Rosemary Roasted Chicken or Turkey
"This recipe is wonderful and flavorful. I have used it for a Thanksgiving turkey and just for any nights' chicken dinner. This recipe is featured on AllRecipes.com."
- Ready In:
- 48mins
- Ingredients:
- 7
- Serves:
-
4-12
ingredients
- 1 whole turkey or 1 whole chicken
- 3⁄4 cup olive oil
- 3 tablespoons garlic, minced (jar garlic works well and is faster)
- 2 tablespoons rosemary, chopped
- 1 tablespoon italian seasoning
- 1⁄4 teaspoon crushed red pepper flakes
- salt and pepper
directions
- For a turkey, double recipe.
- In a small bowl, mix all ingredients and set aside.
- Wash poultry well inside and out; Pat dry with papertowel.
- Loosen the skin from the breast by slowly working your fingers between the breast and the skin.
- Work it loose to the end of the drumstick, being careful not to tear skin.
- Using your hand, place a generous amount of mixture under the skin and down the thigh and leg.
- Rub mixture over the outside of the meat making sure to coat the wings.
- Place poultry on a rack in a roasting pan adding about 1/4-inch of water to the bottom of the pan.
- Roast at 350 degrees according to weight=18 minutes per pound is recommended.
- Use a meat thermometer inserted into the thigh, if desired.
- Temperature should be 160-165 degrees and juices should run clear.
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RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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