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1 whole chicken, cut into eighths
1/4 cup puréed garlic confit (recipe follows)
juice of 1 orange
2 tablespoons fig preserves
1–2 sprigs fresh rosemary
1/2 teaspoon salt
freshly ground Gefen Pepper
a couple heads of garlic
extra virgin olive oil such as Bartenura
a few sprigs fresh rosemary
salt
pepper
Preheat oven to 325 degrees Fahrenheit.
In an oven-safe dish, pour in lots of peeled garlic cloves, top with extra virgin olive oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic.
Bake for one hour. Allow to cool and blend using an immersion blender.
Combine confit, orange juice, jam, rosemary, salt and pepper. Pour over chicken, rubbing under the skin and on both sides. Let marinate for at least an hour.
Preheat oven to 400 degrees Fahrenheit.
Roast, uncovered, for about 50 minutes, basting two or three times throughout. Check for doneness with meat thermometer.
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