Garlic Rosemary Chicken
© llizard aka ejm 2000, 2001
Preheat oven to 500F
chicken (¼ chicken per person)
crushed garlic (1 tsp per person)
fresh rosemary, chopped (½ tsp per person)
coursely ground pepper
bit of olive oil
WHOLE cloves garlic (5 WHOLE cloves per person)
fresh rosemary sprigs (one sprig per person)
- Stuff crushed garlic and chopped fresh rosemary under the skin of the chicken.
- Sprinkle the outside of each piece with coursely ground pepper, powdered garlic, dry rosemary, and a bit of olive oil.
- Put the chicken into a cast iron pan with 5 WHOLE cloves garlic and one sprig of fresh rosemary for each person.
- Put into 500 F oven and turn down immediately to 350F; bake for about 45 min.
The garlics should get brown, as you want them to carmelize. The rosemary also gets brown and crispy when roasted and is a delicious accompaniment.
Or you can barbecue the chicken instead. Skewer the garlics and paint with a little oil. (But the rosemary sprigs won't work on the barbecue.) This recipe would probably work with game hens just as well.
Serve with a good rich red wine, crusty bread and dilled green beans.