Edited November 10th, 2006
This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or Cornish game hens.
2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
Juice from one or two lemons
Lemon zest (optional)
Hot red pepper flakes
1/2 cup olive oil
Kalamata olives (optional)
If using roasting chickens or game hens, split the birds down the back
and remove the back bone.
Place the chicken halves or pieces in the roasting pan. Toss in the
garlic cloves and the sprigs of rosemary. Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.
You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.
Roast in a 450°F
Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more if needed. When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
My favourite side with this chicken is Spaghetti Aglio E Olio