Roast chicken from heaven...
Brick oven chicken
No worries, guaranteed delicious from your very own oven in about 2 hours.
1 whole large roaster-over 5 pounds
1/2 packed cup mix of fresh herbs-parsley, rosemary, oregano, marjoram
4-6 large cloves garlic
1 tsp. or more dried pepper flakes
salt and pepper
3-4 Tbsp. cup olive oil
aluminium foil
Use a cone style roaster-mine is from Home Depot, ten dollars-or lay chicken breast up in a shallow overproof dish. I place the cone in an 8 inch round cake pan and it's ready to carry and bake. The idea is that the chicken stands up instead of lays down, so it gets GBD all over. (Golden Brown and Delicious). Reminds you of a beer can chicken, right? That's the idea, but the flavor is different.
Preheat oven to 375.
Lay the whole chicken on a work surface. With your hands, carefully separate and loosen the chicken's skin, slipping your fingers between the skin and flesh. Do this all over the bird where you can reach without ripping the skin, on the breast from both angles (neck side and butt side), work your finger around the thigh and drumstick, turn it over and go up the back, especially the back of the thighs.
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Place the herbs and garlic in a mini processor or blender and chop finely. Add salt and pepper and oil to herbs and process to a thick paste. With your fingers and a spoon, place about 3/4ths of herb mixture all over chicken under the skin where possible.
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Rub from the outside to distribute mixture under skin well. Now rub the rest of the herbs into the inside cavity and outside all over the bird. Sit onto the roaster.
 distribute by pushing on top of skin |
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Cover the chicken with aluminium foil, pressing around cake pan the seal tight. Place in center of oven and roast for 1 hour or over, depending on the size of the bird. Remove foil. Continue roasting until chicken is GBD all over and looks like it is about to fall over, 30-45 minutes more. Carve with a serving spoon right from the roaster and Enjoy!
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