Grandmother's Roast Chicken Updated
garlic or to taste
4-pound chicken, cut into 8 pieces
freshly ground pepper to taste
of fresh rosemary, thyme, and sage
vegetable or olive oil
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.
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.
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
From Jewish Cooking in America, by Joan Nathan.
Copyright 2009, Challah Connection