Sunddried Tomato Roasted Chicken
Sunddried Tomato Roasted Chicken recipe
Yield
6 servingsPrep
10 minCook
40 minReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
garlic
minced |
|
| 4 | tablespoons |
sundried tomato paste
|
* |
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
basil
fresh |
|
| 1 | tablespoon |
parsley leaves
chopped fresh |
|
| 6 | pounds |
whole chicken
3 pounds each bird |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
garlic
minced |
|
| 6E+1 | ml |
sundried tomato paste
|
* |
| 59 | ml |
olive oil
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
basil
fresh |
|
| 15 | ml |
parsley leaves
chopped fresh |
|
| 2.7 | kg |
whole chicken
3 pounds each bird |
|
Directions
Preheat oven to 375℉ (190℃).
Combine the sun-dried tomato paste, garlic, olive oil, pepper, salt, basil and parsley in a small bowl.
Rub the insides and out of chickens with mixture.
Roast chicken for 40 minutes.
Cool for 30 minutes, then into the refrigerator to cool completely, about 2 hours.
