Recipe by Eshun Mott
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
1 4 lb whole chicken
1 sprig rosemary
1 sprig thyme
1 head garlic, top 1/2-in. cut off
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.
Calories 305, Protein 31g, Carbohydrates 4g, Fat 18g, Sodium 113mg.
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