Tuesday, July 17, 2012

Roasted Rosemary & Garlic Chicken

This is the tastiest roast chicken I have ever tasted. It takes some pre-planning but it's definitely worth it!

chicken and brine
1/2 cup table salt
10 cloves garlic, unpeeled
3 sprigs fresh rosemary
1 whole chicken, giblets discarded

garlic-rosemary paste
2 t. minced fresh rosemary
2 cloves garlic, minced
salt and pepper
1 T olive oil plus extra for brushing chicken
1-1/2 lb. small red potatoes, or larger ones quartered
10 cloves garlic, unpeeled
1-1/2 T olive oil
salt and pepper

1. For the chicken and brine: Combine salt, garlic and rosemary in zip-lock bag, seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to a large container or stockpot and stir in 2 cups boiling water, let stand 10 minutes to release flavors. Add a quart of cold tap water and stir until salt is dissolved. Submerge chicken in brine and refridgerate overnight (or longer; I've marinated it for up to two days).
2. Remove chicken from brine and pat dry with paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set rack in small roasting pan and light spray with nonstick cooking spray.
3. For the paste: Stir together rosemary, garlic, salt, pepper and olive oil in small bowl. Rub one teaspoon of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh by rubbing surface of skin. Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub all side of chicken with oil and season with salt and pepper. Set chicken breast-side down on rack and roast 15 minutes.
4. Meanwhile, toss potatoes, olive oil and salt and pepper in medium bowl. At end of 15 minutes, scatter potatoes in single layer in roasting pan, roast another 15 minutes.
5. Remove from oven, decrease oven temperature to 375 degrees. Turn chicken breast-side up, brush with oil, mix garlic in with potatoes and stir. Continue to roast until chicken is medium brown and instant-read thermometer inserted into thickest part of breast and thigh registers about 160 to 175 degrees, respectively. Transfer chicken to large plate and allow to rest. Transfer potatoes and garlic to large paper towel-lined plate and pat with additional paper towels. Carve chicken and serve with potatoes and garlic.

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