The ingredients for this recipe are simple and procedure is easy to follow. This dish exudes a wonderful aromatic flavor.
2 whole chickens
1 head garlic, pounded
1 tablespoon coarse salt (add more if needed)
1 teaspoon freshly ground black pepper
4 sprigs fresh rosemary
1/2 teaspoon dried rosemary leaves
2 tablespoons olive oil
2 tablespoons fried minced garlic (optional)
1. Split chickens into half length-wise, then pound to flatten. In a small bowl mix the garlic, salt, and pepper and rub thoroughly inside and outside the chickens. Put fresh rosemary sprigs inside the cavities.
2. Rub olive oil all over the skin and sprinkle some dried rosemary leaves on top. Allow to stand for 15 minutes. Preheat oven to 350F.
3. Arrange the chicken pieces in a pan lined with foil. Bake in over or turbo broiler for 45 minutes, ir until done, turning the chicken pieces every 15 minutes and basting them with fat and cooking juices that collect in the pan.
4. Or, if not in a hurry, bake chickens in 325F over for 1 hour on one side and another hour for the other side, skin side up, basting occasionaly with the pan juices, for more tender chickens.
5. Arrange on a serving platter, and sprinkle fried garlic on top. Pour pan juices over the chickens before serving.
6. If desired serve with roasted potatoes.
* In our preparation, we prefer not to split the chicken into half when we baked it just for the sake of our presentation. :)
1 head garlic, pounded
1 tablespoon coarse salt (add more if needed)
1 teaspoon freshly ground black pepper
4 sprigs fresh rosemary
1/2 teaspoon dried rosemary leaves
2 tablespoons olive oil
2 tablespoons fried minced garlic (optional)
1. Split chickens into half length-wise, then pound to flatten. In a small bowl mix the garlic, salt, and pepper and rub thoroughly inside and outside the chickens. Put fresh rosemary sprigs inside the cavities.
2. Rub olive oil all over the skin and sprinkle some dried rosemary leaves on top. Allow to stand for 15 minutes. Preheat oven to 350F.
3. Arrange the chicken pieces in a pan lined with foil. Bake in over or turbo broiler for 45 minutes, ir until done, turning the chicken pieces every 15 minutes and basting them with fat and cooking juices that collect in the pan.
4. Or, if not in a hurry, bake chickens in 325F over for 1 hour on one side and another hour for the other side, skin side up, basting occasionaly with the pan juices, for more tender chickens.
5. Arrange on a serving platter, and sprinkle fried garlic on top. Pour pan juices over the chickens before serving.
6. If desired serve with roasted potatoes.
* In our preparation, we prefer not to split the chicken into half when we baked it just for the sake of our presentation. :)
No comments:
Post a Comment