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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
Everything but the kitchen sink in this recipe! I was clearing out the refrigerator and found a bunch of champagne grapes that my friend Christina gave me a few weeks ago. She gave them to me since she was going out of town and she knew I would use them. Yes, the next day, I sauteed some scallops and made a tasty sauce of champagne grapes, shallots, sliced almonds (sauteed the three with a little butter for two minutes), tossed over the scallops and added fresh flat Italian parsley (where was my camera)! Interns in my office, pouring rain outside, I decided to roast a 1-1/2 lb. chicken. In the roasting pan, I added 2 red onions (quartered), 1 sliced orange, 3-4 hot peppers, 2 garlic bulbs, 6-8 red baby potatoes and a bunch of champagne grapes. I added salt, pepper, 1 cup of water and baked for :45 @ 400F Back to the office……checked the chicken at :30 and added 2tbsp. brown mustard paste over the chicken. Covered the chicken with the fruit and veggies for additional :15 minutes. I love feeding my interns! This is something Tyler Florence would appreciate (one of my favorites)! maria!
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 |
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