Planet Green
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1 (3 1/2 pound) free-range chicken, quartered
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1/3 cup roast garlic puree, recipe follows
Preheat oven to 400 degrees F.
Rinse the chicken well and pat dry with paper towels.
Rub chicken all over with olive oil, and season with salt and pepper. Sprinkle rosemary all over chicken. Place stems under the chicken pieces and roast in the oven for 30 to 45 minutes until chicken is almost cooked through.
Remove chicken from the oven and schmear with roast garlic puree. Return to the oven for 15 minutes, until chicken is cooked through.
Roast Garlic Puree:
4 heads garlic
2 tablespoons plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lemon juiced
1 tablespoon rosemary, chopped
Preheat the oven to 400 degrees F.
Cut the top quarter from each garlic head and place, cut side up, in a baking dish. Drizzle 2 tablespoons oil over the garlic, and sprinkle with salt and pepper. Roast until the cloves are soft and golden brown, about 1 hour.
Remove from the oven and let sit until cool enough to handle. Remove cloves with small pairing knife, or squeeze into bowl. Add lemon juice and chopped rosemary. Stir the garlic mixture with a rubber spatula to blend thoroughly. Drizzle in remaining 1 tablespoon olive oil.
Yield: 1 cup
Note: Can be stored in an airtight container in the refrigerator for up to 2 weeks. Mix with olive oil to extend the life of the puree.
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