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