Garlic-Rosemary Roasted Chicken Recipe - Cooking Index
Garlic-Rosemary Roasted Chicken Recipe - Cooking Index
| 1 | -- (5- to 6-pound) chicken | |
| 1 tablespoon | 15ml | Chopped fresh rosemary |
| 8 | Garlic cloves - crushed | |
| 8 | Shallots or small onions | |
| 2 | Garlic bulbs | |
| 1 tablespoon | 15ml | Olive oil |
| Garnish: fresh rosemary sprigs |
Loosen skin from chicken breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place rosemary and crushed garlic beneath skin on breasts and drumsticks. Tie ends of legs together with string. Place chicken, breast side up, on a rack in a broiler pan.
Cut a thin slice from each shallot. Remove skin, and cut tops off garlic bulbs, leaving roots intact. Brush shallots and garlic with olive oil; arrange vegetables around chicken.
Bake at 450ø for 30 minutes. Reduce temperature to 400ø, and bake 45 more minutes or until chicken is done. Garnish, if desired. Serve with Bistro Shoestring Potatoes. Makes 6 to 8 servings.
Rules for Roasting uRoasting chicken at a high temperature (450ø) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. uWhile you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. uLet roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. uRoast chicken on a rack in a broiler pan so fat can drip off and away from the bird.
Notes: "The beauty of roasted chicken is its versatility. Try rubbing it with paprika and adding fresh tomatoes 20 minutes before the chicken is done. The roasted garlic from this recipe is also a great spread for French bread."
Source:
Southern Living
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