Roasted chicken with rosemary & garlic
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cloves garlic | |
| 1 | teaspoon | Unsalted butter |
| 1 | tablespoon | Olive oil |
| 3 | pounds | Roasting chicken without |
| Skin | ||
| 2 | tablespoons | Minced fresh rosemary |
| ½ | cup | Dry white wine |
Directions
1. Preheat oven to 350 degrees F. Peel and halve garlic cloves. In a large ovenproof skillet over medium-high heat, heat butter and oil and saute garlic cloves for 2 minutes. Quarter chicken. Add to pan and brown lightly on both sides. Add rosemary to pan.
2. Cover skillet and place in oven. Bake until juice runs clear when a sharp knife is inserted into thigh of bird (about 40 minutes). Remove bird from pan and keep warm on a platter in oven.
3. In the same skillet over medium-high heat, pour in wine. Cook rapidly for 2 to 3 minutes, scraping pan to loosen browned bits. Pour sauce over chicken and serve.
Recipe By : the California Culinary Academy From: Date: 05/27