Posted by Sara on Dec - 7 - 2013 under Main Dishes

1 whole roasting chicken
8-10 carrots, peeled and halved
1 whole head of garlic, peeled
1 cup of sherry
2 teaspoons of dried rosemary
2 teaspoons ground sage
Olive, sunflower or rice bran oil
salt and pepper to taste
Cooking time: 15 Serving: 4 people


Preheat oven to 425 degrees F. Split the breast side of the chicken with a very sharp knife. Remove giblets. Add 2-3 Tablespoons of oil to large cast iron pan and arrange carrots and garlic on top. Sprinkle with salt and pepper. Lay chicken on top of carrots and garlic and splash both sides with sherry and a little oil, allowing the excess to flow over the vegetables in the pan. Generously salt both sides of the chicken and evenly season both sides with the rosemary, sage and pepper. Bake uncovered for about 1 hour or until the meat is falling off the leg bone, occasional turning the carrots and garlic. If the liquid in the pan evaporates, add 1/2 cup of water. Serve with your favorite rice, couscous or buckwheat kasha.


Recent Recipes

Can’t-Go-Wrong-Pie Crust

Posted on May - 6 - 2014

0 Comment

Rhubarb Pie

Posted on May - 3 - 2014

0 Comment

Earl Grey Macadamia Biscotti

Posted on Apr - 8 - 2014

0 Comment

Mega Omega Salmon Sweet...

Posted on Apr - 7 - 2014

Comments Off on Mega Omega Salmon Sweet Potato Salad

Recent posts

Preparing Jars for Canning

Posted on Mar - 29 - 2014

Comments Off on Preparing Jars for Canning

Anti-Inflammatories Are My (and...

Posted on Mar - 19 - 2014

Comments Off on Anti-Inflammatories Are My (and Your) Friend

Gluten Free. Why?

Posted on Jan - 10 - 2014

Comments Off on Gluten Free. Why?

Oil Choices

Posted on Dec - 7 - 2013

Comments Off on Oil Choices


  • Neomatik Design