Roasted Chicken with Rosemary and Garlic

roast chicken

The Canadian Press reviewed my book

Here from the book is her succulent recipe for roast chicken. “I especially like this one because it sends the beautiful aroma of rosemary wafting through the house.”


Makes 6 servings

* 1 whole chicken, about 4 lb (1.8 kg)

* 3 tbsp (45 mL) extra-virgin olive oil

* 3 cloves garlic, minced

* 3 tbsp (45 mL) fresh rosemary, chopped

* 1 tbsp (15 mL) coarse salt

* 1/4 tsp (1 mL) freshly ground black pepper

Preheat oven to 375 F (190 C).

In a small bowl, combine olive oil, garlic, rosemary, salt and pepper and mix well. Using a spoon (or your fingers), rub mixture under skin and outside of chicken until it’s well coated.

Place on a rack in a baking pan and bake until chicken is golden brown and cooked through, about 90 minutes. Check chicken periodically and baste several times.

Let chicken sit for about 10 minutes before carving. Then cut into pieces and serve warm.

Serve with your favorite vegetable – choose a local vegetable – zuccini, green beans or my favorite: roasted potatoes.



2 comments to Roasted Chicken with Rosemary and Garlic

  • carbonara

    This is a classic mainstay in our family here in L’Aquila. But like all simple, succultent dishes, they need beautifully written riminders like this one.

  • Janet

    Hi Maria,
    Sam Dunham told me about you and I am so pleased that I have now had time to see your “you tube” interview about the book. Wonderful that you’ve done this. I own a house in Tussillo/Villa Sant Angelo which is one of the villages also badly hit, like L’Aquila. They need a lot of moral and financial support both of which the government seems to have failed in giving. Building new relief housing is one thing – giving them back their own homes is quite another! Hope to meet you some time! I am often in Abruzzo as we sell, yes still! – houses there. It’s a truly wonderful region of Italy!! Have a great summer! Janet Riben (I have of course ordered your book which sound delightful!)

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