Roast Chicken

Recipe by ellie_
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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