Roast Chicken With Rosemary Garlic Paste
Recipe: #22837
February 09, 2016
Categories: Chicken, Passover, Sunday Dinner, Oven Roast, Gluten-Free Low Carbohydrate, No Eggs, Non-Dairy, Herbs, Whole Chicken, Kosher Meat, Chicken Dinner, more
"We liked chicken cooked this way. The original recipe called for juniper berries (which I skipped) - this called for a whole chicken butterflied."
Ingredients
Nutritional
- Serving Size: 1 (383.6 g)
- Calories 383.9
- Total Fat - 10.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 907.2 mg
- Sodium - 551.8 mg
- Total Carbohydrate - 0.4 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 66.9 g
- Calcium - 45.2 mg
- Iron - 9.5 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the rosemary with the next 3 ingredients (-salt -- if you choose to add juniper berries they are also added now) in a mortar and pestle and crush them until a smooth paste forms. Mix in the oil.
Step 2
Rinse chicken and pat it dry.
Step 3
Rub 1 teaspoon of the herb mixture over the bone side of the chicken. Turn chicken over and open like a book, place chicken skin side up on a work surface. Loosen skin from breast and thigh and rub remaining herb mixture under the loosened skin. Any remaining herb mixture rub on the outside of the chicken.
Step 4
Place rosemary sprigs in a 13 x 9 x 2 baking dish. Place chicken skin side up on top of rosemary sprigs.
Step 5
Preheat oven to 400 degrees F.
Step 6
Roast chicken uncovered for 1 1/2 hours or until meat thermometer registers 170 degrees F.
Tips
No special items needed.