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 MadisonPhotographer Marcus Nilsson

April 6, 2008

Image may contain Food Meal Supper and Dinner

Recipe notes