I'm happy to report that this past weekend I was finally feeling like my old self again. This Sunday evening I decided to make our belated Easter dinner (or Beleaster, as Alex referred to it). The first recipe I'd like to share with you is for the main course: a moist and flavorful roasted chicken seasoned with sun-dried tomatoes and fresh herbs. This chicken smelled so great while it was roasting-- reminiscent of pizza, which made my husband happy.
A whole bird obviously produces WAY more chicken than the two of us can eat so I will be repurposing some of the leftovers in another dinner this week. If it's tasty, I will be sharing that recipe with you too. I will also be sharing the recipes for our "Easter" side dishes later this week in Friday Finds.
It may look bruised or burned, but that's the sun-dried tomato paste that was rubbed under the chicken skin for extra flavor |
Ingredients:
- 1 whole chicken
- 7 cloves garlic, divided
- 8.5-ounce jar sun-dried tomatoes packed in extra virgin olive oil
- 1 Tbs. unsalted butter, at room temperature
- 1/2 cup fresh Italian parsley, divided
- 1/4 cup fresh basil leaves
- 1/2 Tbs. fresh rosemary leaves
- 1 tsp. black pepper, divided
- 1 tsp. kosher salt, divided
- 1 lemon, quartered
- 1 medium yellow onion, quartered
- 1 cup dry white wine *I used Pinot Grigio
- 2-3 cups fat free low sodium chicken broth
- 1/4 cup olive oil
- Cooking spray
Stuff 2 onion quarters and 2 lemon quarters inside the chicken cavity. Cut 3 of the remaining garlic cloves in half and add those to the cavity of chicken. Tie the chicken's legs together with kitchen string, tuck the wings underneath the bird, and place on a roasting rack lightly coated with cooking spray. Pour the white wine and 2 cups of chicken broth (reserving the additional cup) into the bottom of the roasting pan. Add the remaining 1/4 cup parsley, 2 lemon quarters, and 2 onion quarters to the liquid in the bottom of the pan.
Roast for 25 minutes at 450 degrees. After 25 minutes turn the oven temperature down to 375 degrees. Bake until a thermometer inserted into the thigh registers 165 degrees (or roast for approximately 20 minutes per every pound of chicken).
Every 15-20 minutes, remove the chicken from the oven and baste the chicken with the liquid in the bottom of the pan. Keep an eye on the pan and make sure to add the additional chicken broth if the liquid in the bottom of the pan starts to evaporate.
Once the chicken is fully cooked remove it from the oven and let it rest for about 10 minutes. Then carve and enjoy.
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