Roasted Halved Chicken with Garlic-Herb Paste
Show: Cooking for Real
Episode: Warm And Fuzzy Spring
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- Recipe categories: Poultry, Chicken,
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Total Reviews: 20
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By 1gloria1ed
Oceanside CA
on February 22, 2013
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I was so excited to make this chicken but must say I was a bit disappointed. I did it exactly like the recipe except I marinated over night. I did, however, let the chicken come to room temperature. When I flipped the chicken over, most of the flavor and the skin stayed in the frying pan. On the up side, I added chicken stock, thickend with corn starch and added a bit of half & half and some butter. It was a bit salty and I don't know why as I didn't add any additional salt. I had with garlic roasted mashed potatoes (to take advantage of the gravy, and plain steamed fresh cauliflower with butter and salt and fresh ground pepper. I didn't want anything heavy as the gravy was a bit rich. Overall, the meal was pretty good and I will try making again.
By cdblount1970_10...
Augusta, GA
on May 15, 2012
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Awesome chicken, I used leg quarters and used dried rosemary, less of course. I also brined my chicken, this is a keeper!
By c1969james_12968933
NEW ORLEANS, La.
on April 01, 2012
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Dont change a thing with the ingredients! Perfect as is...
By kolinc
Dayton, OH
on April 26, 2011
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Great tasting chicken!
By ahunn3_11845046
Ballwin, MO
on April 21, 2011
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Very nice flavor---all ingreds. complemented each other. Can't say I would have come up w/this combo on my own; so thanks Sunny. As for those that thought the rosemary was too strong---rosemary is one of those herbs that kind of grows on you, so try again with a little less----also make sure if you're using DRIED ROSEMARY that you definitely use less. Dried herbs always more intense than fresh.
By comingjesus_114...
Tucson, AZ
on April 19, 2011
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I will fix this again and again and again and again and again and again and again and again and again and again and again and again until Jesus come back.
By gigi1266_1878545
Hockessin, DE
on April 18, 2011
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This was the best roasted chicken I've ever made! I let it sit in the paste in the fridge all day, took it out 1 hour before I browned it. Only roasted it for 30min. let it sit for 10 min.SSSSSSSSSSSSOOOOOOOOOOOOOOOOO Good! Love you Sunny
By DNP6252
on April 12, 2011
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The garlic-herb paste is the same paste we baste our turkey with every Thanksgiving. It's great and I can't wait to try it on chicken.
By hvcecilia_12971741
San Fernando, 43
on July 27, 2010
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I made today for the first time and it came out delicious. The only thing I did different is instead of mustard (I didnt have any I used red-wine vinegar...and it was good. I love your show and look forward to all your recipes :
By Foodie in Iowa
Middletown, IA.
on June 20, 2010
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I wanted to make this recipe as soon as I saw it on the show. it turned out amazing and my husband said it was the best roasted chicken I had made yet. I only made a tiny addition: I used half of the lemon I zested for juice, and the flavor was excellent. Will make this again soon! Thanks for the great recipe Sunny!