Roast Chicken with Rosemary-Garlic Paste
A succulent whole chicken roasted to perfection with an aromatic paste made from fresh rosemary, garlic, juniper berries, and black peppercorns. The herb mixture is rubbed both under and over the skin for maximum flavor.
Ingredients
- •¼ cup fresh rosemary leaves
- •5 whole juniper berries
- •2 cloves garlic
- •½ teaspoon black peppercorns
- •¾ teaspoon fine sea salt
- •4 teaspoons olive oil
- •1 whole whole chicken
- •1 set backbone and neck
- •
Cooking Instructions
- 1.
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
15 min
- 2.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
5 min
- 3.
Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
90 min
- 4.
*Available in the spice section of most supermarkets.
- 5.
Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.
