Adele G.'s Garlic/Rosemary Roasted Chicken and Marianne M.'s Tarragon Roasted Asparagus

Tonight's dinner was inspired by a recipe for GARLIC/ROSEMARY ROASTED CHICKEN (http://www.gather.com/viewArticle.jsp?articleId=281474977372770) posted last week by Adele G. I made a few changes. I used 6 boneless, skinless chicken breasts from the freezer instead of a whole chicken. I also reduced the amount of olive oil to 1/4 cup. Didn't have any fresh rosemary on hand so I used dried rosemary. I didn't roast any veggies with this, although I'm sure that would have been tasty. Instead, I fixed my recipe for TARRAGON ROASTED ASPARAGUS (http://www.gather.com/viewArticle.jsp?articleId=281474977283739). Thanks, Adele ... it was delicious! I'll definitely make this chicken again!

ADELE G.'S GARLIC/ROSEMARY ROASTED CHICKEN

1 whole or cup-up chicken

¾ cup or more good olive oil – extra virgin

2 large cloves garlic, finely chopped

3 stems fresh Rosemary – chopped  (If fresh Rosemary isn't available sprinkle dried Rosemary on chicken any amount you prefer.)

Freshly ground pepper, to taste

Salt to taste

Combine olive oil, garlic, rosemary, salt and pepper.  Place cut-up or whole chicken in a large roasting pan.  Rub olive oil mixture all over chicken and both sides of cut-up chicken.  Roast in oven at 400-degrees for approximately one hour depending on the size of your chicken.  Small red potatoes, onion, carrots, and a head of unpeeled garlic (with stem cut off) can be roasted along with the chicken.

Serve with a fresh salad and hot  bread.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

TARRAGON ROASTED ASPARAGUS

INGREDIENTS:

Fresh Asparagus, woody ends removed

Olive Oil

Sea salt

Black pepper

Dried tarragon

DIRECTIONS:

Preheat oven to 400 degrees. Wash fresh asparagus and pat dry with paper towels. Remove the woody ends, either with a knife or break at the "snap." Lay asparagus spears flat in an oven-proof dish. Drizzle with olive oil. Sprinkle on sea salt, pepper and tarragon. Bake, uncovered, for about 15 minutes. I like to use the thinnest spears I can find. This should be crisp tender. You don't want it to be mushy!