Sips and Tastes - Main Dishes

Roast Chicken
with Rosemary and Garlic

INGREDIENTS

1 big chicken (1.3-1.5 k)

½, c rock salt

2 tsps dried rosemary leaves

1 tbsp well-pounded garlic

2 large onions, minced

2 tsps fine salt

1 tsp ground black pepper

2 tbsps olive oil

2 tbsps melted butter

2 tbsps white sugar

½ c clear softdrink

PROCEDURES

Preheat the oven to 375° Farenheit.
Rub the chicken with rock salt. Rinse in cold running water then pat dry.
In a small bowl, combine the rosemary leaves, garlic, salt, and pepper. Divide into 2 equal portions. Use 1 portion to rub the cavity of the chicken.
Add the reamining mixture to the olive oil and butter. Mix well and rub on chicken.
Position the chicken in the center of a roasting pan or ovenproof glass dish, breast side up. Bake for 30 Minutes.
Baste the chicken evry 15 minutes with fat and cooking juices that collect in the bottom of the pan.
After 30 minutes, pour the softdrink over the chicken. Baste again every 15 minutes until the chicken is done.
Total baking time is approximately 1 to 1 ½ hour.

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