Prep 20 mins
Cook 1 hr 30 mins
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).
- 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
- 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.
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