re: #37 Rightwingconspirator

So I thawed this big chicken. Can’t make up my mind. Spatchcock it and bbq, or rack it up and oven roast with fresh rosemary. At the store I could not decide, so bought all the herbs for either way.

ROAST :)

Cut it up, marinate in olive oil vinaigrette with your rosemary (a bit of basil, savory & thyme are good too) for an hour and then roast with the marinade brushed on at each 1/4 of the cooking time. Potatoes cut into cubes, dusted with rosemary & oven fried in oil alongside the bird for the last hour- toss some carrot in too if you have it. I stir them twice at 20 & 40 minutes.