RCI-MT.004.0224.001
Chicken Rosemary
Guests invariably like the taste and look of this menu so it is at the top of my list for entertaining. Serve with "parsley potatoes", "carrots and zucchini julienne" and a salad (both will be this file).
Prep45 min
Cook60 min
Total105 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- 4 clove
- 1 tsp
- ¼ cup
- ¼ cup
Method
1
Pat the broiler-fryer chicken dry with paper towels and season inside and out with salt and pepper.
2
Mince the 4 garlic cloves and mix with the dried rosemary in a small bowl.
3
Rub the garlic-rosemary mixture inside the cavity of the chicken and over the outside skin, distributing evenly.
4
Heat an oven-safe skillet or roasting pan over medium-high heat and place the chicken breast-side up in the pan.
3 minutes
5
Pour the dry white wine and chicken broth into the bottom of the pan around the chicken, avoiding the breast.
1 minutes
6
Transfer the skillet to a preheated 425°F (220°C) oven and roast for 55–60 minutes, basting with the pan juices every 15 minutes, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
60 minutes
7
Remove the chicken from the oven and let it rest in the pan for 5 minutes before carving.
8
Transfer the chicken to a serving platter and strain the pan juices through a fine-mesh sieve into a small saucepan, pressing gently on solids; serve the sauce alongside or drizzled over the chicken.