Roast Chicken with Rosemary and Garlic |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 2 |
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This is so flavourful. Roast some potatoes alongside. Ingredients:
3 lbs chicken, split lengthwise in half |
1 cup olive oil |
1 lemon, juice of |
8 cloves garlic, flattened |
1/2 cup minced fresh parsley |
6 cloves garlic, pressed |
1 tablespoon dried rosemary, crumbled |
2 teaspoons thyme, crumbled |
coarse salt |
fresh coarse ground black pepper |
Directions:
1. Place chicken in large shallow roasting pan.
2. Pour oil and lemon juice over.
3. Add 8 flattened garlic cloves and parsley and turn to coat chicken.
4. Cover and refrigerate 24-36 hours, turning occasionally.
5. Preheat oven to 460 degrees F (230C).
6. Remove chicken from marinade.
7. Pour 1/3 cup marinade into large bowl (discard remainder).
8. Mix 6 pressed garlic cloves, rosemary and thyme into marinade in bowl.
9. Return chicken to roasting pan.
10. Pour marinade over, season with salt and pepper.
11. Bake, skin side up, until cooked through, about 50 minutes.
12. Serve with oven-roasted potatoes.
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