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1 (3 1/2 lb.) chicken, cleaned and patted dry
2 garlic cloves, unpeeled and crushed
1 sprig fresh rosemary or 1 teaspoon dried
salt and pepper
1 tablespoon butter, softened
1 tablespoon olive oil
fresh rosemary sprigs for garnish
Preheat oven to 450 degrees.
Put the garlic and rosemary in the cavity of the chicken, andsprinkle it with salt and pepper. Truss the chicken. Rub the skin of the chicken with the butter and olive oil, and season it with salt and pepper. Roast the chicken on the rack of a roastin g pan, brushing it with the pan juices, for 20 to 25 minutes, or until golden brown. Lower the oven temperature to 375 degrees and roast the chicken, basting it frequently with the pan juices, for 30 to 35 minutes more, or until the juices run clear. Let the chicken rest, loosely covered foil, for 10 minutes. Remove the trussing strings. Garnish with the rosemary sprigs. Serve the chicken with the pan juices.
2 garlic cloves, unpeeled and crushed
1 sprig fresh rosemary or 1 teaspoon dried
salt and pepper
1 tablespoon butter, softened
1 tablespoon olive oil
fresh rosemary sprigs for garnish
Preheat oven to 450 degrees.
Put the garlic and rosemary in the cavity of the chicken, andsprinkle it with salt and pepper. Truss the chicken. Rub the skin of the chicken with the butter and olive oil, and season it with salt and pepper. Roast the chicken on the rack of a roastin g pan, brushing it with the pan juices, for 20 to 25 minutes, or until golden brown. Lower the oven temperature to 375 degrees and roast the chicken, basting it frequently with the pan juices, for 30 to 35 minutes more, or until the juices run clear. Let the chicken rest, loosely covered foil, for 10 minutes. Remove the trussing strings. Garnish with the rosemary sprigs. Serve the chicken with the pan juices.