- 1/4 cup chopped garlic
- 3 tablespoons parsley
- 2 tablespoons crushed red pepper
- 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
Preheat the oven to 450 degrees F.
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):
- 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
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.