Grandmother's Roast Chicken Updated
Ingredients:
-
4 cloves
garlic or to taste
-
1
4-pound chicken, cut into 8 pieces
-
Salt and
freshly ground pepper to taste
-
Sprigs
of fresh rosemary, thyme, and sage
-
1/4 cup
vegetable or olive oil
Smash the
garlic slightly with a knife and rub into the chicken well. Salt and
pepper the chicken and cover with the herbs. Dribble with a little of the
vegetable or olive oil. Cover and leave in the refrigerator overnight,
turning the herbs and chicken once.
Remove the
herbs from the chicken. Heat a heavy ovenproof skillet large enough
to hold all the pieces. Add the remaining tablespoon or 2 of the oil and
place the chicken skin side down. Brown the chicken over a medium-high
heat for about 5 minutes on one side.
Remove the
skillet with the chicken to a preheated 350-degree oven and bake
for 30 to 40 minutes or until the chicken is crisp and the juices run
clear.
Yield: 6
servings.
From Jewish Cooking in America, by Joan Nathan.
epicurious.com
Copyright 2009, Challah Connection
