Roast Rosemary Garlic Chicken
Roast Rosemary Garlic Chicken JANEEN SARLIN
Red Skinned Baked Sweet Potato JANEEN SARLIN
Roasted Brussels Sprouts and Garlic JANEEN SARLIN
For centuries it was believed that garlic had medicinal properties, but Western medical experts considered the idea folklore. Here are the facts about garlic: It is sodium-free, making it an ideal seasoning for a low-sodium diet because it makes food taste good. Garlic is an excellent source of manganese, vitamin B6 and vitamin C, plus calcium, potassium, iron and copper. Garlic is also a good source of selenium that has positive antioxidant properties while the sulfur-compounds responsible for the odor are a powerful antibacterial and antiviral agent.
In selecting garlic, look for firm, dry papery-sheathed heads that are free of green sprouts and have visible dry roots. Keep garlic in a cool, dry place with good air circulation, not in the refrigerator. Use a garlic press only when you want garlic juice. To peel the garlic, smash the clove and the skin will slip off or use a plastic tubular garlic peeler — simply insert the clove, roll it on the counter and the skin sticks to the plastic revealing the naked clove.
Rosemary and garlic is a perfect combo to season roast chicken. If there’s leftover meat, make a salad or chicken and vegetable noodle soup.
Red-skinned sweet potatoes are delicious unadorned, but adding garlic-infused extra virgin olive oil enhances their sweet flavor.
Whole garlic cloves and Brussels sprouts roasted together is one of my favorite vegetable dishes. The oven does all the work; it’s delicious and beautiful. I make extra in order to add them to my salad another day. Bon appetit!
Roast Rosemary Garlic Chicken
(Serves 4 generously)
1, 3 1/2 to 4-pound whole organic chicken, rinsed
2 teaspoons kosher salt
2 lemons, cut in half – 1 1/2 lemons juiced
1 head garlic (6 to 8 whole cloves, peeled and remaining cloves, minced)
For the seasoning:
2 tablespoons unsalted butter, softened
1 teaspoon kosher salt
1/2 to 1 teaspoon freshly ground black pepper, or more to taste
Chopped garlic from above
2 tablespoons fresh rosemary (leaves removed from the twigs), chopped
Olive oil for drizzling on the skin
1 tablespoon dried rosemary, chopped, with a few fresh rosemary leaves
1/2 teaspoon sweet paprika
For the Mirepoix (the bottom of the pan):
1 carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
1 head of garlic, the entire top sliced off to barely expose the cloves, for roasting, optional
3 to 4 sprigs fresh rosemary for garnish
If possible, one day ahead chop rosemary with the salt and pepper together. Stir the mixture and chopped garlic into the butter. Wash the chicken with cold water, remove gizzard, neck and liver and set aside. Pat the chicken with paper towels inside and out. Using the cut side of a lemon, rub the cavity of the chicken and the skin. Sprinkle the cavity with salt.
Using your fingers, gently separate the skin from the flesh of the chicken. Rub the rosemary butter mixture under the skin of the breast and drumstick, if there’s any left, rub it on the skin.
Place half a lemon, two whole sprigs of rosemary, and all the whole peeled cloves of garlic inside the cavity.
Using cotton kitchen string, truss the chicken; tuck wings under the back, and tie the legs together for even cooking. Transfer to a pan, drizzle olive oil over the chicken, cover with plastic wrap, and refrigerate overnight (for best flavor.) Remove the chicken from the refrigerator and discard the plastic about one hour before roasting.
To roast and serve: Preheat the oven to 450 degrees F. Scatter the Mirepoix on the bottom of a roasting pan and set the chicken (breast side down) on the rack.
Rub a little olive oil on the chicken and sprinkle with salt. Roast uncovered until the skin is crisp and brown about 10 minutes. Add one generous cup of water to the bottom of the pan.
Turn the chicken breast side up, drizzle with oil, sprinkle with paprika and dried rosemary and roast uncovered until the skin is crisp and brown, about 10 to 15 minutes.
Place the whole head of garlic on a sheet of aluminum foil, drizzle with olive oil and wrap tightly. Place on a small baking dish and roast until the garlic is tender about 45 to 55 minutes.
Reduce the temperature to 350 degrees F. and roast until the juices run clear when a thigh is pierced with a two-pronged fork, or the internal temperature registers 160 degrees F on an instant-read meat thermometer, about 1 1/2 to 2 hours total.
Transfer the chicken to a cutting board or platter and let rest for 15 to 20 minutes before carving.
While the chicken rests, strain the pan juices into a small saucepan and bring to a boil and simmer until it has a rich flavor and its liquid is reduced somewhat. Taste and adjust the seasoning. Transfer to a pitcher and pass the au jus at the table.
Carve the chicken and garnish the platter with roasted garlic, fresh herb sprigs and lemon wedges.
Roasted Brussels Sprouts and Garlic
(Serves 4 )
1 to 1 1/2 pounds Brussels sprouts, washed, trimmed, and halved
1 head garlic, about 10 to 12 cloves, peeled
Extra virgin olive oil for drizzling
Sea salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.
Place Brussels sprouts and garlic in a bowl and drizzle olive oil to lightly coat. Add salt and pepper and arrange the vegetables in a single layer on the prepared pan. Roast, stirring every now and then until the garlic and Brussels sprouts are tender to the point of a table fork, about 35 to 40 minutes. Remove the crispy leaves that brown early and garlic to a serving dish and keep warm until all are roasted.
Red-Skinned Baked Sweet Potato
4 red-skinned sweet potatoes, scrubbed
2 large cloves garlic, minced
About 2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste, optional
Preheat oven to 400 degrees F. Scrub potatoes under running water and poke a few holes in the skin. Place the potatoes on a parchment paper-lined baking sheet.
Bake until the skins are crisp and the potatoes are tender to the point of a table fork, approximately 30 to 40 minutes. The cooking time depends on the size of the potatoes.
Meanwhile, in a small saucepan over moderate heat, add olive oil and garlic, cook until bubbles form around the edges of the oil, but not boiling. Remove from the heat, cover and set aside.
When potatoes are done, split open and drizzle with oil. Delicious!
To see what’s new, click “Start the Tour” to take a tour.
We welcome your feedback. Please click the
“contact/advertise” link in the menu bar to email us.
One fine body…