Roast Chicken with Rosemary-Garlic Paste

Name: Roast Chicken with Rosemary-Garlic Paste
Yield: 6 Servings
Ingredients: 1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs; 5 juniper berries*; 2 garlic cloves, chopped; 1/2 teaspoon black peppercorns; 3/4 teaspoon fine sea salt or coarse kosher salt; 4 teaspoons olive oil; 1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock, if making)

By Deborah MadisonPhotography by Marcus Nilsson

April 6, 2008

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