My family enjoys the crispy skin of a baked chicken. Alex my youngest son will only eat his chicken with the "crispies" as he calls them. On roast chicken night I fill Alex's plate with lots of delicious things to eat but his favorite are the "crispies".
Serves: 5
Equipment: Roasting Pan with wire rack
3 1/2 pound whole chicken
3 cloves garlic crushed
2 tablespoons fresh chopped rosemary
1 tablespoon olive oil
1 tablespoon low sodium soy sauce
1/2 sweet onion sliced
2 teaspoons Kosher salt
1 teaspoon fresh black pepper
2 cups cold water
Rinse the whole chicken under cold water and pat dry with a paper towel. Chop the fresh rosemary leaves and place in a small bowl. Crush the garlic cloves and mix with the Kosher salt and pepper to make a paste. Place the chicken in a roasting pan fitted with a wire rack. Spread the garlic/salt/pepper paste over the chicken and sprinkle the rosemary too. Drizzle the olive oil and soy sauce over the top of the chicken. Slice the sweet onions and add to the bottom of the roasting pan and add 2 cups cold water to the bottom of the pan. Bake the chicken for 2 hours or until 165 degrees is reached. When the chicken is done remove from from the heat and allow to rest for 15 minutes. This allows the juices to remain in the meat. Slice the chicken and drizzle with the broth and roasted onions at the bottom of the pan.
3 1/2 pound whole chicken
3 cloves garlic crushed
2 tablespoons fresh chopped rosemary
1 tablespoon olive oil
1 tablespoon low sodium soy sauce
1/2 sweet onion sliced
2 teaspoons Kosher salt
1 teaspoon fresh black pepper
2 cups cold water
Rinse the whole chicken under cold water and pat dry with a paper towel. Chop the fresh rosemary leaves and place in a small bowl. Crush the garlic cloves and mix with the Kosher salt and pepper to make a paste. Place the chicken in a roasting pan fitted with a wire rack. Spread the garlic/salt/pepper paste over the chicken and sprinkle the rosemary too. Drizzle the olive oil and soy sauce over the top of the chicken. Slice the sweet onions and add to the bottom of the roasting pan and add 2 cups cold water to the bottom of the pan. Bake the chicken for 2 hours or until 165 degrees is reached. When the chicken is done remove from from the heat and allow to rest for 15 minutes. This allows the juices to remain in the meat. Slice the chicken and drizzle with the broth and roasted onions at the bottom of the pan.
Getting The Chicken Ready In The Roasting Pan
Roasted Rosemary and Garlic Chicken
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