GARLIC ROSEMARY AND BUTTER ROASTED CHICKEN

MOST OF THE INGREDIENTS I USE IN MY RECEPIES ARE: GARLIC, HERBS AND SPICES.
SOME OF YOU MAY NOT LIKE THEM, BUT THESE INGREDIENTS CAN BE REPLACED BY THE ONE OF YOUR CHOICE.  

PORTIONS: 4

INGREDIENTS TO SEASON UNDERNEATH THE SKIN

1 (4 lb.) young chicken

4 minced garlic cloves

½ onion finely diced

½ tsp. ground black pepper

½ tsp. dry rosemary leaves

3 tsp. olive oil

1 tsp. salt

SEASONING FOR OUTSIDE SKIN

3 tbsp. melted butter

3 chopped garlic cloves

½ tsp. ground cumin

½ tsp. paprika

¾ tsp. salt

METHOD

Weight, measure and cut ingredients for the recipe.

With the tip of your fingers lift the skin of the chicken breast and thighs, running your fingers underneath.

In a bowl mix, garlic, onion, rosemary leaves, olive oil and salt. Season the chicken underneath the skin.

Close the cavity between the chicken legs using a toothpick to close skin.

Place a griddle on top of a sheet pan and pour about 3 cups water in the pan. Place the chicken over the griddle.

Close the cavity between the chicken legs using a toothpick to close skin.

Push and twist the tip of the wings underneath the chicken.

Melt the butter in a small pan and stir in garlic cloves, cumin, paprika and salt.

With a kitchen brush, coat the chicken skin with the butter and spices mix.

With a butcher’s string tight the legs.

Using the convection oven preheat it at 325° F.

Place the sheet pan with the chicken in center of the oven and cook it for 60 minutes and baste it every 20 minutes.

Raise the oven temperature at 350° F. Cook chicken for about 80 more minutes and baste every 20 minutes, until golden brown. Chicken will be tender and juice.

Let the chicken to rest for about 15 – 20 minutes to let the juices to set before carving.