Roasted Rosemary Garlic Paste Chicken (Whole)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Whole Chicken (organic - 5 to 6 pounds)1/3 Cup chopped garlic1 Cup Fresh Rosemary chopped - reserve 3 sprigs1 tsp kosher salt1 tsp fresh ground pepper1/4 Cup olive oil
Wash chicken and pat dry - remove the back of the chicken and open the chicken like a book.
chopped garlic, rosemary (reserve 3 whole sprigs) mix together, add oil, salt & pepper.
Lay the 3 sprigs of rosemary in a 9"x13" baking pan. Coat the bone side of the chicken with the oil mixture, place the chicken over the rosemary sprigs in the pan (butterflied) - lift the skin of the breast, thigh & legs and coat with more of the oil mixture - use the remaining mixture to coat the outside of the chicken.
Roast in the oven at 400 degree F f or 1 1/2 hours or until 160 degree F with a meat thermometer. Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user ATOCHA.
chopped garlic, rosemary (reserve 3 whole sprigs) mix together, add oil, salt & pepper.
Lay the 3 sprigs of rosemary in a 9"x13" baking pan. Coat the bone side of the chicken with the oil mixture, place the chicken over the rosemary sprigs in the pan (butterflied) - lift the skin of the breast, thigh & legs and coat with more of the oil mixture - use the remaining mixture to coat the outside of the chicken.
Roast in the oven at 400 degree F f or 1 1/2 hours or until 160 degree F with a meat thermometer. Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user ATOCHA.
Nutritional Info Amount Per Serving
- Calories: 326.9
- Total Fat: 14.8 g
- Cholesterol: 135.9 mg
- Sodium: 546.4 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.6 g
- Protein: 43.1 g
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