By Scoutie on February 03, 2009
Photo by threeovens
Photo by threeovens
"This is so very moist and delicious! If you can find an organic chicken ( and can afford it nowadays), it will be juicier than one that's conventionally raised. (better for you too.) In this recipe, the chicken is butterflied for quicker cooking. I add pieces of the lemon that I squeeze the lemon juice from around the chicken for even more flavor. If you can't find the juniper berries in your neck of the woods, use a few teaspoons of Worcestershire sauce, it still makes a wonderful roast chicken. Depending on your oven, this may take less then 90 minutes, check after 70 minutes. Other herbs can be used in place of the rosemary, such as thyme or sage. This is actually better if you prepare it ahead of time before roasting and let it set in the fridge. This is adapted from a Deborah Madison recipe from Bon Appetit, Feb. 2008. Hope you enjoy as much as we do!"
Serving Size: 1 (206 g)
Servings Per Recipe: 6
"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]"
"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."
"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."