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La Belle Cuisine - More Poultry Recipes

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Roast Chicken with Rosemary
and Garlic

 

 

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Roast Chicken with Rosemary
and Garlic

Bistro 110 - Chicago
Bon Appetit October 1989

Bon Appetit - One Year Subscription 

"The most incredible roast chicken...
tender, juicy, and full of herbs and garlic..."

One 3 1/2-pound 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
1 tablespoon dried, crumbled
2 1/2 tablespoons chopped fresh thyme or
2 teaspoons dried, crumbled
Coarse salt
Coarsely ground pepper

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


More roast chicken recipes:
Laurie Colwin's Roast Chicken
Roast Chicken with Garlic and
Lemon (Hamersley's Bistro)

Chicken with Roasted Lemon and
Rosemary Sauce (Tra Vigne)

Roasted Chicken with Lots of Garlic
Roast Chicken with Root Vegetables
(Wolfgang Puck Cafe)

Roast Chicken with Turnips,
Carrots and Mushrooms

Roasted Chicken with Fresh Figs
and Kalamata Olives


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