We normally use this space to include a meatless dish each Monday, so you may be surprised to find a chicken recipe here.  We realize that not everyone visiting this site is vegetarian or vegan and we want you to know that this community is here to help you make healthy choices no matter where you are in your health journey. 

1 organic free range chicken (3-3 and 1/2 pounds) rinsed and giblets removed

4 garlic cloves, peeled

6 fresh rosemary sprigs (plus extra for garnish)

3 Tablespoons extra virgin olive oil

2 teaspoons kosher salt

Freshly ground black pepper

Preheat the oven to 400.  Pull the fat from inside the chicken and discard.  Set the chicken in a small roasting pan and put the whole garlic cloves under the skin in the meatiest part of the chicken.  Stuff the chicken with 3 rosemary sprigs.  Pour the oil over the chicken and sprinkle it with the salt and pepper to taste.  Rub the oil and seasonings into the chicken.  Tuck 3 rosemary sprigs under the chicken. 

Roast the chicken, uncovered, basting occsionally, about 1 hour, or until the juices run clear.  Remove the rosemary from the chicken and from the pan.  Carve the chicken and put the pieces on a platter.  Garnish with fresh rosemary sprigs.  Skim the excess fat from the roasting juices and add salt and pepper to taste.  When serving spoon a little of the pan juices over the chicken.

This entry was posted on Monday, January 23rd, 2012 at 1:01 am and is filed under Meat and Animal Protein, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.