Thursday, April 29, 2010

Garlic Herbed Chicken

You will need:

» 3 tbsp of fresh rosemary or 1 tbsp of dried rosemary, divided

» 1/2 of a tsp of paprika

  1/2 tsp of Cilantro

  3/4 of a tsp of cayenne pepper

» 1/2 of a tsp of salt

» 1/2 tsp of ground black pepper

» 1 4lb whole chicken

» 1 lemon cut into quarters

» 1 tbsp of olive oil

» 2 heads of peeled garlic

1.Preheat your oven to 375°F. Then Lightly spray your Deep Covered Baker or roasting pan with oil. Combine half of the rosemary with the paprika, cayenne pepper and the salt and black pepper into the and set it aside.

2.Remove and discard giblets and neck from the chicken cavity.  Place the lemon quarters and the remaining rosemary inside the cavity of the chicken. Place the chicken breast side up into the Deep Covered Baker or roasting pan.

3.Brush the outside of the chicken with oil, and coat it completely with the seasoning mixture. Arrange the garlic around the chicken. Place it in the oven.

4.Bake covered for 60 minutes. Carefully remove the lid, drizzle in olive oil, top with Cilantro and continue roasting 25 to 35 more minutes or until the Pocket Thermometer registers 165°F in the thickest part of the thigh and the juices run clear.

5.Remove the chicken from the deep covered baker and let it cool for 10 minutes before carving. Remove the garlic from the drippings and serve it with the chicken.

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