Sunday, June 29, 2008

Tuscan Roasted Chicken

This is the simplest recipe, and fast to prepare, but best of all, always a hit. And the aroma in the house is so good you want to bottle it, or roast this chicken every day (or two or three times a day!).

Loosen the skin (breast and legs) on a whole chicken, and stuff in a few sprigs of rosemary which have been dipped in a small bowl of olive oil (maybe 3-4 Tbsp). Stuff a few cloves of unpeeled garlic under the skin, too, and throw a few more inside the cavity. Cut a lime in half, and squeeze the juice into the olive oil bowl (with the oil. Put the lime halves inside the cavity of the chicken. Then pour/rub the olive oil and lime juice over the chicken (get some under the skin, if you can). Salt and pepper the outside of the chicken liberally, and roast as usual (about 350, time depending on size of chicken, but be sure it reaches 165 on a thermometer).

Heaven. Good with white bean salad (recipe to follow), or maybe a platter of sliced tomatoes layered with fresh mozzarella (if you're lucky enough to have dairy) and basil, topped with some kalamata olives, drizzled with olive oil and sprinkled with salt and pepper?

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