Roasted chicken

Yield: 4 servings

Measure Ingredient
2 tablespoons Minced garlic
4 tablespoons Sun-dried tomato paste
¼ cup Olive oil
1 teaspoon Black pepper
1 teaspoon Salt
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh parsley
\N \N Two 3-pound whole chickens

Preheat oven to 375 degrees. Combine the sun-dried tomato paste, garlic, olive oil, pepper, salt, basil and parsley in a small bowl.

Rub the insides and out of chickens with mixture. Roast chicken for 40 minutes. Cool for 30 minutes, then into the refrigerator to cool completely, about 2 hours.


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