I've had a whole chicken in my freezer for quite some time so when I saw this recipe in The Newlywed Kitchen I knew I had to try it. This is the first cookbook recipe I've made in a long time where I didn't have to go to the store to buy specific ingredients to make it. It was nice to be able to make it using ingredients I already had.
Giving the herbs a couple of days to soak into the bird is what makes the chicken so moist. It really was some of the most tender and juice roast chicken I've ever had. Even the breast was fork tender and full of flavor. The recipe gave a few options for herbs to use and I went with rosemary since I already had some on hand. Mark and I are both not fans of eating the skin off of chicken but the skin on this bird was hard to resist since it was nice and crispy and tasted like garlic and rosemary.
To go with the chicken, I made a green salad with oil and vinegar dressing. I also made my favorite rice dish that I normally use as a stuffing in my cornish hens. It's made with onions and almonds sauteed in butter and cooked in chicken broth and a bit of lemon juice.
The only minor problem I had with the recipe is the garlic burning on the outside of the bird. I ended up scraping most of it off before serving and it was fine and didn't taste of burnt garlic but it might be better to have put the garlic in the cavity before putting it in the oven.