Roast Chicken with Rosemary Garlic Paste

Roast chicken is one of those meals I wish I made more often.  Whole chickens are rather inexpensive and there are so many uses for the meat as well as the carcass after the first dinner.  There is something so comforting about eating a roast chicken dinner.  I usually pair it with rice (white, brown or pilaf), veggie (broccoli, asparagus, etc) and a glass of white wine. 

Butterflying a chicken may be intimidating at first, but it gets easier every time.  Check out this video for a quick tutorial HOW TO BUTTERFLY A CHICKEN.  It seems to cut down on the cooking time and produces a juicy bird for me every time.  I also pour a bit of white wine over the bird about half way through the cooking time.  The leftover ideas off this meal are endless!  Enjoy:)

Ingredients:

- 1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
- 2 garlic cloves, chopped
- 1/2 teaspoon black peppercorns
- 3/4 teaspoon fine sea salt or coarse kosher salt
- 4 teaspoons olive oil
1 5- to 6-pound whole butterflied chicken , backbone and neck removed (reserved for Light Homemade Chicken Stock , if making)

Directions:

- Position rack in center of oven and preheat to 400°F
- Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. 

- Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.

- Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. 

- DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.

- OPTIONAL: Pour white wine or sherry over bird about half way through cooking time.

- Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 hour - 1 1/2 hours. Transfer chicken to platter and serve.

Obtained from www.epicurious.com/recipes/food/views/Roast-Chicken-with-Rosemary-Garlic-Paste-241348#ixzz12ki1ygTH