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

Chicken L’Orange with Dried Cranberries and Capers

chicken+and+rice1

When I make eye contact with some of favorite flavors in the refrigerator or pantry, look out! With this dish, I brought two favorite flavours: oranges and dried cranberries. I had leftover cranberries from a previous batch of biscotti (cranberry/almond) and an orange sitting on my kitchen counter. I decided to add some sweetness to the chicken and also a sweet way to use fresh ingredients!

Pre-heat oven 400 Degrees

Here’s another easy dish to prepare….

I layered in an oven baking dish: chicken breasts (seasoned with salt, pepper, red chili flakes). Added the following on top the chicken: fresh orange slices, dried cranberries, 2 tbsp. capers, lemon rind of one lemon (I then sliced the lemon and layered in the dish). ps – I could hear my mother’s voice (peccato) …… that is if I threw out the naked lemon! I added 1 cup of water to the edge of the dish and covered the dish with foil wrap.

In the over it goes…..after 30 minutes, I removed the foil and lowered the heat to 350 degrees for additional 15 minutes.

I made some brown rice and steamed some broccoli and served with the chicken. Ready to serve! I poured the juices of the fruit, cranberries, capers and a drizzle of extra virgin olive oil with the rice!

I also have made this with slices of mango in the mix…..

My intern and I enjoyed a nice lunch !