Thursday, January 05, 2006

Roast Chicken Italian style

This was the first thing you ever cooked L. And I can remember how pleased you (and us) were with the results.

Again it's a simple recipe and again one of those recipes which leaves you with deeply savoury bits in the pan which are made for dipping crusty bread into.

5 tablespoons olive oil
3 tablespoons fresh rosemary or sage leaves or marjoram. Or a combination of all three
4 garlic cloves, finely chopped
1 large chicken about 3lbs jointed
salt and freshly milled pepper
water or chicken stock for basting

Put the olive oil in a roasting tin then add the herbs and garlic. Add the chicken and mix thoroughly with the oil, turning the joints over to coat them.

Sprinkle generously with salt and pepper, then place in the oven to roast for about 40 minutes until cooked through, crisp and golden brown, turning the joints over and basting occasionally with a little water or chicken stock.

I think this goes best with roast potatoes or potatoes cooked Greek style and a nice green salad.


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