"Recipes are meant to be shared"...Ann Thibeault

Monday, March 30, 2009

Italian Roasted Chicken

I took a chicken out of the freezer for dinner tonight with the intentions of just roasting it. But Moe put in a request for Italian.

This is actually a favourite of his and one I haven't made for him in at least a year. Brings back fond memories of the New Marconi Ristorante Italiano in Sault Ste. Marie, Ontario. The owner "Fred" use to serenade his customers or should I say his captive audience


Home Cookin Chapter: Recipes From Thibeault's Table

Italian roasted chicken (Rosemary Lemon)
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Edited November 10th, 2006

This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or cornish game hens.

2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
salt, pepper
juice from one or two lemons
lemon zest (optional)
hot red pepper flakes
1/2 cup olive oil

Kalamata olives (optional)
chicken broth

If using roasting chickens or game hens, split the birds down the back
and remove the back bone.

Place the chicken halves or pieces in the roasting pan. Toss in the
garlic cloves and the sprigs of rosemary. Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.

You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.

Roast in a 450°F

Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more if needed. When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
the chicken.

My favourite side with this chicken is Spaghetti Aglio E Olio

7 comments:

  1. Ann, that looks delicious. I love the flavors and roast chicken is one of my favorites. I'll be trying this one!

    ReplyDelete
  2. Recipe looks great - but hong long should it cook for in total? How does cooking time change if I use a glass dish instead of a roasting pan?

    ReplyDelete
  3. Cornish Hens are small, so they don't take much longer than 30 to 40 minutes in a hot oven.

    If it does take longer in a glass dish, it wouldn't be much longer. Just test internal temperature with an instant read thermometer.

    Ann

    ReplyDelete
  4. We jsr got back fom Italy and I cannot wait to try this recipe! I usually bake in stonewear - does that matter? Also, do you cover when cooking or leave it uncovered? Thanks in advance!

    ReplyDelete
    Replies
    1. Amanda, I roast uncovered. I'm not sure that it will matter as long as you can put the stoneware into a hot preheated oven.

      Delete

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