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Romarin
Pascal Cessou
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La Belle Cuisine
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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