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Rosemary & Sage Roasted Chicken




Source of Recipe


Internet


List of Ingredients




2 whole chickens
4 tsp. garlic puree
4 tsp. fresh chopped sage
1 julienned red onion
1 julienned yellow pepper
4 tblsp. garlic puree
4 chopped roma tomatoes
4 tblsp. whole butter
chopped paisley for garnish
minced chives for garnish
8 tblsp. garlic butter
4 tsp. fresh chopped rosemary
4 tblsp. olive oil
1 julienned red pepper
1 julienned green pepper
1 cup red wine vinegar
1 cup chicken broth
salt & pepper to taste
Roasted chicken is a traditional Italian dish, but with the addition of the peppers and plenty of seasonings we've given it our own twist.



Recipe



To loosen the skin of the chicken, work your fingers underneath, being careful not to puncture the skin.
Preheat oven to 450° degrees. Loosen skin of chicken and pack with garlic butter, Spread garlic puree over the surface of the chicken and sprinkle fresh rosemary, sage, salt and pepper on top. Roast in oven for 25 to 30 minutes. While chicken is cooking, Julianne pepper and onions. Sauté peppers, onions and garlic puree with olive oil. Add vinegar, tomatoes and chicken broth to pan. Cook down to desired thickness, then add butter, Pour sauce onto plate and place chicken on top. Garnish with chopped parsley

Serves 4

Garlic Puree & Garlic Butter
Garlic Puree:
1 large peeled head of garlic
1 tblsp. olive oil

Puree in Food Processor

Garlic Butter:
2 lb. softened butter
1 lb. softened margarine
1/2 bunch chopped parsley
1/4 cup chopped basil
2 tsp. garlic puree
1/2 tsp. salt and pepper

Combine all ingredients in a mixer with a paddle attachment.