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1
In a mortar combine first 3 ingredients (note description that original recipe used fresh rosemary and juniper berries in addition to the garlic and peppercorns) and crush with pestle until paste forms. Mix in oil.
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2
Rinse chicken and pat dry.
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3
On a working surface, place chicken and rub 1 teaspoon or so over bone side of chicken.
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4
Turn chicken over and open chicken using poultry shears cutting through breast bones.
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5
Place chicken skin side up on working surface, loosening skin from breast and thigh meat so you can put some of the rosemary/garlic paste over the meat but under the skin. Rub any remaining of the rosemary/garlic mixture over the outside of the chicken (under the wings and over all).
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6
Preheat oven to 400 degrees F.
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7
Place some rosemary sprigs (I used dried) on the bottom of a 13x9x2 baking pan.
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8
Place chicken skin side up on top of the rosemary in the pan. (***if desired the chicken can be prepared ahead up to this point, covered with plastic wrap and refrigerated for 8 hours - let stand at room temperature for 1 hour before proceeding.).
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9
Roast chicken uncovered for 1 - 1 1/2 hours ( I used a small chicken, so mine was ready in about 1 hour) or until meat thermomenter registers 170 degrees F.
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10
Let chicken stand for about 5-10 minutes before places on a platter and cutting into pieces.
