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Tuesday, September 27, 2011


This recipe was featured in Self magazine, under the heading "learn to dance and eight other things every woman needs to know". Sew a button, tie and necktie, and of course, roast a chicken.
It made for a perfect Sunday night dinner, and my very favorite part, was that my 8 year old son wanted to help with the meal preparations - it was fun showing him some cooking basics - he especially took to the chopping, and was fascinated when I smooshed the butter mixture under the skin. Maybe roasting a chicken is something every woman AND man should know.


1 whole chicken
1/2 stick butter, softened
10 cloves garlic, divided use
3 sprigs of fresh rosemary, chopped
salt and pepper to taste
1 lemon, cut in half
olive oil

Preheat oven to 375F.
Rinse and pat dry the chicken, season with salt and pepper.
Chop 5 garlic cloves.
Mix butter, garlic, rosemary, salt and pepper.
Pull away the skin from the meat and smoosh about half of your butter mixture in there, making sure to get into every nook and cranny. Rub remaining butter all over the outside of the bird.
Season the cavity with salt and pepper, toss in remaining 5 whole garlic cloves and lemon.
Place the bird in a roasting pan, drizzle with a little olive oil, bake for about 20 minutes per pound, or until a thermometer reads at least 165F.
Set your chicken on a platter on the countertop and let it rest, covered with foil for 10 minutes.

Recipe adapted from Self magazine

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