Additional Information

Site Information

Grandmother's Roast Chicken

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