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    You are in: Home / Recipes / Roast Chicken Recipe
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    Roast Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    ellie_'s Note:

    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).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Rinse chicken and pat dry.
    3. 3
      On a working surface, place chicken and rub 1 teaspoon or so over bone side of chicken.
    4. 4
      Turn chicken over and open chicken using poultry shears cutting through breast bones.
    5. 5
      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).
    6. 6
      Preheat oven to 400 degrees F.
    7. 7
      Place some rosemary sprigs (I used dried) on the bottom of a 13x9x2 baking pan.
    8. 8
      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.).
    9. 9
      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.
    10. 10
      Let chicken stand for about 5-10 minutes before places on a platter and cutting into pieces.

    Ratings & Reviews:

    • on July 22, 2008

      55

      If you like rosemary and garlic this is the recipe for you. I used 1 tablespoon of ground rosemary. The recipe did not say what to do with the sea salt so I just added it into the paste mixture to help grind up the garlic. I split my chicken down each side of the back bone, saving the back bone for soup later. I served this with Sizzling Green Beans Made for *Zaar Tag Game* 2008

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Chicken

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 611.7
     
    Calories from Fat 409
    66%
    Total Fat 45.5 g
    70%
    Saturated Fat 12.4 g
    62%
    Cholesterol 187.1 mg
    62%
    Sodium 613.3 mg
    25%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 1.8 g
    7%
    Sugars 0.0 g
    0%
    Protein 44.5 g
    89%

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