Roasted chicken with rosemary and garlic

6 servings

Ingredients

Quantity Ingredient
4 Cloves garlic
1 teaspoon Unsalted butter
1 tablespoon Olive oil
3 pounds Roasting chicken without
Skin
2 tablespoons Minced fresh rosemary
½ cup Dry white wine

Directions

1. Preheat oven to 350 degrees F. Peel and halve garlic cloves. In a large ovenproof skillet over medium-high heat, heat butter and oil and saute garlic cloves for 2 minutes. Quarter chicken. Add to pan and brown lightly on both sides. Add rosemary to pan.

2. Cover skillet and place in oven. Bake until juice runs clear when a sharp knife is inserted into thigh of bird (about 40 minutes). Remove bird from pan and keep warm on a platter in oven.

3. In the same skillet over medium-high heat, pour in wine. Cook rapidly for 2 to 3 minutes, scraping pan to loosen browned bits. Pour sauce over chicken and serve.

Recipe By : the California Culinary Academy From: Date: 05/27

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