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Oven-Roasted Chicken with Garlic and Rosemary

Pomodori e Vino Posted on by

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Well, as you saw from yesterday’s post, we’ve completed the Fish chapter and have moved on to Chicken, Squab, Duck and Rabbit. A chapter I am very much looking forward to.
You’ve all heard me say that my freezer is stuffed with fish and shrimp, and I rarely purchase any other proteins. This is such a nice change from fish.
Today, the recipe was for Oven-Roasted Chicken with Garlic and Rosemary. And what another fantastic recipe this was. I used an organic chicken for this. My chicken was larger than what Marcella called for, but they didn’t have any smaller chickens.
Here’s what you do: Wash and dry your chicken. Place fresh rosemary sprigs and garlic cloves in the cavity. Rub it all over with vegetable oil, then sprinkle with salt, pepper, and rosemary leaves. Roast in a 375 degree F oven until done. The recipe said it would take 1 hour or more, and most likely because my chicken was larger, it took a lot longer than 1 hour. I didn’t pay attention to how long it cooked. In the same roasting pan, I placed some very small new potatoes to roast in the pan juices. Yum!
I really liked several things about this recipe. First, it couldn’t have been any simpler. Second, it was very moist. And third, the flavor of the rosemary and garlic really came through.
I’ve got to remember to roast chickens more often. And I had leftover chicken, which I turned into a delicous Chicken Vegetable Soup.
I’m leaving for a trip to Italy and France in a few days. While I was able to make some of my items in advance, Kim, our wonderful substitute, will be helping me out on some of my recipes while I’m gone. Stay tuned for her posts on Fricasseed Chicken with Egg and Lemon, and Messicani-Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine.

Comments

Oven-Roasted Chicken with Garlic and Rosemary — 3 Comments

  1. Beautiful, Cindy! The roasted chicken is a perfect example of Marcella’s ‘less is more’ style. No twenty-ingredient sauces. Just one perfect bird being allowed to taste like it should.
    Have a wonderful time in Italy. Before you know it, we’ll be in Paso Robles for SlowBowl, and FINALLY meeting each other in person.

  2. This was the first chicken I learned to cook. I am mad about chicken, but unhappily my husband’s feelings about eating birds are exactly the opposite of mine. We no longer go out very much, but we used to do so very frequently, and more likely than not, people who were not aware of Victor’s tastes served chicken. He always ate it of course, because he has perfect manners, but he wasn’t pleased. Fortunately, the son I brought into the world inherited my passion for chicken and thus allowed me the opportunity both to test the recipes and of course to eat them. For Victor I would always prepare something else. There is a curious exception to this no-bird rule of Victor’s. When we used to visit London, he had once become snared into eating grouse and it turned out that he loved it, and often after ordered it. That story should have had a happy ending, but no, it turns out that I intensely disliked the grouse. I don’t like game of any kind, I even prefer rabbit to hare, and I can’t recall putting game recipes in my books.

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