My Favorite Roast Chicken

My Favorite Roast Chicken

Ingredients:

1 whole large roasting chicken (5 to 6 lbs or so), fat trimmed, rinsed and patted dry

4 tablespoons olive oil

2 tablespoons fresh minced garlic

2 tablespoons coarse sea salt

1 tablespoon rosemary needles, chopped*

1 teaspoon fresh minced ginger

1/2 to 1 tablespoon fresh ground black pepper

1/4 teaspoon cayenne red pepper

1 teaspoon lemon juice

1/4 cup fresh cilantro, chopped

*Use fresh or dried rosemary. Place the rosemary needles on a cutting board and pour just a few drops of olive oil on top and stir them up a little bit. Then chop with a sharp knife. This will help keep them from flying around when you chop them*

Directions:

1.       Place cleaned chicken in pan on a roasting rack.

2.       Combine remaining ingredients in a large bowl.

3.       Slide your fingers under the chicken skin to loosen it up, then rub the marinade under the skin.

4.       Let chicken marinate for at least a few hours to overnight in the refrigerator.

5.       When you are ready to cook the chicken, rub the skin with a little olive oil or melted butter and sprinkle with fresh ground sea salt and fresh ground pepper.

6.       Place in a 450-degree F preheated oven and cook for 18 to 20 minutes per pound.

7.       Roast until juices run clear when breast meat is pierced.

8.       Remove from oven and let rest for 15 minutes or so before serving.

Optional:

This is wonderful as “Beer Butt Chicken” on the grill.

This is really yummy good with “Wicked Potatoes.”