Michael White’s Rosemary and Sage Roast Chicken Is ‘the Ideal Dinner for Cooler Months’

You won’t need a fully stocked pantry to recreate Michael White’s “comfortable and hearty” weekday dinner.

“The flavors are spicy and pleasant, making it an ideal dinner for the colder months,” says the chef, who serves a version of the dish at Paranza, his new Italian restaurant at the Atlantis Paradise Island resort in the Bahamas.

White suggests serving his 7-ingredient meal with classic side dishes like rice, mashed potatoes or roasted vegetables.

“It’s suitable for tight schedules and requires any advanced culinary skills,” he says.

Removing the backbone, known as spatchcocking, will allow the meat to cook more quickly and evenly than a traditional whole chicken. But you don’t have to worry about breaking the chicken yourself. At the supermarket, ask the butcher to paste or butterfly a whole chicken for you. Most grocery stores will do this for free.

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Michael White’s Roasted Chicken with Rosemary and Sage

1 (4 to 4½ lb.) whole chicken

¼ cup extra virgin olive oil

4 cloves of garlic, minced

2 teaspoons kosher salt

1 teaspoon black pepper

4 sprigs of fresh rosemary

4 sprigs of fresh sage

1. Preheat oven to 425°. Place the chicken, breast side down, on a cutting board. Using kitchen shears or a sharp knife, carefully cut the spine on both sides to remove it. Throw away the backbone.

2. Mix olive oil and minced garlic in a small bowl. Rub the oil mixture evenly all over the chicken.

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3. Turn the chicken over and press down on the breast bone to flatten it even more. Salt and pepper both sides. Place sprigs of rosemary and sprigs of sage under the skin of the chicken, gently separate the skin from the meat with your fingers.

4. Transfer the roasted chicken to a rimmed baking sheet, breast side up. Roast chicken in preheated oven until internal temperature reaches 165°, about 1 hour to 1 hour, 30 minutes.

5. Remove the chicken from the oven and leave for 10 to 15 minutes. Cut the chicken into desired pieces, removing the sprigs of herbs from under the skin, and serve.

Serves: 4 Active time: 15 minutes Total time: 1 hour, 45 minutes

Categories: Trends
Source: HIS Education

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