Published January 1, 2004.
What is the secret to moist, tender roast chicken with robust--not raucous--garlic and rosemary flavor?
Garlic and rosemary are often bullies in this roast chicken dish, overly aggressive and assertive. Just one bite fills the mouth with the astringent, resinous flavor of rosemary and a vaguely raw and very sharp garlickiness that can be tasted for days. On top of that, the chicken is often overroasted with tough, parched breast meat.
To harness the flavors of garlic and rosemary and unite them with a perfectly roasted chicken with tender and moist breast and thigh meat.
Brine the chicken in a saltwater solution flavored with garlic and rosemary. Rub mixture of raw garlic, fresh rosemary, and olive oil beneath the skin, then roast the chicken breast-side down at 450 degrees and finish it breast-side up at 375. Add liquid to the roasting pan halfway through the cooking time to create a jus to serve alongside the chicken, and flavor that jus with sweet, mellow slowly roasted garlic and just one sprig of rosemary.
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