Simple Rosemary Garlic Roast Chicken Recipe – Caribbean Life
There’s something so comforting when you walk into a house/kitchen and there’s a roast chicken in the oven. A scent that immediately captivates your taste buds, and then the eager anticipation of dinner kicks in. This Rosemary Garlic Roast Chicken will really impress your family and friends, but be warned as neighbors may just show up at your door if there is a widow. open or you have the fan/vent on in the kitchen, while you prepare this one.
You will need…
1 chicken (about 3-4 pounds)
1 tbsp rosemary (and more for stuffing)
4 garlic cloves (crushed)
3/4 tsp salt
1/4 teaspoon black pepper
1 lemon (zest and juice)
2 tablespoons olive oil
Important: If you are making this recipe gluten-free, please review the full ingredient list to ensure it meets your specific gluten-free dietary needs.
Finely chop the rosemary (no rods) and one of the 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 whole (cleaned/trimmed) chicken, with this marinade. I dabbed it with a small brush.
You can place one of the used lemon wedges in the bird’s cavity, along with any leftover marinade and rosemary you may have left. Feel free to top the chicken with more salt and black pepper as well as in the cavity. I did not do it. However, I cut the remaining chili in half and stuffed it into the chicken.
Place the chicken (I used a cast iron skillet) in a preheated 400 F oven on the middle rack. No, I did not cover or cover the chicken with foil. But you can do it for the first 30 minutes if you want.
Using a spoon, I tilted the roasting pan on its side and basted the chicken with the oils on the bottom every 15 minutes or so. This will keep the chicken moist and help develop a nice golden color. After about 1 hour this chicken was fully cooked/roasted. Keep in mind that if you use a larger chicken it will take longer. I forgot to mention (watch the video below) I tied the chicken thighs with kitchen twine and tucked the wings under the bird to help it stay stable and brown it evenly.
Let the chicken rest for about 10 minutes before slicing.
Yes you can work the marinade under the skin of the chicken but to be completely honest I’ve done that in the past and for the job it’s not worth it…as I never really see (to taste) a difference. Maybe TV shows have tricked us into believing it makes a huge difference?
Do you have a copy of my cookbook? – The Vibrant Caribbean Pot 100 Traditional And Fusion Recipes Vol 2