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    You are in: Home / Recipes / Roast Chicken With Rosemary-Garlic Paste Recipe
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    Roast Chicken With Rosemary-Garlic Paste

    Average Rating:

    3 Total Reviews

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    • on June 17, 2010

      Although most chicken dishes in my kitchen are made with breasts, for this recipe I did use a 5 1/2 pound roasting chicken, & with your rosemary-&-garlic paste, it was wonderfully satisfying! With just the 2 of us there was enough left over for another meal & a lunch for one, so . . . AND, I'm looking to make this again for company! Definitely a keeper of a recipe! [Made & reviewed while in Greece with ZWT6]

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    • on June 13, 2010

      I finally found fresh rosemary at the supermarket. I used chicken breast and I marinaded them for a couple of hours.Great flavors.Made for ZWT6.

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    • on June 12, 2010

      This is terrific if you like an herb-y roast chicken. I was making this for two so I cut out the back (made soup), cut in half (save other half for another use), and grilled. I did make the rosemary-garlic paste, as instructed, and applied it, letting it marinate until DH was too hungry to wait, but at least a couple of hours. He was pleasantly surprised because he usually likes his chicken spicy, not herb-y. Heh heh heh. Another convert. Made for ZWT 6.

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    Nutritional Facts for Roast Chicken With Rosemary-Garlic Paste

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 685.2
    Calories from Fat 459
    Total Fat 51.0 g
    Saturated Fat 14.1 g
    Cholesterol 220.9 mg
    Sodium 497.1 mg
    Total Carbohydrate 1.1 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 52.0 g

    The following items or measurements are not included:

    juniper berries

    rosemary sprigs


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