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.
ESSENCE OF EMERIL SHOW #EE2193