About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Roast Chicken with Lemon | Main | Pan-Roasted Chicken with Rosemary, Garlic and White Wine »

Oven-Roasted Chicken with Garlic and Rosemary


Well, as you saw from yesterday's post, we've completed the Fish chapter and have moved on to Chicken, Squab, Duck and Rabbit. A chapter I am very much looking forward to.

You've all heard me say that my freezer is stuffed with fish and shrimp, and I rarely purchase any other proteins. This is such a nice change from fish.

Today, the recipe was for Oven-Roasted Chicken with Garlic and Rosemary. And what another fantastic recipe this was. I used an organic chicken for this. My chicken was larger than what Marcella called for, but they didn't have any smaller chickens.

Here's what you do: Wash and dry your chicken. Place fresh rosemary sprigs and garlic cloves in the cavity. Rub it all over with vegetable oil, then sprinkle with salt, pepper, and rosemary leaves. Roast in a 375 degree F oven until done. The recipe said it would take 1 hour or more, and most likely because my chicken was larger, it took a lot longer than 1 hour. I didn't pay attention to how long it cooked. In the same roasting pan, I placed some very small new potatoes to roast in the pan juices. Yum!

I really liked several things about this recipe. First, it couldn't have been any simpler. Second, it was very moist. And third, the flavor of the rosemary and garlic really came through.

I've got to remember to roast chickens more often. And I had leftover chicken, which I turned into a delicous Chicken Vegetable Soup.

I'm leaving for a trip to Italy and France in a few days. While I was able to make some of my items in advance, Kim, our wonderful substitute, will be helping me out on some of my recipes while I'm gone. Stay tuned for her posts on Fricasseed Chicken with Egg and Lemon, and Messicani-Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine.

Comments (3)

Beautiful, Cindy! The roasted chicken is a perfect example of Marcella's 'less is more' style. No twenty-ingredient sauces. Just one perfect bird being allowed to taste like it should.

Have a wonderful time in Italy. Before you know it, we'll be in Paso Robles for SlowBowl, and FINALLY meeting each other in person.

Marcella Hazan:

This was the first chicken I learned to cook. I am mad about chicken, but unhappily my husband's feelings about eating birds are exactly the opposite of mine. We no longer go out very much, but we used to do so very frequently, and more likely than not, people who were not aware of Victor's tastes served chicken. He always ate it of course, because he has perfect manners, but he wasn't pleased. Fortunately, the son I brought into the world inherited my passion for chicken and thus allowed me the opportunity both to test the recipes and of course to eat them. For Victor I would always prepare something else. There is a curious exception to this no-bird rule of Victor's. When we used to visit London, he had once become snared into eating grouse and it turned out that he loved it, and often after ordered it. That story should have had a happy ending, but no, it turns out that I intensely disliked the grouse. I don't like game of any kind, I even prefer rabbit to hare, and I can't recall putting game recipes in my books.

Cindy, this looks beautiful, especially the skin!

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This page contains a single entry from the blog posted on September 23, 2010 1:31 AM.

The previous post in this blog was Roast Chicken with Lemon.

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