ROAST CHICKEN

Roast Chicken image

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_

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons dried rosemary (see note in description)
2 garlic cloves, chopped
1/2 teaspoon peppercorn (the orignial recipe said to use black but I used white peppercorns)
3/4 teaspoon sea salt or 3/4 teaspoon kosher salt
4 teaspoons olive oil
1 (3 1/2-5 lb) whole chickens

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

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #poultry #easy #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #4-hours-or-less