Upon returning from the holidays, and rather inspired by a new Jamie Oliver cookbook I received for Christmas, I decided to cook my first whole roast chicken. I found this recipe whilst browsing magazines between these weird spa treatments (well, they were rather normal, but they were weird... at the same time). I decided to turn the other cheek when it was from Martha Stewart. I especially don't mind now because it was so damn delicious!
Serves 8 to 10 (if you made two chickens - I only made one)- 2 tablespoons paprika
- 1 teaspoon dried oregano
- Coarse salt
- 2 whole chickens (3 to 3 1/2 pounds each)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 8 heads garlic, halved horizontally
Directions
- Preheat oven to 450 degrees. Mix together paprika, oregano, and 1 tablespoon plus 1 teaspoon salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine. Pat chickens dry with paper towels. Rub skin of each with 1 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into each cavity.
- Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Scatter remaining garlic-head halves around chicken; drizzle garlic with remaining 1/4 cup oil, then turn cut side down on sheet. Roast for 10 minutes. Tent birds loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chickens, and let rest for 10 minutes before serving with roasted garlic.
The roast garlic was sooo good. And the chicken made amazing leftover sandwiches! I enjoyed a couple on squirrley bread with a salad of tomatoes, lettuce and pea shoots and some quinoa. Anyways, I highly recommend it!
I also made some amazing white chocolate cranberry oat cookies - but I'm unsure of where the recipe came from. So delicious!
No comments:
Post a Comment