"I came across this recipe in the New York Times some time ago, and have since been unable to locate it again. I've been making it for years, and I think others might like it as well."
- 1 tblsp. salt
- 5 or 6 cloves of garlic
- Freshly ground pepper to taste
- ¼ tsp. of dried thyme
- 2 or 3 tblsps of good olive oil
- 2 good sized sprigs of rosemary
- Lemon juice from one freshly squeezed lemon
- 1 chicken, cut into separate pieces (wings, thighs, legs, etc.)
- ½ cup white wine for cooking
(Preparation: 20 Minutes. Cooking: 50 minutes)
- In a small bowl, combine salt, pepper, thyme and mix in the olive oil and lemon juice.
- Separate the rosemary leaves from their stems.
- Peel the garlic cloves.
- Place the rosemary leaves and the garlic cloves in a food processor and chop until the ingredients are blended fairly well.
- After you've done that, take the garlic and rosemary mixture, and stir into the olive oil and lemon mixture.
- In a small roasting pan, add about a half cup of good white wine. Note: you can save yourself some cleanup time by coating the pan with nonstick cooking spray.
- Bed the chicken pieces within the pan
- Spoon the olive oil, lemon and rosemary mixture over the chicken pieces that you've placed in a small roasting pan.
- Bake covered at 325 degrees for about 50 minutes. Toward the last 20 minutes of roasting, remove the pan cover to brown the chicken.
This a is failure-proof recipe. I've used to roast turkey as well. Too, it makes your kitchen smell heavenly!
Contributed by Dennis (dennisf878)