Cold Roasted Chicken
Preheat oven to 375 degrees. Combine the sun-dried tomato paste, garlic, olive oil, pepper, salt, basil and parsley in a small bowl. Rub the insides and out of chickens with mixture. Roast chickens for 40 minutes. Cool for 30 minutes, then place in the refrigerator to cool completely, about 2 hours.
Recipe courtesy of Emeril Lagasse