By Chris De La Rosa
A scent emanates that immediately captivates your taste-buds and then the eager anticipation of dinner kicks in.
This Garlic Rosemary Roasted Chicken will truly impress your family and friends, but be warned, as the neighbors may just show up at your door, if there’s a widow open or you have the fan or vent on in the kitchen, as you prepare this one.
1 chicken (about 3-4 lbs)
1 tablespoon rosemary (plus more for stuffing)
4 cloves garlic (crushed)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon (zest and juice)
2 tablespoons olive oil
2 pimento peppers
Important: If doing this recipe gluten-free, please go through the entire list of ingredients to make sure they meet with your specific gluten-free dietary needs.
Finely chop the rosemary (no stems) and one of the pimento peppers, then add it to a bowl with the olive oil, salt, black pepper, garlic, lemon zest and lemon juice. Mix well.
Now cover the entire chicken (clean/trimmed) with this marinade. I dabbed mine on with a small brush.
You may place one of the used lemon pieces in the bird’s cavity, along with any remaining marinade and rosemary you may have left back. Feel free to top off the chicken with more salt and black pepper as well as in the cavity. I didn’t. However I did slice the remaining pimento pepper in half and stuffed it in the chicken.
Place the chicken (I used a cast iron pan) into a preheated 400F oven on the middle rack. No, I did not tent or cover the chicken with foil, but you may do so for the first 30 minutes, if you so wish.
Using a spoon, I tipped the roasting pan sideways and basted the chicken with the oils on the bottom, every 15 minutes or so. This will keep the chicken nice and moist and help with developing a lovely, golden color. After about 1 hour, the chicken was fully cooked/roasted. Keep in mind that if you use a bigger chicken it will take longer.
I forgot to mention I did tie the legs of the chicken with kitchen string and I tucked the wings below the bird to help keep it stable and to assist in even browning (watch the video below).
Allow the chicken to rest for about 10 minutes before you slice it up.
Yes, you may work the marinade below the chicken’s skin but to be quite honest, I’ve done so in the past and for the amount of work, it’s not worth it… as I never really see (taste) a difference. Maybe television shows got us believing it makes a huge difference?
This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.