Roast Chicken with Rosemary-Garlic Paste
Roast Chicken with Rosemary-Garlic Paste is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms.
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.
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.
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.
*Available in the spice section of most supermarkets.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.