Emerils Garlic Schmeared Rosemary Roast Chicken Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
• Place the chicken on a roasting rack set inside a roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Steps:

• Preheat the oven to 350 degrees F.
• Line a large baking sheet with aluminum foil.
• Split the French bread in half lengthwise. Lay the bread, crust side down, on the lined baking sheet.
• Place the butter in a medium bowl.
• Add the remaining ingredients, and stir together until blended.
• Spread the some of the butter mixture evenly onto the bread, reserve the rest for more garlic bread (keeps at least 1 week in fridge, bring to room temp before using and stir well).
• Garnish with some paprika and chopped parsley if desired for a bit more color.
• Bake until golden brown and bubbly,about 15 to 18 minutes, checking early so it doesn't burn.
• Remove from the oven.
• Carefully slice diagonally into 7 slices per half and serve immediately.

Steps:

• Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.