Roast Chicken With Rosemary and Garlic

This recipe comes from the R.S.V.P. section of an October 1989 issue of Bon Appetit magazine. It was requested from Bistro 110 in Chicago,Illinois. It's tender and juicy and full of herbs and garlic.The restaurant makes this in its woodburning oven, but it tastes just as delicious baked in your conventional oven! To "flatten" garlic, hit it with the flat side of a large, broad knife. Fresh rosemary and thyme are definitely better in this recipe! Refrigeration time is not included in prep time.

• Ready In: 1 hr 15 mins
• Serves: 2-4

Ingredients

• 3 1⁄2 lbs chicken, split lengthwise in half
• 1 1⁄2 cups olive oil
• 8  garlic cloves, flattened
• 1⁄2 cup  minced fresh parsley
• 6  garlic cloves, pressed
• 3  tablespoons  chopped fresh rosemary (or 2 t. dried, crumbled)
• 2 1⁄2 tablespoons  chopped fresh thyme (or 2 t. dried,crumbled)
•  coarse salt
•  fresh coarse ground black pepper

Directions

1. Place chicken in large shallow roasting pan; pour oil over.
2. Add 8 flattened garlic cloves and parsley to oil, turn chicken to coat.
3. Cover and refrigerate 24 to 36 hours, turning occasionally.
4. Preheat oven to 450 degrees.
5. Remove chicken from marinade.
6. Pour 1/3 cup marinade into large bowl and discard remaining marinade.
7. Mix 6 pressed garlic cloves, rosemary and thyme into marinade in bowl.
8. Return chicken to roasting pan and pour marinade over.
9. Season with salt and pepper and bake skin side up until cooked through, about 50 minutes, basting occasionally.
10. Transfer to platter and serve.