Rosemary and garlic roast chicken

12

PREP TIME

6 min

Makes

4 Servings

* PLUS Marinating Time: 60 minutes, Roasting time: 80 minutes
Rosemary and garlic roast chicken

Maya Visnyei

Recipe by Eshun Mott

Ingredients

  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp chopped garlic
  • 2 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 1/2 tsp grated lemon zest
  • 1/2 tsp coarsely ground black papper

FOR CHICKEN:

  • 1 4 lb whole chicken
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 head garlic , top 1/2-in. cut off

Instructions

  • Combine vinegar, oil, garlic, rosemary, thyme, lemon zest and pepper. Place chicken in a bowl or sealable bag and coat in marinade.
  • Allow to marinate 1 hr at room temperature (or longer in the refrigerator, but bring to room temperature before cooking).
  • Heat oven to 425F. Transfer chicken to a roasting pan breast side up. Put sprigs of rosemary and thyme in the cavity of the chicken and roast for 30 min or until it starts to turn golden.
  • Turn oven down to 350F, place garlic in roasting pan, cut side down and continue to roast for 50 to 60 min or until chicken juices run clear.
  • Let stand 5 min to allow juices to retract, then carve and serve with roasted garlic and defatted pan drippings.
  • Reserve 1½ cups chicken and make Roast Chicken Stock from the bones and carcass for Fettuccine “Alfredo” if desired.

Nutrition (per serving)

  • Calories
  • 305,
  • Protein
  • 31 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 18 g,
  • Sodium
  • 113 mg.
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