RECIPE – Oven Roasted Chicken
Saturday, April 2nd, 2011 | No Comments »Everyone should have a favorite roasted chicken recipe in their repertoire. This Italian style roasted chicken is elegant enough to serve to guests, yet simple enough to prepare in the morning for an afternoon picnic. I like to carry my food with me when I take a day trip with my family. A picnic basket with roasted chicken cut up into pieces, a light potato salad with string beans and shallot vinaigrette and homemade crusty peasant bread, some chocolate chip cookies and we are well fed and satisfied. (Don’t forget the picnic blanket!)!
Serves 4
Ingredients
- One 3 ½ – 4 ½ lb Chicken
- 2 teaspoons Alchemy Spices Bella Garlique
- 3 garlic cloves, peeled
-2 tablespoons olive oil
Preparation
- Preheat oven to 375.
- Wash the chicken inside and out with cold water and pat dry with paper towels.
- Put the whole garlic cloves and 1 teaspoon of Bella Garlique.
- Rub 1 tablespoon of the oil over the chicken, and sprinkle with the remaining teaspoon of Bella Garlique.
- Put the chicken together with the remaining tablespoon of oil on a rack in a roasting pan, and place it on the middle rack of the preheated oven.
- Turn the chicken every 15 minutes or so and baste it with the cooking juices that have collected in the pan. Cook until the thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, about 1 hour or more. (or 20 minutes per pound – temp. at inner thigh 180 F)
- Transfer the chicken to a warm serving platter.
- Tip the roasting pan and spoon off all but a small about of fat. Place the pan over the stove, turn the heat on to high, add 2 tablespoons of water, and while it boils away, use a wooded spoon to scrape loose any cooking residues stuck to the bottom. Pour the pan juices over
the chicken and serve at once. - Put aside the breast meat if planning on making the Pulled Chicken Breast with Caramelized Onions Yellow Squash and Broccoli Recipe.
