RECIPE
10 INGREDIENTS6 STEPS1HR 15MIN

Simple Garlic Rosemary Roasted Chicken

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Wow your guests with this impressive roasted chicken that is not only moist and delicious, but way simpler than it looks!

1HR 15MIN

Total Cooking Time

10

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1
around 4lbs
4 cloves
Garlic , minced
1
Lemon , zested, juiced
1
Pimiento Pepper , finely chopped
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper
1
Pimiento Pepper , halved
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Directions

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Step 1
Preheat your oven to 400 degrees F (205 degrees C).
Step 2
To make the marinade for the chicken, mix the Garlic (4 cloves) , the zest and juice of the Lemon (1) , Fresh Rosemary (1 Tbsp) , Pimiento Pepper (1) , Salt (1/2 tsp) , Freshly Ground Black Pepper (1/4 tsp) , Olive Oil (2 Tbsp) together.
Step 3
Trim and clean your Chicken (1) . Once the chicken has reached room temperature, place on a cast iron pan and brush thoroughly all over with the marinade. Stuff the juiced lemons, Pimiento Pepper (1) and Fresh Rosemary (to taste) into the chicken cavity.
Step 4
Using some kitchen string tie the chicken legs together, then place the chicken in the center of the preheated oven.
Step 5
Cook for 15 minutes, then baste it with the oil accumulating at the bottom of the pan.
Step 6
Continue to cook for about 35-45 minutes or until fully cooked and chicken skin is golden brown.

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