ROASTED CHICKEN WITH GARLIC ROSEMARY AND BUTTER

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.

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.

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

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.

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.