Roasted Garlic Schmeared Chicken

Total Time:
52 min
15 min
5 min
32 min

2 servings

  • 1/4 cup chopped garlic
  • 3 tablespoons parsley
  • 2 tablespoons crushed red pepper
  • Salt
  • 1 small onion, chopped
  • 1/2 to 3/4 cup olive oil
  • 1 (3 pound) chicken
  • Salt and freshly ground black pepper
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 450 degrees F.

  • Combine the garlic, parsley, red pepper, salt, and onion in a food processor and puree. With the machine running, add the olive oil through the feed tube and process until smooth. Set aside.

  • With a sharp knife or poultry shears, remove the backbone from the chicken and discard. Lay the chicken on a flat surface, breast side up, and press down in the center of the breasts to flatten. Season with salt, pepper, and Essence. Place the chicken in a roasting pan, breast side up, and cover with the garlic schmear. Rub the schmear in well with your hands to coat evenly.

  • Place in the oven and roast for 10 to 15 minutes. Turn the chicken over and roast for 10 more minutes. Turn the chicken over again and roast another 10 minutes, or until the juices run clear. Remove from the oven and cover with foil. Let rest for 5 minutes before serving.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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