There is something so comforting when you walk into a house/kitchen and find a chicken roasting in the oven. A scent that immediately captivates your taste buds and then the eager anticipation of dinner begins. This Garlic Rosemary Roasted Chicken will really impress your family and friends, but be warned, the neighbors may just show up at your door if a widow is open or you have the fan/ventilation in the kitchen while you prepare it.
1 chicken (about 3-4 pounds)
1 tablespoon rosemary (plus more for stuffing)
4 cloves of garlic (crushed)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon (grate and juice)
2 tablespoons olive oil
2 chilli peppers
Important: If you’re making this recipe gluten-free, review the full list of ingredients to make sure they meet your specific gluten-free dietary needs.
Finely chop the rosemary (no stems) and one of the chilli peppers. then put it in a bowl with the olive oil, salt, black pepper, garlic, lemon zest and lemon juice. Mix well.
Now cover the whole (clean/trimmed) chicken, with this marinade. I dab it up with a small brush.
You may place one of the used lemon pieces in the cavity of the bird, along with any leftover marinade and rosemary you may have left over. Feel free to sprinkle the chicken with more salt and black pepper, as well as in the cavity. Not me. But I cut the remaining chilli in half and put it in the chicken.
Place the chicken (I used a cast iron pan) in a preheated 400 F oven on the middle rack. No, I did not inoculate or cover the chicken with foil. But you can do this for the first 30 minutes if you want.
With a spoon, I tipped the casserole to the side and basted the chicken with the oil on the bottom every 15 minutes or so. This keeps the chicken nice and moist and helps it develop a nice golden color. After about 1 hour this chicken was fully cooked/roasted. Keep in mind that if you use a larger chicken, it will take longer. I forgot to mention (watch the video below) I tied the legs of the chicken with kitchen twine and tucked the wings under the bird to keep it stable and to brown it evenly.
Let the chicken rest for about 10 minutes before carving.
Yes you are allowed to work the marinade under the skin of the chicken but to be quite honest I have done that in the past and for work it’s not worth it…as I never really see (taste) a difference. Maybe TV shows have led us to believe it makes a huge difference?
Do you have a copy of my cookbook?- The Vibrant Caribbean Pot 100 Traditional and Fusion Recipes Vol 2