Emeril'S Garlic Schmeared Rosemary Roast Chicken

Name: Emeril'S Garlic Schmeared Rosemary Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 free-range chicken, about 3 1/2 pounds; 2 tablespoons olive oil; 1 tablespoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons finely chopped rosemary (reserve stems); 1/3 cup Roast Garlic Puree, recipe follows; Roast Garlic Puree; 10 heads of garlic (about 1 1/2 pounds); 1/4 cup extra-virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

1 free-range chicken, about 3 1/2 pounds
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1/3 cup Roast Garlic Puree, recipe follows
Roast Garlic Puree
10 heads of garlic (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1
Preheat oven to 425u00b0F.
2
Rinse chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil and season inside and out with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 11/4 hours, until chicken is almost cooked through. Remove chicken from the oven and schmear the 1/3 cup roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through. Remove from the oven, set aside to rest briefly, then carve and serve.
3
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet. Drizzle the oil over the garlic and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, 1 hour to 1 hour and 15 minutes.
4
Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.
5
Makes 1 cup Note: Can be stored in an airtight container in the refrigerator for up to 2 weeks. Mix with olive oil to extend the life of the puree.

3260

kcal

Calories

Fat

668

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 free-range chicken, about 3 1/2 pounds, 2 tablespoons olive oil, 1 tablespoon salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Emeril'S Garlic Schmeared Rosemary Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!