Father’s Day is this Sunday and what better way to show Dad you care than by preparing a family dinner with a traditional Roasted Chicken with a twist. Our Garlic Rosemary Chicken, lovingly stuffed with rosemary and 15 cloves of garlic, is major flavor! It would be heaven with some roasted vegetables and a simple salad. In fact, check out our recipes for sides and dressing!
When our children were growing up, we always insisted that everyone gather around the table for dinner. With teenagers who were busy and sometimes temperamental, this was not the easiest of tasks some days, but we believed it was important to share our meals as a family. These days, our children have grown and left the house, so family meals are precious. This Father’s Day, we will be celebrating by visiting Leah and Sean at their home for dinner. And who knows, maybe Leah will serve us up our own recipes!
So don’t forget to thank the Dads in your life for all of their hard work, and let them know that you love them this Sunday. And serve up some Garlic Rosemary Chicken, because It isn’t always easy being a Dad. And maybe some pie? Because, us Dads, we’re worth it!
Here in the video, Dave demonstrates how to cook our very special Garlic Rosemary Chicken! See below for the recipe!
Ingredients:
- ΒΌ Cup Olive Oil
- 15 cloves of Garlic
- 1 tablespoon rosemary leaves, chopped
- 1 tablespoon Kosher Salt
- 1 Teaspoon Black pepper
- 1 four pound Chicken
- 3 Cups Chicken stock
- 3 TBS fresh Lemon juice
Directions:
Preheat oven to 375 degrees.
In a food processor, combine the olive oil, garlic, rosemary, kosher salt and black pepper. Process to the consistence of a pesto/paste. Rub the garlic mixture under and over the skin of the chicken and in the cavity. Set chicken on rack in roasting pan and roast for 45 minutes.
Remove the rack with the chicken and discard fat from the pan. Add the chicken stock and lemon juice to the pan and bring to a boil over moderately high heat, scraping up any brown bits from the bottom of the pan. Place the rack with the chicken back in pan and roast for 30 to 40 minutes, basting often, until the juices run clear.
Transfer chicken to a carving board and cover lightly with foil to allow the chicken to rest for 10 minutes before carving.
Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com
