Recipes

Roast Chicken with Rosemary-Garlic Paste

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Roast Chicken with Rosemary-Garlic Paste

Roast Chicken with Rosemary-Garlic Paste

amanda

Equipment

  • - Baking Sheet (Silicone)

  • - Cast Iron Skillet

  • - Oven Thermometer

  • - Meat Probe (Digital Instant Read)

  • - Rack and Pan Set

  • - Garlic Press

  • - Rosemary Leaf Chopper or Grinder

  • - Mandoline Slicer (optional)

  • - Olive Oil Dispenser with Spray Nozzle

Ingredients

  • 1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs

  • 5 juniper berries*

  • 2 garlic cloves, chopped

  • 1/2 teaspoon black peppercorns

  • 3/4 teaspoon fine sea salt or coarse kosher salt

  • 4 teaspoons olive oil

  • 1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock , if making)

Instructions

1

Instruction 1

Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
2

Instruction 2

Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
3

Instruction 3

Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
4

Instruction 4

*Available in the spice section of most supermarkets.
5

Instruction 5

Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.
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