Roasted Chicken with Rosemary and Garlic

roast chicken

What’s better than the aroma of garlic and rosemary wafting through the house! The perfect eau de pollo ….

Let the garlic and rosemary marinate your oven roasted chicken with the perfect, fresh ingredients. I like to serve my roasted chicken with roasted potatoes, rosemary and roasted garlic. This is another simple recipe in my book “Breaking Bread in L’Aquila”.

It’s great for next day lunches and panini!

I enjoy this dish with a glass of white – Trebbiano d’Abruzzo

a presto,

maria

Roasted Medly of Vegetables

roastingveggies1
I loaded a frying pan with fresh new potatoes, onions, peppers, garlic and sprigs of rosemary as the main course, not just the Contorni. Drizzle extra virgin olive oil, salt, pepper and red chili flakes. Roast the vegetables for :25 at 375 degrees (until golden brown).

Take advantage of what’s fresh at the farmer’s market and what’s in season. I love adding Peruvian purple potatoes, exotic, delicious and makes plating simply beautiful!

The leftover chicken taste so much better next to my peruvian potatoes and sweet roasted garlic! Vino anybody??

maria!

Roasted Chicken with Rosemary and Garlic

roast chicken

The Canadian Press reviewed my book www.thespec.com/article/768428

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.”

ROAST CHICKEN WITH ROSEMARY AND GARLIC

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.

enjoy,

maria