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Roasted Chicken

Roasted Chicken

Roasted Chicken


  1. 2 Chickens (3- 3 1/2 lb)
  2. 5 sprigs of rosemary, finely chopped, about 2 tablespoons
  3. 6 cloves garlic, smashed and finely chopped (I love Garlic)
  4. 1 Habanero Pepper or red pepper flakes
  5. 4 tablespoons extra-virgin olive oil, plus more for drizzling
  6. Kosher salt
  7. 2 small onions, diced
  8. 1 large or 2 small carrots, peeled and diced
  9. 3 ribs celery, diced
  10. 1 bundle thyme
  11. 1 tbspns of Balsamic Vinegar
  12. 2 tbs of Worceshire Sauce


Combine all ingredients in food processor to make the wet rub. It should be the consistency should have the consistency of a paste. Once the chickens have been rinsed and dried, using your fingers, carefully work the paste under the skin to separate the skin from the breast. Put the paste under the skin. Do this for both chickens. Drizzle the chickens with some olive oil and take the remainder of the paste and rub all over the chickens. This will help the skin to brown nicely. Then truss each chicken. Let chickens marinade for at least one hour, preferably 4 hours or overnight.

Put the chickens in a cookie sheet or a roasting pan that has been lined with aluminum foil (to minimize cleaning). Preheat oven to 450. Bake chicken for 15 minutes -- that will help the chicken to get a really crispy skin. Then lower the over to 375 and continue cooking for about 30 minutes.

Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. Be sure to have thermometer probe touch a bone so you can get an accurate reading. The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. Once chickens have reached the proper temperature, remove them from the roasting pan or cookie sheet. Place them on a warm plate and cover loosely with foil. Usually, let the chickens sit for 10-15 minutes before carving.

Serve with potatoes, grits, and rice or simply some vegetables.

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