Rosemary Garlic Roasted Chicken

View photos and entire recipe article HERE
Recipe by South Your Mouth

Rosemary Garlic Roasted Chicken
1 large (6-7 lb) roasting hen (or an itty bitty baby turkey)
1/2 cup finely chopped rosemary
4-5 whole sprigs of rosemary
1 bulb (yes, BULB) of garlic, divided
Salt & pepper to taste
Olive oil

Clean chicken and spatchcock or butterfly (click here for instructions).  Rub the chicken with olive oil.  Mince 5-6 cloves of garlic then rub the minced garlic, chopped rosemary, salt and pepper evenly all over the chicken. 

Spread a little olive oil on a large baking pan.  Arrange whole sprigs of rosemary in the center of the pan in an area the size of the chicken.  Crush remaining cloves of garlic with the side of a chef’s knife (or by whatever means you like!) and arrange the garlic throughout the rosemary sprigs.

Place chicken on top of garlic and rosemary (tuck any exposed rosemary or garlic cloves under the chicken) and bake at 250 degrees for 3-4 hours or until skin is golden brown and crispy.

Discard rosemary sprigs and serve.