Alice Waters' Roast Chicken & Herbs
One of the simplest and best recipes for roast chicken I've found.
  • One 4-lb chicken
  • 1 garlic clove, peeled
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh oregano or marjoram
  • ½ tsp fresh ground pepper
  • ½ tsp salt
  • 1 tbsp olive oil
  1. Preheat oven to 375°. Rinse the chicken inside and out with cold water.
  2. Finely chop garlic. Blend in the remaining ingredients.
  3. Rub the herb paste all over the outside of the chicken. Set the chicken in a roasting pan (using a rack if you have one), breast side up, for 20 minutes. Turn the bird over, and roast breast side down for 20 minutes. Turn it over again and roast breast side up for 35 minutes longer, or until done according to a met thermometer.
  4. Let the meat rest, tented, for 15-20 minutes before carving. Collect the pan juices, skim off the fat, and use to moisten the chicken.
Waters' original recipe calls for 1 tsp each fresh rosemary, thyme, and oregano (or marjoram), but you can play with the herb combinations. I used 1.5 tsp each fresh rosemary and thyme, because that's what I had. Fresh herbs are best, of course, but you can use dried, just reduce the quantities to a third (or a half) if you do. Waters also suggests that you process the garlic by rubbing it against the tines of a fork until it becomes a juicy puree. This has never worked for me so I just chop it very fine.
Recipe by Sprung At Last at