Roasted Chicken with Rosemary
I have been crazy busy with work and unfortunately haven’t had time to post for a while. Strangely, this does seem to be the best time to be posting this though, when Delhi is slightly chilly and roasted chicken sounds good again! This is super easy and super delicious, and once you try this, you will probably be roasting chicken this way every Saturday. A piece of advice: make sure you have a really REALLY robust rosemary bush or you use store bought rosemary else you might end up stripping your rosemary bush dry, as I did. Tragic.
R.I.P. Rosie. You served us well.
You will need:
- Chicken: 1 kg.
- Onions: 2 large
- Garlic: 5-6 cloves
- Rosemary: 3-4 sprigs
- Red chilli: 1-2
- Olive oil: 2 tablespoon
- Freshly ground pepper: a sprinkle
Preheat the oven to 200 degree Celsius.
Cut the onion in quarters and use a pestle to smash the garlic cloves. Slice the chilli.
Rub the chicken with olive oil, salt, pepper and leaves from one sprig of rosemary.
On a foil lined tray, arrange the chicken, onions and garlic and tuck the other two sprigs of rosemary between the chicken pieces.
Roast for 40 minutes, turning at 25 minutes.
Oh and another thing, this tastes pretty good straight from the fridge at 3 a.m. too.