Did you know the fastest climbing #1 hit record in history was “Love Grows Where My Rosemary Goes”? It was. Deemed a one-hit wonder, the song was lip-synched by The Greenfields — aka Edison Lighthouse.
Music history aside, rosemary tops the charts at my house, too.
This Rosemary Garlic Roast Chicken is infused with flavor and, best of all, it’s easy peasy.
Rosemary Garlic Roast Chicken
1 whole roasting chicken
Kosher salt & freshly ground black pepper
2 sprigs of rosemary (reserve one for garnish)
1 whole head of garlic
Preheat oven to 325° F.
Remove giblets and neck from chicken cavity. (Save “parts” to simmer for stock, or discard.)
Rinse chicken inside and out with cool water; drain, then pat dry with paper towels.
Place the chicken breast-side-up in a shallow roasting pan; rub skin with olive oil. Season liberally with salt and pepper.
Insert one rosemary sprig into the chicken cavity. Cut the garlic head in half horizontally (peel & all) and insert into cavity with rosemary.
Lasso the legs together :) — truss or tie the drumsticks together with kitchen twine.
Roast uncovered for 2 hours (adjust roasting time as needed, depending on the size of your chicken — mine was 5 pounds) and baste once, halfway through cooking time.
Chicken is done when juices run clear. (Test by slicing between the drumstick and thigh; if in doubt, use a meat thermometer.)
Remove twine; discard rosemary and garlic.
Transfer chicken to a warm platter and garnish with the remaining rosemary sprig.
(For a printable version of this recipe, please click here.)
By the way, Rosemary is alive and well…
Enjoying life’s musical interludes,