ROAST CHICKEN
This chicken was so good -- the original recipe says to use fresh rosemary (1/4 cup) but I used dried and aso to use 5 juniper berries which I skipped. Although the original recipe calls for a 5-6 pound chicken, my chicken was closer to 3 pounds (to serve 4 people) and it worked out fine. We served this delicious chicken with chinese vegetables (frozen) for an almost no-work dinner. Recipe source: Bon Appetit (February 2008).
Provided by ellie_
Categories Whole Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a mortar combine first 3 ingredients (note description that original recipe used fresh rosemary and juniper berries in addition to the garlic and peppercorns) and crush with pestle until paste forms. Mix in oil.
- Rinse chicken and pat dry.
- On a working surface, place chicken and rub 1 teaspoon or so over bone side of chicken.
- Turn chicken over and open chicken using poultry shears cutting through breast bones.
- Place chicken skin side up on working surface, loosening skin from breast and thigh meat so you can put some of the rosemary/garlic paste over the meat but under the skin. Rub any remaining of the rosemary/garlic mixture over the outside of the chicken (under the wings and over all).
- Preheat oven to 400 degrees F.
- Place some rosemary sprigs (I used dried) on the bottom of a 13x9x2 baking pan.
- Place chicken skin side up on top of the rosemary in the pan. (***if desired the chicken can be prepared ahead up to this point, covered with plastic wrap and refrigerated for 8 hours - let stand at room temperature for 1 hour before proceeding.).
- Roast chicken uncovered for 1 - 1 1/2 hours ( I used a small chicken, so mine was ready in about 1 hour) or until meat thermomenter registers 170 degrees F.
- Let chicken stand for about 5-10 minutes before places on a platter and cutting into pieces.
Nutrition Facts : Calories 611.8, Fat 45.5, SaturatedFat 12.4, Cholesterol 187.2, Sodium 613.4, Carbohydrate 4.2, Fiber 1.8, Protein 44.6
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