the rack with nonstick cooking spray.

Remove the chicken from the brine and pat dry with paper towels. Carefully loosen the skin over the breast and thigh on each side and slip a spoon of paste (see below) under the skin and then rub the outside of the skin to spread the paste around evenly. Rub the entire chicken with the remaining olive oil. Salt the chicken lightly with salt and pepper (I use coarse salt and freshly ground pepper). Cut the lemon in two, squeeze juice over the chicken and then stuff the two halves of the lemon into the cavity.

Set the chicken breast-side up on the prepared rack and roast for 30 minutes. Remove from the oven and baste with a little more olive oil. Turn the oven down to 375° and continue to roast until chicken is medium golden brown and thermometer reads an internal temperature of 160-175°. The size of your bird will dictate how long it takes. A smaller (2-3 lb.) chicken will take 1-1/2 hours, a large 5 lb. bird can take up to 2-1/2 hours.

Transfer the chicken to a large plate and allow to rest 10-15 minutes before slicing and serving.

FOR THE PASTE:
Mix together the chopped rosemary, minced garlic, and 2 tablespoons of olive oil in a small bowl.

ADDITIONAL HELP:
Your husband will bring you flowers and your children call you blessed if you add small red potatoes (or regular potatoes cut into quarters) to the pan at the point when you turn the oven down to 375° and simply roast along with the chicken.

You can also forego roasting altogether and just cut the bird down the middle, splay it open, and throw it on the grill this summer. Grill over low heat for about the same amount of time it takes to roast in the oven.

This is absolutely the best roast chicken we’ve ever had. Amazingly moist and every bite infused with flavor.