Roast Chicken

Ingredients

• 2 tablespoons dried rosemary (see note in description)
• 2 garlic cloves, chopped
• 1/2 teaspoon peppercorn (the orignial recipe said to use black but I used white peppercorns)
• 3/4 teaspoon sea salt or kosher salt
• 4 teaspoons olive oil
• 1 (3.5-5 lb)  whole chickens

Directions

1. 1

   In a mortar combine first 3 ingredients (note description that original recipe used fresh rosemary and juniper berries in addition to the garlic and peppercorns) and crush with pestle until paste forms. Mix in oil.

2. 2

   Rinse chicken and pat dry.

3. 3

   On a working surface, place chicken and rub 1 teaspoon or so over bone side of chicken.

4. 4

   Turn chicken over and open chicken using poultry shears cutting through breast bones.

5. 5

   Place chicken skin side up on working surface, loosening skin from breast and thigh meat so you can put some of the rosemary/garlic paste over the meat but under the skin. Rub any remaining of the rosemary/garlic mixture over the outside of the chicken (under the wings and over all).

6. 6

   Preheat oven to 400 degrees F.

7. 7

   Place some rosemary sprigs (I used dried) on the bottom of a 13x9x2 baking pan.

8. 8

   Place chicken skin side up on top of the rosemary in the pan. (***if desired the chicken can be prepared ahead up to this point, covered with plastic wrap and refrigerated for 8 hours - let stand at room temperature for 1 hour before proceeding.).

9. 9

   Roast chicken uncovered for 1 - 1 1/2 hours ( I used a small chicken, so mine was ready in about 1 hour) or until meat thermomenter registers 170 degrees F.

10. 10

    Let chicken stand for about 5-10 minutes before places on a platter and cutting into pieces.