Rosemary/Garlic Roast Chicken...

The Wonderful Flavor belies he ease of preparation.

 

• 1- 3 1/2 lb. chicken, halved

Marinade:

• 1 1/2 c. olive oil
• 8 garlic cloves, flattened
• 1/2 c. fresh parsley, minced

Place chicken in shallow roasting pan and coat with marinade. Refrigerate 24-36 hours.

Now we're ready to cook:

Remove chick, reserving 1/3 c. marinade and add the following to it.

• 3 tbsp. fresh rosemary, chopped
• 2 1/2 tbsp. fresh thyme, chopped
• 6 garlic cloves, pressed 
• sea salt and black pepper, coarsely ground (to taste)

Dip chicken halves in marinade and place, skin side up, in shallow roasting pan. Pour remaining marinade mixture over chick. Bake in preheated 450° oven until cooked through (50 min.).  Transfer to plates or platter.

I serve chick with cherry tomatoes, sauteed in white wine, alongside french green beans.
(The Marinade is excellent for use with other meats and poultry.)