Butterflied Garlic-Rosemary Chicken

Step 1: Place the salt and garlic in a mortar and crush with pestle until a paste forms. (You can do this in a bowl using the back of a sturdy spoon also).

Step 2: Mix in the oil, pepper and rosemary and set aside.

Step 3: Butterfly the chicken: Place the whole chicken, breast side down on a work surface.

Step 4: With a sharp knife cut along both sides of the back bone remove and discard.

Step 5: Rub the entire chicken with the garlic-rosemary mixture.

Step 6: Flip the chicken over and press it down on a platter; refrigerate at least one hour before baking it.

Step 7: Fit a baking pan with a metal rack so chicken will not sit in the juices and place the chicken breast side up atop the baking rack.

Step 8: Cover loosely with foil and bake in a preheated 350 degree Fahrenheit oven until cooked through, and no longer pink in the middle, about 1 hour.

Step 9: Remove the foil and bake uncovered until cooked through, juices will run clear when poked with a fork, approximately 30 to 45 minutes.