ROAST CHICKEN WITH ROSEMARY-GARLIC PASTE
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!
Provided by Scoutie
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil and lemon juice.
- Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like a book; place chicken, skin side up, on work surface. Carefully loosen skin from breast and thigh meat; rub herb mixture under skin. Rub any remaining herb mixture on outside of chicken. If you don't have enough herb mixture, make sure to rub some oil and lemon to cover the outside of the chicken.
- Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, on top of rosemary sprigs in dish.
- DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
- Position rack in center of oven and preheat to 400°F.
- Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter, let rest for at least 10 minutes, then serve.
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Yashira Martinez
y_martinez20@hotmail.frI'm going to try this recipe with chicken thighs next time. I think it would be even more flavorful.
Haris Rauf
haris-r@hotmail.comThe chicken was a bit dry, but the gravy was delicious. I served it over mashed potatoes.
Jude Milligan
judem79@yahoo.comThis recipe is perfect for a weeknight meal. It's quick and easy to prepare.
Rohet Parwani
r-parwani@yahoo.comI cooked the chicken for an extra 15 minutes, and it came out perfectly tender.
Cat Collet
c_c@hotmail.comI'm not a fan of rosemary, so I substituted thyme in the paste. It was still very flavorful.
zamen-gul Khan
z_khan64@hotmail.comThe chicken was delicious, but the rosemary garlic paste was a bit too strong for my taste.
Victor Emmanuel
e@yahoo.comThe chicken was a bit bland. I think I should have used more salt and pepper.
Greg Hillhouse
h60@hotmail.comThis recipe was a hit at my dinner party. Everyone raved about the chicken.
Kay C
k-c@hotmail.co.ukLoved the crispy skin and juicy meat. The rosemary and garlic paste was a perfect touch.
Bryden Marshall
marshall@yahoo.comEasy to follow recipe. The chicken turned out moist and flavorful. Will definitely make this again!
Raza Jan
jan-raza17@hotmail.comThe chicken was a bit dry, but the flavors were great. I think I'll try brining the chicken next time.
Noah Benton
benton_noah66@gmail.comI've tried many roast chicken recipes, but this one is definitely my new favorite. The combination of rosemary and garlic is perfect.
Pika Chu
pika_c28@gmail.comThis roast chicken recipe is a game-changer! The rosemary garlic paste infused the chicken with incredible flavor. The chicken came out juicy and tender, with a crispy golden skin. My family loved it!