Roast Chicken


Roast Chicken


  • 3 1/2 pounds chicken, split lengthwise
  • 1 1/2 cup olive oil
  • 10 garlic cloves, smashed
  • 1/4 cup minced fresh parsley
  • 8 garlic cloves, chopped
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh thyme
  • salt
  • ground pepper


Place chicken in large shallow roasting pan. Pour oil over. Add smashed garlic cloves and parsley. Turn chicken to coat. Cover and refrigerate, 24 to 36 hours, turning occasionally. Preheat oven to 450F. Remove chicken from marinade. Pour 1/3 cup marinade into bowl. Add chopped garlic, cloves, rosemary and theyme. Return chicken to roasting pan. Pour marinade over. Scatter salt and pepper over. Bake skin side up until cooked through, about 50 minutes.

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