You can never run out of ideas for how to cook a whole chicken. There are various techniques with the actual process for cooking a chicken, along with an endless list of seasonings and other ingredients you can use.
This week’s recipe is roasted whole chicken with the wonderful herb rosemary. I have created a quick video showing how to cook chicken in the oven to produce this wonderful meal.
Cooking with Rosemary
Rosemary is a funny herb for me because I am not keen on its strong flavor in its natural state, however the more I use it to cook with, I see the flavor of the rosemary becomes more subtle.
Rosemary is used in many Italian recipes. A perfect example is this recipe given to me by my Sicilian mother in law. It uses basic ingredients such as whole garlic cloves, rosemary sprigs, olive oil, and salt and pepper. Again – a simple dish that tastes great.
Check out my Video
One note about the video – I used 1 sprig in this recipe because it was a big one, but the recipe could easily use two or 3. In fact, I’d recommend using more.
Also, in the video I cut off too much of the chicken skin. It’s better to leave some on, but still try and remove the extra fat. Since the time I made this video I’ve discovered that organic chickens have much less fat on them and that this is due to healthier diets and that they are often cage free.
Here is a great tip: Prior to cooking the chicken, cut off as much of the fat as you can. Any extra flaps of flab should be trimmed right off. I cut off a lot of unneeded fat around the opening where the neck is.
Side dish suggestions: Roasted Italian Potatoes is a great side dish. In fact, I need to get the recipe up on my recipe box page now that I am thinking about it. You can also use mashed potatoes, throw in some garlic for garlic mashed potatoes – my husband’s favorite side dish. Add in some sort of vegetable like Italian green beans or a simple Italian green salad.
Feel free to share how you prepare your own chicken and rosemary dishes. I’d love to hear it!